The garlic season starts with garlic scallions and garlic scapes. Hardnecked garlic varieties send up a stalk with mini-garlic clove at the top, called a “scape”. When they are young, they are very tender. Since they are only available for a short while in early summer they are a real treasure. You can use them as you would regular garlic, but also they have their own specialness. They are wonderful in stir fries (lightly steam or boil before putting in the wok). Many folks make a pesto from them. Here is a recipe from Mother Earth News that tones down the garlic with pea shoots – Special Spring Pesto. And from the Seasonal Chef, Five Things to Do With Garlic Scapes. They will keep in a plastic bag in the frig for almost a month, or can be blanched and then frozen for year-round use.
About a month later we harvest the garlic bulbs, eat some bulbs fresh (incredibly juicy and good) but cure the bulk of it to dry it down for storage.
Have you not made aoili yet? Give it a try. Here are laidback aoili directions.
