Andy, thank you for the recipe. I will try next year. BTW how many garlic did you plant to get this many scapes?
I didn’t plant this year, I purchased from our local farm stand. Hope to plant garlic this fall, but I always balk at the cost of seed garlic.
What part of the scape did you use? I don’t mind it either way, but my wife hates it if I include the “grassy” part of the scape. Cut that out and the pesto’s got a much better consistency.
Why not start with a small amount and replant all or almost all of next year’s harvest? My neighbor’s starting me on some garlic this fall. He grows around 750 bulbs every year and started with just three bulbs. He doesn’t know the name of the variety but he was told when someone else started him on this that it originated in Australia. It’s a mild, and I believe porcelain, type that lasts stored in a basement all the way through the next year’s harvest. I’m also thinking about buying something stronger, leaning towards either/both of Spanish Roja and Music.
Yeah, this is also the tool I used to harvest garlic scapes.
We nipped off the seed head and then used as much of the scape as possible down to where it began getting “woody”. Kind of like asparagus… hack it off where it begins to get fibrous.