Over the past few year, garlic scapes have become the darling of affluent foodies, culinary hipsters and gourmands. The gently curving scapes –- aka "stems" – are removed from the burgeoning garlic plants so that all the growing energy can divert to the bulbs. The early summer appearance of these undulating celadon bundles is fleeting, so they sell for ridiculous prices at farmers markets and gourmet shops. I always chuckle at the high prices, because, when you think about it, the idea of eating garlic scapes [or eating any plant in its entirety, from top to bulb] really embodies the essence of frugality and resourcefulness.



Since I'm too cheap....er... frugal, to pay $6 a pound for garlic scapes, you can imagine how thrilled I was to find an undulating rope of them in this week's CSA share. Garlic scapes taste like a kinder, gentler version of garlic. And as a special added bonus, when you cook or roast garlic scapes, their flavor mellows even more. Use them just as you would use scallions or asparagus. Try them as a base for pesto or to flavor soup or risotto. Here are two easy garlic scape recipes to get you started.

• 1 cup garlic scapes, cut into 1-inch pieces [about 7-8 scapes]
• 1/2 cup sun dried tomatoes, chopped
• 1 can chickpeas, rinsed and drained
• 1 T olive oil
• 1 T lemon juice
• Zest of one lemon
• Salt and pepper, to taste 
• 12 basil leaves, finely chopped

Garlic Scape Bean Dip [Inspired by Amanda Hesser's recipe]

• 6 garlic scapes, cut into 1-inch slices
• 3 T olive oil
• 1/4 cup chives, basil, parsley or cilantro
• 1 15-oz can cannelini beans, rinsed and drained
• Salt and pepper, to taste