Garlic Scape Pesto from The Garlic Farm in West Granby
Recently, my mom and I took a little road trip around the countryside in Northern Connecticut. When we happened across The Garlic Farm in West Granby, we knew we had to pull in and investigate. Here’s a photo tour of the farm, a bunch of info on garlic scapes (including how to cook them), plus a super simple recipe for some of the most garlicky, mouthwatering pesto you’ve ever had.
Now, it’s going to sound silly, but garlic is one of those things that kind of seems like it just…you know…appears. I’ve never really given much thought to the plant that it comes from—or the idea that there might be whole farms dedicated to growing the stuff.
I certainly had no idea what a garlic scape was or what to do with it in the kitchen.
A basket of garlic scapes at The Garlic Farm in West Granby, CT
Wait, let me back up and set the scene.
How can you resist this sign?
So Mom and I were driving along. We had just come from Wilhelm Farmstand. I’m not sure how any garlic-lover could pass this sign without stopping.
This sign cinched it for us, though. Mom and I looked at each other, both with the same thought: What the heck is a scape?
We turned down the dirt road, and made our way to the barn which was nestled at the end of two swaths of tall, arching trees.
What is a garlic scape, anyways?
A garlic scape, as it turns out, is a flowering stalk that shoots wildly off a garlic plant.
It’s long and thin, and twists into a whimsical curly-que.
We parked and made a beeline for the rows of green baskets outside.
They were overflowing with garlic scapes. As we got closer to the barn, there was just the mildest hint of fresh garlic on the breeze. My mouth started to water just a little and I immediately wondered: “How do I cook these things, because they must be amazing?”
Garlic farmers cut the scape off so that the garlic plant can concentrate on making the garlic bulb bigger.
The scape itself looks kind of like a coiled, green rubber tube.
If left on the plant, the end will eventually explode into a pretty purple flower. You can see the beginning of the flower bulging here:
When you cut into them, they kind of have the consistency of fresh, young asparagus. They have a fabulous and green garlicky scent.
Inside the barn at The Garlic Farm
The farm itself is in a charming, converted tobacco barn.
There are tobacco barns all over this part of Connecticut. Quite literally, they’re barns in which tobacco leaves are hung to dry. Today, the barn’s rafters are used to hang and dry The Garlic Farm’s impressive harvest of organic garlic.
Tobacco barns are really neat and can be surprisingly bright inside, since every other slat on the barn is hinged and opens. (This was originally to help get enough air to the tobacco leaves.)
A hinged slat on The Garlic Farm’s barn
Inside, they sell a handful of seasonal, native produce. In fact, the farm is having a tomato tasting in early August. They’ll have about a dozen varieties of tomatoes to sample.
(The Garlic Farm is located at 76 Simsbury Road in West Granby, Connecticut. For more information, visit their website or call 860-653-0291.)
As delicious as the strawberries looked, though, we were there for the garlic scapes.
Into the garlic fields!
I took a walk out to the garlic field, to take a peek at the plants firsthand.
As I got closer, I could see the garlic scapes twirling around.
Here’s one up close:
On the edge of the field, we spotted a few Swallowtail butterflies, stopping for a mineral-rich, muddy drink.
How to cook with garlic scapes
As it turns out, the good folks at The Garlic Farm not only grow and sell organic garlic and garlic scapes, they do a fair amount of education about them, too. All their garlic is grown from seed and is organic.
(Gary Cirullo , the owner, signed the Connecticut NOFA pledge, which means he’s committed to running his farm with sound economic and ecologic principles.)
Mom and I spent a fair amount of time talking to Nancy Dunn, who was there minding the scapes.
Garlic scapes, she told us, are really very versatile. You can grind them up into pesto, grill them like asparagus, saute them and serve them in salads or sides, and even eat them raw. You can also blanche and freeze them. (Not to mention keep them fresh in water *and* have a pretty striking centerpiece for your dinner table.)
Hmmm. Pesto, eh? My wheels started to turn. We bagged up a half-a-pound and headed home.
Don’t miss the garlic scapes!
The Garlic Farm will be running its Garlic Scape Weekend for one last weekend, on June 20-21. If you’re in the area, definitely swing by. (For more information, visit their website or call 860-653-0291.)
Phew! That concludes today’s lesson on garlic scapes. On to the pesto!
How to make garlic scape-based pesto
This is some of the garlic-iest stuff I’ve ever had in my life. It’s packed with fresh garlic flavor that’s tempered by generous amounts of grated Parmesan and high-quality extra virgin olive oil.
A handful of pine nuts deepens the flavor and adds a little, well, nuttiness.
A little goes a long way. Toss it in pasta. Slather it on sandwiches. Use it as a dip for raw veggies. Thin it out with more olive oil and a little lemon juice for a fabulous impromptu salad dressing. In short, treat it like regular pesto. It won’t disappoint.
Garlic Scape Pesto
1/2 lb. garlic scapes (about 15 scapes)
3/4 cup grated parmesan
1/3 cup pine nuts
1 cup extra-virgin olive oil
juice from half a lemon
Makes about 2 1/2 cups
Wash and chop the garlic scapes
Grab your garlic scapes. (Say that 10 times fast.)
Rinse them well under cold water and towel them dry.
Chop them up roughly, so they fit better in the bowl of your food processor.
Grind the garlic scape pesto
Put the scapes into the bowl of your food processor.
Toss in the Parmesan.
Add the pine nuts.
Cap your food processor and pulse it a handful of times.
You want the ingredients to be roughly chopped, like this:
With your food processor running on low, drizzle in the olive oil.
Process the pesto until it’s thick, creamy, and fairly smooth, like this:
Squeeze in your lemon. (Traditional pestos don’t include lemon, but I’m glad I added it. It gave the pesto a nice brightness. Add it or leave it out…totally your call.)
Your finished pesto should be able to hold its own on a fork. (If you like your pesto thinner, add more olive oil.)
Scrape the pesto out into a bowl. Garnish with pine nuts, if you like.
The pesto should keep for about a month in the fridge, well wrapped. Like all pesto, it will separate. Just give it a stir before serving.
Enjoy!
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39 Comments
How funny, I almost bought them today at the farmer’s market, but changed my mind the last minute.
Great photos!
Thanks, Olga!
And…oh! Go back and grab some! They’re only out for a little while! Tons of fun. If I get more, I’m going to grill them, I think.
+Jessie
I absolutely love the roual farmers markets.The markets in the city are OK but when you drive to a market and enjoy the country side it is even better.
Garlic is a favorite- but we try not to use it too much.
When we do – we will try this!
Thanks Jessie
What a wonderful use for a cool vegetable!!! Thanks!
that looks amazing! this is the first time I’ve read about garlic scape. I like how versatile they are too!
I have never heard of a scape! Your post was educational and beautifully documented as well. It reminded me of the time I drove past Gilroy, CA which is the self-proclaimed garlic capital of the world. I could smell the garlicky scent from miles away, driving on the highway. But! There was no mention of scapes.
I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.
Best,
Casey
Editor
http://www.tastestopping.wordpress.com
I love garlic scapes. I used to eat them all the time…they were a popular item in Ithaca, NY’s farmer’s markets and restaurants.
To make your own garlic scape spice so you can enjoy their flavor throughout the year, you can cut them into small pieces and dehydrate them.
After they are completely dried, just grind them in a clean spice or coffee mill if you prefer your spice to be a powdery texture.
Or leave them as they are for a chive like spice texture.
So good!
Oh, brilliant! This is right up my alley! (Witness, porcini powder!) Now I just need to get my paws on some here in Boston. I used all the scapes I got at the farm in this pesto.
Cheers!
+Jessie
Beautiful photos and great information, Jessie. And the pesto sounds wonderfully intense. We seem to be on the same garlicky track—I’ve got two posts up right now featuring green garlic, a real seasonal delight. One for linguine with green garlic and shrimp and another for crostini with green garlic and goat cheese.
Thanks, Terry!
I’ve been looking for green garlic here in Boston, but haven’t seen any that looks good yet. :/ I’ll have to sniff around some more this weekend. That linguine sounds amazing!
+Jessie
Yum! I love the idea of adding lemon – I will try that next time I make pesto! Your pics look great!
Thanks so much! Your pesto looks amazing, too.
+Jessie
Wow – what a post! I didn’t even know there was such a thing as a garlic farm! Thanks for the insider’s look. Great pesto!
Thanks, Hillary, honey! Yeah, The Garlic Farm is fabulous. I hope I can get back there when they have their actual garlic ready for sale. If I do, I’ll definitely write about it.
+Jessie
I discovered scapes last year… and was anxiously awaiting their return. Just bought some today at the Boston Farmer’s Market. Love scape pesto, white bean and scape dip, grilled scapes, and yes, scape centerpieces. Thanks for the tour of the farm.
Thanks! (And thanks for stopping by!)
So glad so many folks have been discovering scapes! (And yes, seriously. Long live the scape centerpiece. So striking!)
+Jessie
I’d never heard of these either until this year, and now they’re everywhere! I have my own version of this pesto with some peppery arugula to cut the garlic flavor a little:
http://vanillabasil.blogspot.com/2009/06/csa-week-one-marylands-first-harvest.html
What beautiful, bright pictures! I’ll have to look for scapes around here.
And I appreciate possible pesto alternatives. Every year since about 1995 I’ve tried to grow basil and wound up with herbs too bitter to eat.
Thanks for posting!
Thanks so much! Hope you find some! The season is relatively short, I think, but they’re well worth seeking out.
And, hmmmm…..Bitter basil. Let me think on that. I usually have a nice fat bunch growing and haven’t run into that before.
+Jessie
Wow. Thanks for the lesson on scapes. I had no clue, but they are gorgeous to look at. I bet that pesto was amazing!
Thanks so much, Michelle! Yeah, I had no idea what they were…it was a lot of fun to visit the farm. And the pesto was totally to die for, if you like garlic.
+Jessie
oh sweet, an actual scape pesto recipe! i’ve heard the idea a lot lately, but no real recipe. i’ve gotten these from my csa two weeks now, and i’m a bad csa-er and haven’t tackled them yet. time for pesto! do you think this would be good as a basil-scape pesto?
by the way, i would be surprised if the farmer’s markets didn’t have scapes by now. the markets around here (NYC) have had them for at least two weeks, i think?
Thanks for your wonderful tour of the garlic farm. This is my third year of making and enjoying garlic scape pesto. It also freezes nicely in quart bags(lay flat in freezer) or use ice cube trays. If you use the cube method, once frozen wrap in plastic wrap, and store in large Ziploc bag in the freezer for a handy portion to grab and use anyway you like!
Oh, great tips on freezing! Thanks so much.
+Jessie
Thank you so much for this post! My grandfather went to the farmers market this morning and picked some up and I had no idea what they were are how to use them! This was very informative, and I am looking forward to the pesto!
Thanks for all of the beautiful photos. One of the more artistic and informative food blogs I’ve seen.
Oh gosh, thanks so much, Kathy! Means a lot to me.
Cheers!
+Jessie
Your re-post is timely! I’ve gotten garlic scapes in my last 2 CSA shares and have been struggling for what to do with them. Thanks for the recipe!
Aggghhh- I saw them at the Stan Hywet Farmers market Thursday night but didn’t buy. Maybe they will have them again next week? I did buy- fresh lettuce, Englis Breakfast radises, sugar snap peas and 2 t bone steaks- grass fed organic beef. Also one guy threw in some swiss chard. ( I guess he didn’t want to take it home….)
Holy garlic wonder. This is AMAZING!
We’re in Ohio, not CT, and are now enjoying our first garlic scapes this season. Although our farm concentrates on organic (mostly) heirloom varieties of tomatoes, we also grow other things for our little CSA and market. We planted about 1000 cloves last year to sell this year, with many of the varieties being good scape producers. WOW. I made them stired briefly with red choi and lime juice for lunch and oh YUM! Next up is garlic pesto, thanks to your beautifully illustrated recipe!
Do I cut the bulb like flowers off? I’m about to put it in my cuisinart and I think it looks like you may have left some on in one of your pics. But in another pic it looks like you cut those “flowers” off.
What to do with that end of the scrap. Have gotten in my CSA for a few weeks now and have used the flower parts and some stems as onions because I didn’t know that that bulb was litterally a “flower.”
Thanks.