Garlic scapes (Provided photo — Yvona Fast)

I bought garlic scapes at the Farmers’ Market last Saturday. Many shoppers are still unfamiliar with this relative newcomer to American cuisine. However, these hardneck garlic flower stalks are common in Chinese and Korean cuisines. Curling as they grow, they make one or two graceful loops before straightening out, and are pretty enough to be used in a flower arrangement or worn as a bracelet to ward off vampires.

Until recently, these garlic buds were relegated to the compost pile. Today, they’re a common seasonal delicacy at gourmet restaurants and can be found at most farmers’ markets. Their season is relatively short — from the last week of June to mid-July in our region — though they can be pickled or frozen for winter use.

They’re best when they have just begun to curl and form buds. Tender yet crunchy, their mild garlic flavor adds zest to salads, stir-fries, egg dishes, vegetables and soups. As they mature, they develop a stronger, deeper garlic zest and become tougher, requiring longer cooking, with a texture more like green beans. Once the stalks straighten out and seedpods develop, they become too tough to use.

With their delicate flavor, scapes are one of the best ways to obtain the health benefits of garlic. Even people who are not fond of garlic may like this milder version and thus benefit from the herb’s antifungal, antibacterial, anticancer and cardiovascular health properties.

At the farmers’ market, buy scapes that are fresh and bright green. They will keep for up to a month in a paper bag in your refrigerator, but like all produce, the fresher, the better. To prepare, rinse under cool water and taste to determine flavor and toughness before using.

They freeze well; chop or cut into desired lengths and place in freezer bags in the freezer. They will lose some of their intense flavor, texture and color, but will add zest to dishes in the middle of winter.

Chopped fine, they add crunch and a mild garlic flavor to salads, especially potato or pasta. Use them to top pizza or bruschetta. They make a great garnish for soups, and are superb in almost any stir-fry. Saute them with asparagus or green beans. Use them in quiches, frittatas, omelets and other egg dishes. They add a nice touch to potatoes or pasta. Add them when cooking greens like chard, collards or kale. Cut them into one-inch lengths and cook as you would asparagus or green beans.

To roast, preheat the oven to 400 degrees F. Line a rimmed cookie sheet with parchment. Add scapes that have been cut into 1 or 2-inch lengths. Spray with olive oil and sprinkle with salt. Bake about 10 minutes, and serve in place of potato chips.

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Tomato Scape Breakfast

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Ingredients:

Olive oil, butter or bacon for the pan

2 or 3 scapes (1/4 to 1/3 cup, chopped)

1 tomato

Salt & pepper

1 Tablespoon shredded cheese, optional

2 eggs

Directions:

Chop scapes and set aside. Slice the tomato and set aside. Beat eggs (I add a little milk and a little water) with salt & pepper and set aside.

Cook bacon to render fat, or spray the skillet with oil. Add scapes. And stir-fry for 3 to 4 minutes. Add tomato and cook for 1 or 2 minutes; flip over, sprinkle with cheese if using, and cook another minute or two. Add beaten eggs, cover and cook until set. Serve with bread or potatoes for breakfast, brunch or a light supper.

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Skillet Potatoes with Bacon, Swiss Chard and Scapes

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Ingredients:

2 strips of bacon

1 or 2 potatoes

4 or 5 stalks of scapes

1/2 bunch Swiss chard (5 or 6 stalks)

Directions:

In a skillet, cook bacon to render fat. Remove to paper towels and set aside.

While bacon cooks, slice or chop potatoes and add them. Cover and cook 2 to 3 minutes. Chope scapes, and add. Chop chard stems, and stir in. Then chop the greens, and add. Sprinkle with salt, pepper and paprika. Cook on low, covered, until everything is tender, just a few minutes. If necessary, moisten with broth or water.

This is good with chicken or eggs.

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Garlic Scape & Greens Pesto

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Ingredients:

About 5 garlic scapes (1/2 cup chopped)

1/2 cup coarsely torn, tightly packed fresh greens (such as spinach, lettuce, turnip, etc.)

1/4 cup grated Parmesan cheese

1/4 cup walnuts

1/4 cup olive oil

Directions:

Cut garlic scapes into one-inch lengths. Place scapes and greens in the bowl of a food processor with a steel blade, and chop until combined. Add the walnuts and Parmesan, and continue blending until somewhat smooth. With the processor running, add the oil in a slow stream until it is blended in. Taste and adjust, if desired. Use on pasta, crackers, or bread. Refrigerate in a covered container. The pesto will keep in the refrigerator for about a week.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.