by Carol Ann Kates
 
Spring brings green garlic. Picked when its leaves are still green and before it begins to form cloves, young garlic resembles baby leeks or scallions with long green tops and white bulbs that are sometimes tinged pink. The season for green garlic is March through May.

For a short time in June, the garlic plant gives us the garlic scape. Garlic grows underground and in its early stages is soft and onion-like. As its bulb starts to harden, a long, thin, pliable green shoot pops up through the ground, curling upward as it grows. When in full curl, these shoots, called garlic scapes, are tender and delicious. Farmers cut these shoots off so that the garlic plant will grow a bulb rather than a flower. Left unattended, the scape will harden and transform into the familiar opaque papery garlic peel.

Now available at the market is this amazing culinary treat. Consider purchasing a few scapes if you haven't tried them before because in a few weeks they'll be out of season. 

If you are wondering how to use them, garlic scapes are to garlic heads what scallions are to onions. They have a garlicky flavor but a fresh "green" taste. Use scapes in any dish you would use garlic cloves. They not only add a mild garlic flavor but a bright green color as well. Slice them thinly just like you would a scallion. Garlic scapes work nicely in soups, salads, stews, salsas, dips, guacamole, omelettes, frittatas, souffles, marinades, pesto, salad dressings, and stir-fry.
 
Following is a simple recipe for garlic scape pesto. Spread it on bread or add it to other recipes. My husband thinks it is absolutely delicious.
 
Garlic Scape Pesto
Makes about 1 ½ cups
 
My California Meyer Lemon Extra Virgin Olive Oil is wonderful in this dish. If you don't have this variety, any extra virgin olive oil works nicely.
 
            6 fresh garlic scapes
            ½ ounce fresh basil leaves
            ½ cup Parmesan cheese
            2 tablespoons pine nuts
¼ cup Corner Market Secret Recipe Meyer Lemon Extra Virgin Olive Oil
            1 tablespoon chardonnay wine
           
In a food processor or blender, purée garlic scapes and basil until smooth. Add Parmesan cheese and pine nuts and continue processing until mixture is smooth. Add olive oil one tablespoon at a time, until pesto reaches desired consistency. Add chardonnay wine and purée until blended. When stored in an airtight container, pesto will keep up to 1 week.


Penne Pasta with Chicken, Shitake Mushrooms, and Garlic Scapes
Serves 4
 
For the pasta:

 
1 pound penne pasta, cooked al dente and drained
Cook penne pasta al dente according to package directions.
For the chicken, mushrooms, and garlic scapes:
2 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken breasts, cut into ½ inch thick strips
1 cup white onion, diced
10 shitake mushrooms
3 garlic scapes
½ cup heavy cream
½ cup chardonnay wine
1 to 2 tablespoons garlic scape pesto, or to taste
2 tablespoons butter
3 ounces baby arugula


While pasta is cooking, in a large heavy skillet, place olive oil over a medium heat. Add chicken and onions and sauté until chicken is cooked through and onions are translucent. To the same skillet, add mushrooms and garlic scapes and continue to sauté until mushrooms are soft. In a small bowl, combine heavy cream, chardonnay wine, and pesto. Add the cream mixture and 2 tablespoons butter to the skillet and stir to combine until butter is melted. Add baby arugula and cook until arugula is wilted, stirring constantly.

½ cup shredded Parmesan cheese

Transfer cooked pasta to a large serving bowl. Pour the chicken and sauce over penne pasta and toss gently to coat evenly. Add Parmesan cheese and toss again. Serve immediately.
 
Shopping for garlic scapes: If you've never purchased this product before, chose scapes that are in full curl. Select ones that are crisp and bright green in color. Scapes in full curl will be tender and delicious.  
 
Storing garlic scapes: When placed in a plastic bag and stored in the vegetable crisper of your refrigerator, garlic scapes should keep for at least 1 week.

Carol Ann Kates is the author of award-winning cookbook, Secret Recipes from the Corner Market. For more information visit www.cornermarketsecrets.com.