They’re here! After weeks and weeks of anticipation and asking the produce people at my co-op, they are finally in stock.
Garlic scapes are one of my favorite very seasonal items. If you love garlic you need to get some now! Their season is short so don’t delay. You can eat them raw or cooked. Just do some googling and you’ll find a recipe or idea that suits you.
This is my go-to garlic scape salad.
I’ve had all the ingredients in the pantry just waiting for the garlic scapes to arrive.
I start with mixing up the dressing. It’s mostly:
- maple syrup (and I also used honey)
- fire cider (which you could also use apple cider vinegar)
- a bright fruity hot sauce (so not Sriracha)
- And of course salt.
I don’t measure anything and just keep adding stuff once it’s all together until it tastes right to me.
I chop and add all the stuff:
- One whole bunch of garlic scapes
- 1/2 a red onion
- 1 can corn
- 1 can black beans (drained and rinsed)
- 1 can small red beans (drained and rinsed)
- grape tomatoes
And mix it up really well, and keep tasting and seasoning.
In a separate container I have fresh mozzarella. Which I add for serving. In the past, when I mixed the cheese in and let it sit in the fridge all that acid broke down the cheese and the texture was all off. The mozzarella is a nice mild creamy balance to the really assertive tart-spicy-garlic flavors. It’s pretty potent, so don’t go kissing anyone after eating it. Unless your sweetheart is also eating it 😉