As your farmer, I am committed to helping to build our community, providing fresh and healthy food to you and being a responsible steward of the farmland and our ecosystem. The CSA (Community Supported Agriculture) model is an innovative way for you to receive fresh vegetables each week and be a part of the Deri Farm community. Healthy vegetables come from healthy soil. Using organic farming methods, I am not just restoring the nutrients in the soil, but improving its quality for our future.
-Justin Deri

The Deri Air

A Blog and Farmcast About a Vegetable Farm and Then Some

Garlic Scapes

Garlic Scapes

Garlic scapes usually make an appearance for a couple of weeks in mid-June through early July.  This year, they have arrived a bit early with all the warm and dry weather.  The scapes grow out the top of the garlic plant, while the garlic cloves/bulbs grow underground.  The 1 inch long bulbous portion of the scape contains bulbils or miniature bulbs.  In theory, one could plant those bulbils when they mature and then harvest garlic two years later.  Most people just save a certain amount of the cloves and plant those.

I know that some people believe that cutting the scapes off causes the plant to focus energy to the cloves.  I have also heard that is doesn’t change the yield.  I don’t know one way or the other, but I do know that cutting the scapes has no adverse effect on the garlic.  Instead, it’s a nice early allium crop!


Garlic scapes are milder than there subterranean sister, the clove.  I compare them to a scallion vs an onion.  In fact, you can use them in much the same way you would a scallion.  Scapes are excellent in stir fries, added to eggs or meat rubs, or in a dish like mashed potatoes.  If you have enough, they can also be turned in to a garlic scape pesto!

I like the idea of making a Cannellini Bean Dip with Garlic Scapes.  In many ways, it’s similar to the pesto above, but with some cannellini beans for texture and body.

Grilling them is a great option too.  It’ll bring out the sugars a bit and mellow out the garlic pepperiness.

“Another way we love to use scapes: dicing them small and incorporating them into burgers, turkey or beef. Great little crunch and garlic flavor.” – Nate, New Gloucester, ME

2 Responses to “Garlic Scapes”

  1. Alita Dolloff Says:
    June 18th, 2010 at 7:08 AM

    This is wonderful! Thank you! It helps to remind me what we have as well as figuring out how to use it. I am sure this is a lot of extra work for you and I appreciate it.

  2. Teresa Sirois Says:
    June 26th, 2010 at 10:47 AM

    I just made the scape pesto and it’s delicious. I added a little water instead of more oil. Yum! Thanks for the suggestions.