The July temperatures are starting to climb and I am becoming more and more obsessive about following that routine that all people without air conditioners tend to develop in order to maximize cool air flow entering the house (i.e., finding the perfect balance of opening drapes on the side of the house where the sun is not, and turning the fans on right at that crucial moment when the temperatures outside drop in order to infuse the house with enough cool air to make it through the next stifling day). If you are one of these people as well, you’ll also know that turning on the oven during these times is strictly taboo.

As a result, many of our meals these days consist of light simple fare that can be prepared either without heat or on the grill. The garlic scape, one of my very favorite ingredients, fits perfectly with these conditions.

In case you are wondering what exactly a garlic scape is here's the anatomy lesson.

Garlic along with the other relatives in the allium family, (leeks, chives, and onions) begin their lives as small bulbs growing underground. As the bulb grows larger, it also gets harder, and a shoot (visualize garlic that has been left too long on your counter and starts to sprout) pokes through the ground. The shoot is a bright spring green and strongly resembles an octopus or other sea creature because it curls wildly as it grows. Trimming the garlic scapes off of the garlic plant is not only a tasty treat, but also allows the garlic bulb to grow larger by focusing all of the growing energy on the bulb rather than the shoot. 

If you have seen these things lurking around the Co-op produce department and have wondered what to do with them, I’d urge you to try adding them to just about anything. They are milder than garlic cloves, so they are a delicious addition to salads and I love adding them along with a few leaves of chopped kale to my eggs. You may have also heard that they make a great pesto, which is where I got the idea for my first recipe (remember no water boiling for pasta is allowed in my house at this point in time, but we still get a hankering for carbs from time to time). My first recipe is basically a simple spread for French bread that can be wrapped in foil and warmed on the grill for a decadently warm and tasty garlicky treat.

Garlic Scape Herbed Butter

4 tablespoons slightly softened, but still firm butter
3-4 garlic scapes, coarsely chopped
1tablespoon parsley, coarsely chopped
1 teaspoon fresh savory, stems removed and coarsely chopped
1 teaspoon fresh thyme, stems removed and coarsely chopped
Salt and pepper to taste

Pulse butter, scapes, and herbs in a food processor until combined and spreadable consistency. Slice French bread (I like to forego the salt in the butter and use the co-ops salted French bread) in thick slices, approximately two per person and spread a thin layer on each side of the slices. Package bread together in some foil then warm on the grill until bread is warm and butter is melted.

My second recipe is simply grilled garlic scapes. These are akin to grilled asparagus in look and texture, the only difference is the mild garlic flavor. Who wouldn’t want that?

Grilled Garlic Scapes

Garlic scapes (as many as you think you can handle)
1 tablespoon olive oil
Salt and pepper

Prepare your grill as necessary to achieve medium-high heat. Trim the ends off of the garlic scapes and toss to coat in the olive oil. Salt and pepper to taste, then arrange in an even layer directly on the grill. After 4-5 minutes, turn once and cook the other side 4-5 minutes. The scapes will be slightly charred and are tender when pierced with a fork.

Ivy would love to hear what you’ve added your scapes to. You can email her with your ideas or questions at This email address is being protected from spam bots, you need Javascript enabled to view it .