Garlic Scape Ganouj

Garlic scapes, also called garlic whistles, are one of the most useful and delicious secondary products of growing a crop that I can think of. I had never heard of them until I grew my first garlic, and began noticing them at our local food co-op that summer. At the time, I was living near Moscow, Idaho, the home of one of my homesteading heroes, MaryJane Butters of MaryJane’s Farm, and got this great recipe at the co-op for a zesty summer spread made from these interesting plant parts. If you have never heard me talk about her before, she is basically like an organic farmer Martha Stewart. I have gotten a wealth of good ideas and inspiration from her over the years, including this recipe.

 When garlic plants are maturing and put out their curly-cue stalks with
long, pointy buds on the end, it is time to snip them off to send energy
down to the bulb. You can dice them up in sauteed vegetable dishes, substitute them for basil in a very garlic-y pesto, or just munch on them raw if you really love garlic.

If you’ve got a food processor, this is a great way to make something zesty and delicious to spread and dip for summer meals.

MaryJane’s Garlic Scape Ganouj

2 C chopped garlic scapes

3/4 C olive oil

1/2 C tahini

1/4 tsp salt

juice of one lemon

Blend all ingredients in a food processor and serve chilled.

 Summer should be zesty, after all.