Garlic scapes are garlic’s flower buds. The scape emerges, curled and elastic, from the center of the garlic plant in late June. Each is a tiny, bursting, garlic miracle. Snap off the spiky flower tip and use the rest chopped in salads, sautéed in butter, or tossed with oil and grilled. They make a pungent pesto, whirled with basil and parsley, salt, olive oil, and aged grana. A little goes a long way.
