Garlic Scapes -- the bottom white part is most tender and sweet.
Use a sharp knife make an incision from the top.
Cut all the way down to about 2" from the base,
pull the scape out toward you
through the incision and break it off.
It's a mess, but they will live until the garlic bulbs fatten up.
If the incision is too deep you'll split the scape like this,
another reason why I am not a surgeon.
(A) If the scape makes a loop or too young -- you'll get less white.
(B) and (C) -- best time to pick, more white and tender scapes.
Garlic scape kimchi (last year's photo).
The bud is the most pungent part of the scape,
I saute the tender part with olive oil or sesame oil
plus whatever I have on hand at the time.
This week's harvest : mixed greens 15.8 oz, garlic scapes 5 oz.
Total 1.30 lb
Visit the host of Harvest Monday Daphne's Dandelions
and see what other gardeners harvested recently.