If you don’t grow them, you probably don’t know garlic scapes. They’re the best bit of the garlic plant, and since so much of our garlic is imported from China, a bit that is not often seen in shops or markets. Around this time of year, garlic sends up a central flower stalk with a head that is filled with tiny bulbils of mild, sweet garlicness. The whole stalk is edible, hard to describe but a bit like garlicky asparagus in flavour maybe? Celia at Fig Jam and Lime Cordial has a recipe for pistou, which I’m planning to try with the next ones I pick. This lot went straight into scrambled eggs for breakfast.
Good wholemeal toast on.
A little olive oil or butter in a heavy pan on a medium (not too high) heat.
Chop the scapes, head and all, fairly fine and add to the olive oil.
Chop and add any other vegetables. To my taste, scapes are perfect with broccoli, pea shoots, spinach, tomatoes.
Use a fork to lightly beat an egg or two with a little plain yoghurt and some salt and pepper. (The trick with scrambled eggs is not to over-beat the eggs).
The second trick with scrambled eggs is just enough and not too much scrambling (or they go watery).
And the third trick is just enough and not too much cooking.
Let them cook for a minute, then as they start to set but before they start to brown, give them a little stir, then leave again, stir, turn out onto the toast.