Green Garlic Scapes

Green Garlic Scapes are the wild curlicues that show up at many farmers markets in late spring, just before the garlic harvest. Unlike the more robustly flavored bulb, garlic scapes have a sweet, fresh garlicky flavor that can only be enjoyed for a few fleeting weeks.

Burlap & Barrel was delighted to get their hands on some of Norwich Meadows Farm's harvest — the dried garlic scapes are crunchy, with the delicate aroma of fresh-cut grass and a tender garlic flavor. They have the bright, springy taste of green garlic without the harsh bite of a garlic clove.

The Green Garlic Scapes work beautifully in place of dried garlic or herbs in any dish, especially in soups and pickles, or rehydrated for pesto. And their crunchy texture also makes them a go-to for finishing fried eggs, adorning noodle and pasta dishes, or sprinkling anywhere you would use scallions.

• Origin: Norwich Meadows Farm
• Process: Hot air dried, then ground
• Ingredients: Dried organic garlic scapes (Allium sativum)
• Tasting notes: Chives • Green Tea • Springtime

COOKING

• Warm in olive oil and toss with hot pasta, garnish with parmesan cheese
• Stir into yogurt with fresh herbs for a dip for raw vegetables
• Add to marinades and meat rubs
• Pairs well with: Sun-Dried Tomato Powder, Turkish Oregano Buds, Fermented White Peppercorns

SOURCING

Despite their fanciful appearance, the scapes don't only exist to invoke joy and wonder — they are actually the garlic bulb's sprouting flower. Many farmers like to cut them before they blossom, which redirects the plant's energy back into the bulb and allows the cloves of garlic to grow larger and more flavorful.

Meet the Farmers: Norwich Meadows Farm owners Zaid and Haifa Kurdieh have built their reputation among chefs by selecting crops for flavor and texture instead of yield.

Norwich Meadows Farm is a certified organic farm in Chenango County, NY, grounded in nourishment for people and the environment. They are committed not only to growing exceptional food, but also to preserving and stewarding the agricultural land that they farm, through soil management and biodiversity (they grow over 1,300 varieties of plants on the 250-acre farm).

The Kurdiehs' commitment to biodiversity has also made Norwich Meadows Farm a favorite among many of New York's most popular chefs. Priya Krishna wrote a great piece for the New York Times describing the farm, Zaid's love of flavor and his unconventional farming techniques.

Learn more at norwichmeadowsfarm.com