Garlic is really easy to grow here on Vancouver Island. Besides the bulbs, the tender garlic tops that curl and twist off the top of the garlic plants in late spring are also good to eat.
1/4 lb garlic scapes
juice of one lime
1/2 cup Parmesan cheese
1/2 cup olive oil
1/2 cup pine nuts or hazelnuts or sunflower seeds
salt and pepper to taste
Choose the most tender young scapes, cut off the spiny tops, and chop into manageable pieces. Blend scape pieces with the nuts, or seeds, and olive oil in a food processor, or a sturdy blender, until smooth. Empty into a bowl and stir in the Parmesan cheese, lime juice, salt and pepper. Serve with just about anything, it’s so incredibly yummy. Bread, pasta, and crackers are the obvious choices, but try tossing a little on to steamed potatoes, spread some on burgers, sandwiches, homemade pizza, or wraps, put a dollop on your steamed or baked veggies, or side dress an omelet with it. But make sure everyone in the room gets some, or they will likely rapidly retreat, vampire or no.