Scape dinner!!!
 

The garlic is in full "es-Scape", so I doused a couple dozen with olive oil and curry and tossed on a screaming hot grill until half brown, and served with chilled Pinot Grigio. Oooooh baby, my toes are still curled!

Gosh I love June!!!

TomNJ

Delicious Tom, :)

you have scapes already? i'm at least 3 weeks away. seems i start cutting them just before the 4th of july. if you lived near me i'd give you all mine, 220 or 230 plants tho 68 are softneck so it's more like 150 or 160. better yet i'd bring them over and help you eat them! no grill here.

tom

Hi Tom,

My scapes are a week earlier this year compared to last, probably due to a warmer spring. The most advanced scapes are from German White and Russian Red, but all of the varieties are scaping.

You are most welcome to stop over for a nice scape & steak lunch or dinner on the grill, with or without your scapes! You are probably only about 2-3 hours away - I'm in Sayreville, NJ.

TomNJ

TomNJ,

Yep, mine are making a curl right now also. When the wife gets back we're going to go on a scape rampage and really thin them out. There are some restaurants around here that say they want some but don't want to give anything for'em. I've tried giving them away at the local grocery store too. A friend of mine chops and freezes them so she can make pesto later on.

-bloo

much to my surprise and despite what i posted i too have scapes! everything is 2 to 3 early this year and apparently the garlic is also. like i said i don't normally have scapes for at least 2 more weeks.