Before summer escapes, I am making the most of garlic scapes. Typically we see them in the early summer and they are the first sign that the rest of the garden is going to burst. I think of them as quick in passing, use a few in a stir-fry or as the base of a sauce instead of onions and garlic, and the rest puree into a pesto. Thinking they would be gone as rapidly as they usually are, I made a few, well, a lot of jars of garlic scape pesto. But the scapes keep on coming.

Rain, warmth, longer growing season.

It rained so much in June that everything is late. Sort of. Rather than looking at it as late, we are looking at it as having bountiful variety late into the summer.As the popularity of hoop houses increases with farms and backyard gardeners, there is more available in the shoulder seasons, and the shoulder seasons are getting longer as the world warms. Maine is not known for its long growing seasons, but that is changing. It’s just reality.

Changing our eating pattern.

When I leave for Berlin in the fall, the kitchen here in Maine goes dormant, no one is here to eat the foods that I have preserved. As a result we have been living more in the food moment and consuming more of the in-season harvest, buying less and storing less. I still do some canning, but not as much as when everyone was home all the time.

In the summer I like to make dishes that are easy, made with the fresh local ingredients, and can either be consumed seated around the kitchen counter or for a dinner party. The receipt are for Garlic Scapes, Tomatoes and Tortellini and Fresh Mozzarella Pizza. Summer entertaining tends to be trés casual in these parts, and these two dishes can suit both quick and quiet dinner or a lively evening of nibbles and good wine.

Similar ingredients, different meals:

Garlic Scape Pesto, Tomatoes and Tortellini

Garlic Scape Pesto, Tomatoes and Tortellini

Serves: 4
Cooking Time: 20 min


  • 1 lb cheese tortellini (we use Barilla, found in the dry pasta section of store)
  • 4oz/125ml garlic scape pesto
  • 2oz/60g olive tapenade
  • 8oz/255g cherry tomatoes, sliced in half
  • 2oz/60g freshly grated Parmesan
  • 2oz/60ml EVOO



Cook pasta according to directions on package.


Blend all other ingredients in a serving bowl.


Add drained pasta to bowl.


Gently mix.


Add more EVOO if desired.

Fresh Mozzarella Pizza & Garlic Scape Pesto

1 large ball pre-made pizza dough
4oz/125ml garlic scape pesto
2oz/60g olive tapenade
8oz/255g fresh mini mozzarella balls (pearl mozzarella will cook too fast and burn)
2oz/60g freshly grated Parmesan
olive oil

1. Preheat Oven to 400°F/200°C
2. Line a sheet pan with parchment paper.
3. Coat with a thin layer of olive oil.
4. Stretch or roll pizza dough to desired thickness. Place on parchment lined sheet pan.
5. Spread with garlic scape pesto, olive tapenade, and dot with mozzarella balls.
6. Sprinkle Parmesan evenly over pizza.
7. Place in oven for 15 minutes (check at the 10 min point to make sure it is not in danger of burning.
8. Remove from oven and allow to cool for a few minutes before slicing.

*Easily serves 6 appetizer size portions or 4 with a side dish or two as a full dinner. Bellissimo!

Additional info and recipes with Garlic Scapes:

10 Things to Do With Garlic Scapes, the Best Veg You’re Not Cooking Yet from
Grilled Garlic Scapes with Sea Salt from With Food and Love
What to Do with an Overload of Garlic Scapes by Alexandra Stafford from

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