The Great Scape-Sourdough Boule Recipe

Reader Contribution by Blythe Pelham
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For several years when my garden lay fallow, I let my garlic go. As a result it slowly proliferated, invading the edges of the veggie beds. Over the past couple of years, I’ve prioritized regaining control. One of the ways I’ve worked at this is to cut off the scape (the curly top that develops into the seed) before it matures and drops seeds back to the ground.

One year I fermented some of the scape. While our youngest son loved cooking with the result, I wasn’t so enamored. Last year rather than composting the abundance of scape, I researched and found a recipe for pesto. I decided to try it and ended up with a lot of scape pesto in my freezer. Because it is best after a few months of mellowing, I waited until winter to try some of my bounty.

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