My mom got summer veggies at Siena Farms in Sudbury and these green curly stems in particular caught my eye. I bit into one of them thinking it was a green bean, but denied! Instead, the flavor was garlicky and intense; in fact scapes are the curly stems that hard-necked garlic shoots up. Hence, I present you with a delicious compound butter. Butter tastes good on almost anything, but fresh garlicky scapes enhance the butter that you’ll want to put on everything!
- 4 large garlic scapes
- 2 sticks butter, salted or unsalted
- Wash garlic scapes and remove any blemished bits.
- Finely chop with knife or in food processor.
- Heat butter in microwave to soften it (not melt) about 15 seconds.
- Mix scapes well with softened butter and roll into a log and refrigerate or freeze.