I know a lot of gardeners look forward to an annual garlic scape pesto, personally it’s not my thing I prefer cooked scapes, they are lovely in stir fries or soups. Mine are at the very end of their harvestability so I roasted them all off whole. I left the scapes intact because they look pretty but the unopened flower bud doesn’t taste very good, practice selective eating here. To roast garlic scapes simply toss with oil and salt, spread on a baking sheet and pop in the oven at 350f for about 15 minutes.
Sweet Miso Ginger Sauce
There are so many miso paste varieties, they range from the brown/black types that are extremely salty and tart, to the smooth, sweet yellow types, from brand to brand the same colour miso will not have the same range of flavor. My absolute favorite miso paste is a yellow type that doesn’t have any English on the package except the word “Marukome” I am assuming that is the brand name but I don’t really know.
1 Tbs Yello miso paste
2 Tbs Rice wine vinegar
½ Tsp Honey
½ Tsp Fresh grated ginger
½ Tsp Sesame oil
Method: Whisk everything together.