scapes

Molly Adams

9 years ago

how do i tell if the scapes are too old to be harvested? # of curls? taste? something else? thanks.

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Comments (4)

kristincarol
9 years ago
I have read on this site that one should harvest just as the scape starts to make its second curl. That is what I now do and it seems to work out well for me.
OldDutch (Zone 4 MN)
9 years ago
They make real nice garden snacks about the time they get bent over good into the first curl. They get a little too woody and fibrous for me well before they reach full curl. It is not too late to cut them off for better bulb size then, though. They can be a bit farther along if cooked than if eaten raw.

This post was edited by OldDutch on Sun, Jun 15, 14 at 13:51
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Wow, that's a huge difference. It seems like my species typically only lose around 20% in weight if the scape is left on. The varies from species to species. I guess it probably depends on how big the seed heads are. As far as saving bulbils, and replanting them to increase stock, it is many times more effective as long as you make sure the seeds are mature, you dry them out, and plant them at the appropiate time. Some varieties can produce as many as 100 bulbils per plant while the bulb itself can be re-planted however with smaller cloves. I find that it only takes 2 years of growth to get to full sized bulbs as long as they get very favorable treatment until then. With the species that I am already producing a ton of, I usually allow 5-10% of them to produce scapes so that I have a few hundred of them to plant in my bulbil beds.
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Your photography and presentation is pretty good. Since you've posted it, I'm going to critique your composition. I'd have used another color and shape in place of the elongated scallions, as you already have the elongated shape and color in the scapes. Your lighting is good, as you've captured the nice shine of the sauce (arrowroot produces a shiny sauce). The mushrooms kind of got lost in the sauce, though. If they were cooked less, they would stand out more. With food photography, there's always a fine line between not enough and too much garnish. I would think (you would have to try it and see) a third color would add significantly to the appeal of the dish (but lose the scallions - they don't add anything). Even chopped parsley would give it a little boost, even if it didn't add any color. The green and brown need something, although I'm not sure what. There are some great online food photography courses. Overall, it's a nice presentation. bk
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sleevendog (5a NY 6aNYC NL CA)
9 years ago
Snap one off in the garden and taste it...should be a tender delight like fresh asparagus/onion/garlic flavor. Last year i picked too late and they were very woody and not at all tender...i just missed the tender moment...bummer.
Some varieties will be tender at 2nd and 3rd curl....others just have a first curl edible...
Also depends on your climate and season.
Every year seems a bit different but i'll pick much earlier this year...
skeip
9 years ago
Pick too early rather than too late, they'll always be tender, all you'll loose is a bit of length. Once they start to curl and uncurl they get tough.

I like to toss them with olive oil, salt and pepper and do them on the grill until a bit charred.

Steve

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scapes

Comments (4)

kristincarol

OldDutch (Zone 4 MN)

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sleevendog (5a NY 6aNYC NL CA)

skeip

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