From the Field: Scape Season

There are a few moments in the garlic season that feel like turning points, and the emergence of scapes is certainly one of them.

At the end of May, we began seeing the first scapes emerge from the field. Just a few days later, around June 4, we made our first harvest. After months of planting, weeding, fertilizing, irrigating, and watching the weather, it felt like the first real taste of the season had finally arrived.

Since then, much of our daily routine has revolved around harvesting scapes. Every morning seems to bring a few more curls rising above the canopy, and every afternoon seems to end with another basket headed for the kitchen.

One of the unexpected joys of growing garlic has been discovering just how versatile scapes are. Steve’s been cooking with them almost daily. So far, it’s impossible to pick a favorite.

A simple scape butter quickly became a staple. Blended into a pesto-style spread, it has found its way into pasta, onto fresh bread, and stirred into soups. One evening, Steve made a cream of asparagus soup with garlic scapes, and it may have been one of the best soups we’ve ever had. The sweetness of the asparagus and the bright, fresh garlic flavor of the scapes seemed made for each other.

While the harvest is underway in the field, much of our attention has also been focused on preparing for what comes next.

Behind the scenes, we’ve been busy converting a separate off-site building into our post-harvest facility. This is where harvested garlic will eventually be cured, cleaned, sorted, and stored. Over the past few weeks, we’ve been installing shelving, monitoring temperatures, experimenting with airflow, and trying to dial in the right balance of cooling and humidity. It’s rewarding work, even if much of it happens out of sight.

This spring also included completing the Produce Safety Alliance Grower Training through the University of Connecticut. The course covered food safety practices, water management, traceability, and recordkeeping—important pieces in building a farm that is not only productive but also responsible and sustainable in the long term.

At the same time, I’ve begun reaching out to chefs throughout the region. Those conversations have been some of the most exciting—and admittedly humbling—parts of starting this business. I’ve always admired chefs and the creativity they bring to their craft. Seeing what they can do with seasonal ingredients is inspiring, and I find myself looking forward to seeing where our garlic and scapes might find their way.

For now, the fields look strong. The scapes continue to emerge. The days are long and full. And while there is still plenty of work ahead, this season finally feels less like preparation and more like participation.

The garlic is teaching us, as it always does, to pay attention to timing. For a brief window each year, scapes arrive. Then they’re gone.

We’re grateful to be right in the middle of that window.