Ode to the Garlic Scape
I am a big fan of trying new vegetables and finding ways to use them in food in a way that Dan will eat them. While at the market a few weeks ago, I ran into some garlic scapes. Dan loves garlic, so I figured it was worth a try. I brought it home, sliced them up thinly and sauteed them with some spring onions until they were lightly caramelized, then tossed in some beef for a bit. I seasoned it with some soy sauce, served it over rice, and we were hooked.
I have since used it in all number of things: the recipe for barlotto that I posted last week, an extra bit of garlicky punch to tacos, sauteed in olive oil with hot peppers and some spring onions served over noodles, blend it in with pesto; anything I would put garlic in, now I add some scapes too. It is hard to determine my favorite thing about them, I like that they are green, and so provide nutrients that a green vegetable would, but they also have such a lovely mild garlic flavor. I am saddened by the fact that these are very much a seasonal vegetable, as I will miss having it around, but I will buy it every day I see it in the market and you should too!