[1] Garlic scapes are here!

Now is the season where every week brings an additional available fresh food - on top of lettuces, salad greens, radishes, spring turnips, scallions, swiss chard, spinach, mustard greens and more we’ve added strawberries (about 1 week into the season, so going strong!) and now garlic scapes.

Garlic scapes are a welcome sight in my fridge - after eeking last year’s garlic supply out as long as possible, here is a food that I can treat mostly like garlic to add that needed flavor to my meals. I say mostly like garlic because they tend to be milder to the point that you add them more toward the tail end of cooking. But they are also amazing all on their own, grilled or quickly sauteed in the pan.

The New York Times had a [2] whole article yesterday on garlic scapes, with accompanying recipes!

One of my favorite things to do is make a roasted garlic scape aioli of sorts:

• rough chop a bunch of scapes and toss with good olive oil and a bit of salt
• roast under the broiler or in a hot oven, tossing occasionally, until you get a bit of brown and the scapes are soft
• using a food processor or a morter and pestle, mash to death with a bit more olive oil until you get a nice paste. Season with additional salt to taste
• Serve on good bread as you enjoy the longest days of the year!