Kelly Rossiter
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I discovered garlic scapes a few years ago at the farmers' market near my cottage. Every week there was a woman selling pickled garlic and then one day she had this crazy curly stuff and I had to try it. After that, I was hooked. I always keep my eyes peeled at the market once we hit mid-June searching for the first batch. I toss this stuff into everything I make at this time of the year. You can use it raw in salads or you can cook it like garlic or green onions. It definitely has a garlic taste, but it is milder than clove garlic, and even milder than bulb garlic.
I still had some bulb garlic left over from the previous week at the market, so a garlic extravaganza seemed in order. I minced a clove of garlic and chopped the bulb and the scapes along with some some purple spring onions. I tossed them into a frying pan after heating a bit of extra-virgin olive oil and cooked them for a few minutes, then tossed in some fresh thyme and fresh basil and served it over a bit of pasta. If you like a slightly wetter sauce, then reserve a bit of the cooking water to add to the pan. Grate some Parmesan cheese over top of it and add a bit of sea salt and some freshly ground pepper. Add a green salad and you have a fabulous fresh dinner on the table in the time it takes to cook the pasta.
Difficulty Level: Easy
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