What's in Season: Garlic Scapes

It was 94°F here yesterday (35°C) and I have to say, the heat was getting to me. We tried ginger ale, we tried more basil lemonade, but not much was cooling us down, and it was so hot, you don't really feel like eating.

Therese managed to rekindle my apetite. I bought these garlic scapes at the Farmer's market and wasn't really sure what to do with them. Thankfully, Therese did. She whipped up a lovely summer ratatouille with the scapes, patty pans, eggplant, zucchini and we ate it with grilled polenta with a poached egg on top and an escarole salad with her famous anchovy dressing on the side. Summer in a plate.

Comments

[tommy]

I used to eat garlic scapes a lot with stir-fries. My mum would slice them up and fry it with some garlic, ginger, pork and assorted veg. You could try them sliced into 1.5 cm lengths and add them with garlic and egg to fried rice.