While I have them, garlic scapes are showing up in everything, from my morning eggs, to my afternoon grilled veggie sandwich and especially dinner. Last year was all about the purees, mostly pesto and dips. This year, we roast. After discovering how garlic scapes transform from pungent, almost spicy garlic to a sweet and crunchy when they come in contact with a bit of oil, I was sold. For the most part I’ve been sauteing or roasting scapes and adding them to a dish. Stirring them into salads, topping burgers with them or mixing them into an omelet last-minute. However this time I was excited to cook with, not side by side.
Brooklyn Locavore 