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.
While I have not yet spied any scapes at the greenmarkets, I was lucky enough to find the at the Park Slope Food Coop, arriving from Lancaster, PA. Without question or a plan I snatched up a handful. If you’ve been reading my blog, you’re already well aware of my love affair with garlic scapes. I could go on and on, but I won’t. There’s no need to bore you. Just know they have a very special place in my heart. I practically count down the days until they arrive at the market. Most commonly I saute them with something or make a scape and whatever pesto. But this time I was feeling roasty.
Until a few weeks ago, I only thought of radishes as the spicy crunch in my salads. Or in pickled form. Which I have to admit, are one of my least favorite types of pickles, just a bit higher ranked than eggs. But all that changed while flipping through the Edible Brooklyn cookbook, a gift from a few Christmases ago, far under utilized. A recipe for radishes sautéed with cream and herbs caught my eye. I had heard of cooked radishes but never sampled or made them myself. The promise that cooking mellowed the root, taking away it’s spicy bite was a bit disappointed (there’s just something addictive about the peppery snap of a radish) but I was still intrigued.
Most people fantasize about crisp asparagus, stalks of tender rhubarb or sweet, juicy strawberries as spring draws near. I might be the only exception. As soon as the weather starts to warm and greenmarkets gradually switch their produce offerings from cellared root vegetables and apples to bright greens that signal Spring is here to stay, I have only one thing on my mind: Garlic Scapes.