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.
Last Wednesday was the first day of Spring. Here in Brooklyn, unless you double checked the calendar, you’d never know. I swear in the past few days it’s actually gotten colder. During a trip to the Union Square Greenmarket on Friday, I saw one farmer selling buckets of tulips and it gave me hope. At least Spring has arrived somewhere! That was until I actually read the sign: “Greenhouse grown”. Not that there’s anything wrong with greenhouses, but I was kind of looking forward to finding something that actually grew in the ground.