Working with ingredients that I don’t seek out regularly is partly why I love getting a weekly surprise box of vegetables every summer. It’s a challenge to make something good — as in, wow I want to make this again — when a key ingredient is unfamiliar.
Last year I made a garlic scape pesto, and eventually used it in a summery pasta dish with some prawns. (Truth be told, I found the pesto way too garlicky right after I made it. It hid in the back of the fridge for at least two weeks before I worked up enough courage to use it.)
This week when the scapes arrived in my veggie box, I thought I’d try a different tack. I mean, scapes are part of the garlic plant. They’re pungent. Maybe not as pungent as the bulb of the garlic, but there’s no mistaking that it’s garlic. So what, then?