My half-share from the CSA this week includes swiss chard, a bunch of scallions, two tender yellow squash, lettuce, and... garlic scapes. I have never cooked or eaten the scapes, but I will make a "from scratch" hummus with them, and if there are left-overs, I'll do a pesto. The vegetables are so beautiful, and it is wonderful to receive this bounty as a kind of weekly surprise. It feeds my body with goodness, it feeds my soul by connecting me in a much more direct way to the kind of farming life that was my growing up, and it feeds my spirit by stretching me to be creative and thoughtful about what I cook and eat. Last week, I made stuffed cabbage: pale and lovely Napa cabbage bundles filled with onions, mushrooms, garlic, carrots, herbs, and tofu -- so good!
I'll let you know how the scapes turn out.