Escape To Your Garden

As we approach the solstice, we enter the time where we start seeing results from our hard work. We don’t have the advantage of greenhouses, so we get excited when the first radishes are pulled and our garlic scapes peek their pointy little heads out of the hard-neck garlic. Garlic scapes are one of those early culinary treasures that let us know we are getting closer to our garlic harvest. Look for them at your local farmers market where you can often buy them in quantity at a decent price. We sell ours in 30 count bundles.

There are so many ways to use these little gems. I chop and freeze several quarts for use throughout the year (you don’t even have to blanch them!) They are excellent in soups, pesto, scrambled eggs and potato salad. This salad in particular is a favorite, as it has no mayonnaise, making it a hit at picnics and potlucks. It’s simple, yet packed with flavor. I find I make it several times each summer. It’s excellent with virtually anything grilled.

BRICKYARD FARMS SCAPE POTATO SALAD

INGREDIENTS:

1. 2 pounds new potatoes or Yukon Golds, (skins on if new, peeled if larger)

2. 1/3 cup extra-virgin olive oil

3. 1 cup garlic scapes, sliced in 1/4 inch pieces

4. 2 tablespoons Dijon mustard

5. 1 tablespoon sherry vinegar

6. Flaked salt (I use Maldon) salt and freshly ground black pepper to taste

7. 1 cup pitted and quartered kalamata olives

8. 1/2 cup chopped fresh parsley

INSTRUCTIONS:

1. If using new potatoes, leave whole, then cut in half after you drain them.  If using larger Yukon Golds, vertically slice in quarters, then slice each quarter into forkful pieces.  Boil potatoes in salted water until just done, about 10 minutes. Drain.

2. Saute scapes in olive oil on medium heat for 2-3 minutes. Mix the Dijon mustard, sherry vinegar, and salt and pepper with a whisk. Add this to the sauteed garlic scapes.

3. Pour over warm potatoes and fold in gently. Add kalamata olives, and mix again. Garnish with fresh parsley

4. Serve warm or at room temperature. This will last in the refrigerator for up to 5 days (if there’s any left!)

Serves: 6-8

“We might think we are nurturing our garden, but of course it’s really our garden that is nurturing us.”  —Jenny Oglow

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