Garlic scapes are one of my favorite summer vegetables, for obvious reasons. I mean garlic, need I say more? However, I’m often getting asked what to do with them, and I get it, they are a little weird looking. Don’t let the weird looks stop you, they are a super versatile and delicious vegetable. This one in particular, is one of my absolute favorite garlic scape recipes. I basically use them in this stir-fry as you would a green onion, but more, because I love the flavor of garlic.
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I absolutely realize that I’s been summer for something like a week so far, but I shot this recipe the day before the solstice, so I’m running with the title spring vegetables title. Can you handle it?
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I love a good carbonara. It’s got all the essentials, starchy pasta, tossed with a thick creamy sauce and pops of salty flavor from the pancetta. Then there are the additions, which are really just there so you don’t overload on the aforementioned factors. In this case, I decided to go with a handful of my favorites from this early spring season, and a spritz of lemon. Al-together this spring vegetable carbonara is a dream on a plate.
…I’ve started this post about a hundred times, but I think this time I’m just going to go for it. I’m finding it hard to tell you about our daily goings on, we are busy, so busy, and yet it seems like nothing is ever accomplished.
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Is there anything more seasonal and classic than potato leek soup? The April/May bridge between winter thaw, and spring growth is a tough one around here. It’s still too cold to get a lot growing, and most of the winter storage crops are nearly gone. For those of us trying to eat a seasonal diet it looks like a lot of greenhouse greens on greens. In our case, we still have some tomato sauce to finish up, but that’s about all.
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