Adventures in Scaping

Below is a guest blog post from my friend/cousin Annie - she picked up our CSA share the week we were on vacation. She has an adorable 3-year old who is featured below!

My sous chef Carter was also a big helper. Just to recap we had cauliflower, garlic scapes, turnips and squash. 

Garlic scapes and Cauliflower

We pan seared the cauliflower in a few tablespoons of olive oil, salt and pepper until browned and then threw in the chopped up garlic scapes- including the bulb at the end for the last few minutes. The friendly farmer had told me they are good in anything stir fried that you want to taste like garlic- he had said to use the whole thing. The scapes have a mild garlic/onion flavor, similar to scallions but just more garlicky. They were good!

In the pan!

Then we sliced up the squash and turnips and tossed with olive, oil, salt and pepper and roasted in the oven at 400 degrees for about 15-20 minutes. Nothing too exciting but the roasted veggies tasted good.

Roasted zucchini

Carter tasted a garlic scape (nothing else) and said he liked it. Garlic scapes are 3 year-old approved!

Sous chef Carter, hard at work adding pepper!

Thanks for the post, Annie! Glad to hear Carter was able to help and enjoy some of the produce!