Garlic scape beef satay with garlic scape satay dip
Beef second courses
A few years ago, for the first time, I noticed vendors at the local farmers market selling garlic scapes. I had heard of scapes, but never used them and as I am intrigued by anything garlic related, I bought a bunch. With my first purchase, I made a pesto—just puréed scapes with olive oil, lemon juice and parmesan cheese (I just Googled a recipe). I used it on pasta, on a pizza and on some toasted bread with a fried egg on top and it was delicious. I picked up the next round intending to do the same thing, put holding those scapes, feeling the woody ends and craving Asian food, I figured maybe I could whip up something special and unique. And I must say I was inordinately pleased with myself.
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