Author Archives: Ann Lovejoy

A surprising number of gardeners toss the trimmed off garlic scapes on the compost heap, but these days, many people are catching on to what European cooks have known for centuries. The curly scapes can be treated much like asparagus; steamed, roasted, pickled, stir fried, added to soups or minced into salads and wraps. One of my favorite ways to enjoy them is in a fresh tasting raw salad. For the best texture, slice scapes thinly on the diagonal so there’s plenty of surface area to take up the dressing. Almost any kind of dressing will be delicious, from spicy Asian peanut to a perky citrus vinaigrette. This salad combines garlic scapes with creamy goat cheese, crunchy pumpkin seeds, velvety marinated mushrooms and a lively lime vinaigrette. Continue reading →