Green leaf lettuce, red leaf lettuce, kale, bok choy & garlic scapes
grown at an organic farm on the watershed less than 4 miles from my kitchen.
For dinner, grilled some
On the side, the garlic scapes. Never had these before (tho I've seen them begin from a clove, that tender green shoot that develops in the middle and will eventually poke through the pointed end). They can be prepared either like asparagus or green beans. I tossed them in a bit of olive oil, seasoned them with salt & pepper and grilled them till they brightened and softened just a little. The flavor of the raw scapes is very garlicky but it mellows when cooked. Next time I will cut them into greenbean-sized pieces and steam them. They can also be finely minced or snipped to add to dishes just like chives or scallions. Delicious, and very beautiful. Floral designers should love them, with their curly shapes and fantasy-pointed tips.
*[This post has been modified because I have since gone vegan.]