Next installment of Lunch with Garlic Scapes.
My wife boiled the rest of them (maybe 20?) with a bin of leeks I picked from the yard yesterday until done. Then she put in leftover baked potatoes with the skins taken off and stick blended it. Salt to taste. Should have chopped the leeks smaller the texture was a little stringy.
We ate this garlic scape augmented vegetarian vichyssoise hot, with a little cream and some chives from the garden. The salad is perennial sylvetta arugula from the garden, with goat cheese, avocado, cherry tomatoes (still weeks away from garden tomatoes).
Plus bread from our favorite local bakery (Iggy’s). Delicious. Wish we had more scapes to continue the adventure.
