I can't believe how much you pack into each newsletter. I want to make everything but those fried green meatless balls & the cucumber salad are really calling out to me. Here's a link to something I love to make with garlic scapes. In Abruzzo they're called "zolle" and they are pickled in vinegar, then preserved in oil. Served as an accompaniment to the region's sheep's milk cheeses or mashed and spread on crostini: https://www.domenicacooks.com/blog/2016/06/a-preserving-italy-giveaway-and-recipe
If anyone has kohlrabi recipes to share, I would love to hear them!
We grilled garlic scapes for the first time last night - They were delicious! Reminiscent of grilled asparagus but with a garlic kick.
Thanks for the great newsletter.
Would appreciate instruction on garlic scape purée- do you purée with olive oil or just scapes?
I can't believe how much you pack into each newsletter. I want to make everything but those fried green meatless balls & the cucumber salad are really calling out to me. Here's a link to something I love to make with garlic scapes. In Abruzzo they're called "zolle" and they are pickled in vinegar, then preserved in oil. Served as an accompaniment to the region's sheep's milk cheeses or mashed and spread on crostini: https://www.domenicacooks.com/blog/2016/06/a-preserving-italy-giveaway-and-recipe