Each summer when we arrive at my in laws’ summer place in Vermont, I can’t wait to hit the farm stands to get my hands on some garlic scapes. These are the shoots that grow from a head of garlic, and they have a slightly more peppery flavor and are less pungent than garlic cloves. I love tossing them in salads, pestos and pastas for a quick hit of earthy flavor—easy summer cooking at its best. On these hot summer nights in Vermont, it’s all about throwing something on the grill with a couple of great sides and eating family style outdoors.
And why wouldn’t you?
Last week, I used garlic scapes in a salsa verde that I tossed with squash, shallots and gruyere to make a gratin in one of my mother-in-law’s well-seasoned skillets.
I also used garlic scapes to add some crunch and depth to a creamy dill potato salad that was tangy with buttermilk dressing. The first batch disappeared pretty quickly so I made another a few nights later, using creamy new potatoes from the Someday Farm Stand in Dorset, VT. Garlic scape season is pretty short, so if you see some this weekend at your green market, grab them!
Creamy Potato Salad with Garlic Scapes and Dill
3 lbs new potatoes, halved (or quartered, depending on size)
1 cup mayonnaise
1/3 cup buttermilk
2 tablespoons dijon mustard
2 tables whole grain mustard
3 tablespoons chopped garlic scapes
1/2 cup chopped fresh dill
Freshly ground black pepper and salt, to taste
Place potatoes in large pot of salted water. Bring to boil, and then simmer for 10-15 minutes, or until potatoes are cooked through. Drain, and set aside. In a small bowl, whisk together mayonnaise, buttermilk, mustard. Season to taste with salt and pepper. When potatoes have cooled, toss with mustard mixture (you may not need all of it—depending how creamy you like your potato salad), dill and garlic scapes. Chill for a couple hours before serving.