Garlic scapes aren't as fleeting as we thought. One week after the original harvest, Jeff found an abundance of curly stalks that hadn't appeared the first time around. This time we sauteed the scapes with thyme, sea salt and freshly ground pepper, then simmered until tender with a diced potato in vegetable broth. I pureed the batch, then added an almond milk roux (in place of half and half).
Delicious and milder than the pesto!
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