The appearance of garlic scapes in the market and, subsequently, in our kitchen has triggered a series of ideas. In seasons past, we have made garlic scape butter, garlic scape sausages, garlic scape mayonnaise, its warm cousin: garlic scape hollandaise, garlic scape soup, pork and garlic scape dumplings, and garlic scape pickles. This year, I have noodles at the top of the list, soon to be followed by infusing soy and fish sauces with ground garlic scapes: raw, charred, and smoked.
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