My CSA has started bringing me a weekly box of fresh-from-the-farm vegetables. Last week, my box included garlic scapes and summer squash, which I sautéed together practically the moment they arrived.
Garlic scapes are the curly flower stalks of hardneck garlic plants. Farmers remove them, so the plant spends its energy creating garlic bulbs, not flowers. Some people toss them out, but what a mistake that would be! They have a mild garlic flavor that compliments but doesn’t overwhelm the mild flavor of summer squash.
Heat some avocado oil until it’s quite hot, toss in the chopped garlic scapes until they’re wilted, then toss in the sliced summer squash. Stir vigorously, cover, and in five minutes, you’ve made a delicious pile of garlicy summer squash. This dish is great to take to a picnic tossed with a lemony vinaigrette and served cold or at room temperature.
Summer Squash with Garlic Scapes
Garlic scapes have a mild garlic flavor that pairs easily with the sweet flavor of fresh summer squash.
- 3 tablespoons avocado oil
- 1 bunch garlic scapes, chopped (about 1 ½ cups)
- 4 large summer squash, green and/or yellow
- ½ teaspoon salt
In a large saucepan with a lid, heat the avocado oil over medium-high heat.
Stir in the garlic scapes, and sauté for 1 minute.
Add the summer squash, and dust with salt, stirring.
Cover and cook for 5 minutes, stirring occasionally.
Check for doneness (the summer squash should still be slightly opaque).
Taste and add extra salt if needed.
For a cold picnic dish, stir together ¼ cup lemon juice with ½ cup olive oil, and toss the garlic scapes and summer squash in the lemony vinaigrette. Add salt and pepper to taste. Serve cold or at room temperature.