Grill-rosted garlic scapes and red bliss potatoes
During the first summer of the pandemic we did a local CSA vegetable share. I like the idea of a CSA share better than the actual shares themselves, because too often the veggies die before you can eat them all, or they’re something you don’t like, or the umpteenth time they included the same squash. So I probably won’t ever bother with them again and just go to the assorted farmers’ markets where they usually have the same growers offering the same produce, but you can pick and choose what you get.
Having said that, once in a while they would throw in something that was new to us or just surprisingly good. These garlic scapes were a novelty AND they were utterly delicious in this application. They were lightly tossed with olive oil and some small red potatoes, salt and pepper, and then roasted in a foil packet on the grill. A great side dish with steaks when you want to do your cooking outside.