– Garlic scapes are the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. Scapes make a fabulous addition to a flower bouquet, and they are delicious to eat! Scapes taste just like garlic. They can be used in exactly the same way as garlic in any recipe. They are very versatile. Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw.
– All parts of the fennel plant—bulb, stalk, and the feathery fronds—are edible, and will add texture and flavor to salads, slaws, pasta, and more. Thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads. To slice the bulb, stand it on the root end and cut vertically with a sharp knife or mandolin. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it.
– Walla Wallas are a super sweet, large-bulbed onion variety, and their spring versions are all the sweeter. Enjoy halved and grilled, and don’t forget to eat the tops!