Grilled Garlic Scapes
Favorite of Emma & Ben
Toss garlic scapes with olive oil, salt, and pepper.
Grill till softened and lightly charred.
That’s it, so simple and DELICIOUS!
Quick Vinegar Pickles
From “Momofuku” by David Chang and Peter Meehan
This recipe is great for turnips and radishes!
1 cup water, piping hot from the tap
½ cup rice wine vinegar
6 T. sugar
2 ¼ t. kosher salt
2 meaty cucumbers, cut into 1/8 inch thick discs, or other vegetable or fruit
Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
Pack the prepared cucumbers or other vegetable into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately, but they will taste better after they have had time to sit—3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for a month.