I tried something new this

I tried something new this week: garlic scrapes. I have a farmer that I often buy from who offers a lot of wonderful and unusual products. She has been on hiatus from the market for awhile, as she had to build a deer fence to protect her crops. But she is back and was offering garlic scrapes, the stem and bud of the newly mature garlic plant. Like green garlic, the scrape is milder than the bulb. Following her suggestion, I brushed them with olive oil and threw them on the grill (mesquite lump charcoal and hickory wood) after I had cooked my arista (pork loin, with a lengthwise incision stuffed with pancetta, rosemary, and garlic, tied, generously treated with sea salt and fresh cracked pepper and olive oil). Delicious! Unfortunately garlic scrapes are only available for a couple of weeks, so we will see about next week.

Tonight I am making another green garlic and cheese soufflé, from the Chez Panisse cookbook. It was so good last time that I wanted to get one more in before the end of green garlic season.

That's it for the food report! Go out and cook something!