scapes from the garlic I was glad to see. Granted, I am a few weeks into the season for these unopened garlic flowers and if I were up north I would just be seeing the first of them. Fortunately, they were not too beyond – meaning ready to flower rending the stalk very fibrous, better for an infusion into vinegar. A buck’s worth down here gave me plenty for tonight and tomorrow’s playtime.
I know it is not the novelty of being the moment in the market, as I am an old hat at that, that is fueling all this enthusiasm rather it is the combined newness of unfamiliar markets and the comparison to the land I am actually working that has invigorated my wonder in the nature of things.
Potatoes with Green Beans and Garlic – yields 4 to 6 servings
Approx. 2-pounds new pounds – cut into 1-inch cubes
1/2-pound greens beans – de-stringed
1/4-pound garlic scapes
1-tablespoon Texas tarragon leaves – roughly chopped
Salt and pepper to taste
Pre-heat the oven to 350-degrees.
Toss the potatoes with the olive and season with salt and pepper. Place the potatoes in a cast iron skillet and cover with aluminum foil. Place in the oven and cook for about 45 minutes.
In the meanwhile, cut the beans into 1/2-inch pieces and roughly chop the garlic scapes. Place them in a colander.
Bring a full kettle of water to the boil (about 2-quarts), and once boiling pour directly over the beans and garlic scapes. Allow the water the drain through and the beans mixture to cool in the colander.
Once the potatoes have cooked put the beans, garlic scapes, tarragon and potatoes in a work bowl and tossed to combine. Serve immediately, or at room temperature.