It's that time again, when we're overwhelmed with garlic scapes and faced with the dilemma of what on earth to do with them all. Two beds full of garlic = close to 150 garlic scapes.
In the past, I've grilled them, made pesto, and baked a scape and goat cheese tart. This year, I decided to try a nice cool vichyssoise-inspired soup, enriched with buttermilk rather than cream. The result was splendid. Read on for the recipe.
I offered to bring dessert for a dinner we were invited to, and I thought that with all that beautiful rhubarb in my garden, I should make use of it. Rhubarb pie was a possibility, or rhubarb crumble, but both seemed a little homely, even though I wanted to keep it simple. One of my favorite quick desserts is this Apple Custard Tart, which manages to be elegant and simple at the same time. But rhubarb gives up a lot of liquid when cooked, so I couldn't just add it to the tart raw.