Beet Greens, the product of thinning the growing beet crop, steamed and topped with a splash of vinegar. Over the past several years many other "thinnings" have made their way to the market, and the menus of local-farm-oriented restaurants, or at least I am noticing them for the first time.
pea tendrils for a few years and successfully tried them several times this spring, but recently garlic scrapes caught my eye for the first time. Their curvy-free form shape is particularly interesting. The scrapes are apparently trimmed off the garlic plant to prevent them from sapping nourishment from the garlic head itself. I was told they are a garlicky version of a scallion and can be used in place of a scallion, either raw or cooked. I tried them first in a salad and they were quite tasty albeit with a strong bite. I also tried them basted with olive oil and grilled along with scallions. While the green scallion stem is hollow, the green garlic scrape stem was filled with a fibrous garlicky tasting substance. This was perhaps because the garlic scrapes I tried were a bit on the large size. Interesting to try, but I'm not adding them to my list of spring/early summer highlights. They will definitely not replace the awesome green and purple spring scallions I so look forward to. (Photo at left includes grilled scallions and asparagus and Rosemary Chicken.)