Garlic scape beef satay
Beef second courses
For the past few weeks we've almost had more garlic scapes than we can use. Almost. With each weekly handful, we've continued to find new and unusual ways to make the most of them while they're still around. Like this recipe, that actually uses the tough (often inedible) portions of the scape as a skewer. Not sure if it actually infuses any garlic flavor into the meat, but it sure makes for a cool presentation. Besides, the meat itself gets plenty of flavor from the marinade, which is, like, totally herbaceous, dude. And pretty gosh darn delicious too. I can envision it being used on other meats or tofu for stellar results. I do have to comment on the proliferation of beef in our diet recently (if you could call once every week or two a proliferation). I've never really trusted supermarket beef. We've gotten one too many wonky smelling steaks, and so we just stopped buying it. But then, a little while back, we discovered this farm. Walnut Hills. After seeing them for a few weeks in a
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