A Scapeful of Dinner: Buttermilk-Garlic Scape Marinated Pork Chops

A singular pleasure of June's farmers' markets is the garlic scape - the feathery end of the garlic plant, which shoots out of the earth, as its base (garlic as we know it) becomes solid.

On too many occasions, I bought the pointy scape bunches out of curiosity. I'd use a few, as a chive-like garnish, but the remainder would languish until the compost heap. I'm embarrassed to admit that only this year I discovered the delightful delicacy of its flavor going a little scape crazy.

Tonight's dinner incorporated scapes into all three dishes on our plates - as a marinade, a dressing, and a flourish (a scape chopped and tossed onto a grill package of asparagus).

A scapeful of dinner might be too much for you, but one of these dishes would be a pretty good addition to your June meals.

Buttermilk-Scape Marinated Pork Chops
Serves 4

3 garlic scapes
¼ cup loosely packed mint leaves
1 cup buttermilk
1 teaspoon coarse salt
4 bone-in pork chops

Rip the scapes into large pieces and put into the bowl of a food processor with the mint leaves. Pour the buttermilk through the feed tube and process until finely chopped. Mix in salt. Place the pork chops into a large shallow dish. Pour over the marinade and turn to coat. Marinate for several hours or overnight. Grill on a charcoal or gas grill until the interior temperature reaches 150° F. Serve warm.

Creamy Scape Dressing
Serves 6

2 tablespoons buttermilk
1 tablespoon mayonnaise
1/2 garlic scape, thinly sliced garlic scape
sea salt

Whisk together all ingredients.