Every year we receive garlic scapes from our CSA farm. If you have never tried garlic scapes they are the young of the year shoots from the top of the garlic. Garlic scapes are becoming more and more popular. Look for them at your local farm markets. If you find them unavailable I would use one small garlic clove pressed or fresh chives for this recipe. The following recipe was inspired by Martha Stewart.


1/2 of a 15oz can of beans rinsed and drained. (I had Pintos on hand but I think Cannellini would have been better)

8 ounces of fresh green beans cut in half or two-inch lengths

8 ounces of sugar snap peas cut in half

3 garlic scapes cut into small pieces (or listed options)

2 ears of corn husked

1/4 cup plus 2 tablespoons of extra virgin olive oil

3 tablespoons of champagne vinegar

1/4 cup of fresh tarragon chopped

kosher salt and black pepper

6 ounces of grape tomatoes cut in half

1 avocado cut into pieces


Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Blanch the green beans, sugar snap peas, garlic scapes, and corn for two minutes. Remove immediately and place into the ice water bath to stop the cooking. Cut the corn off of the cob and mix in a large bowl with the rest of the vegetables after draining well. Make the vinaigrette in a separate bowl by mixing the tarragon, oil, and champagne vinegar whisking well until emulsified. Add the vinaigrette, beans, tomatoes, and avocado and gently stir. Serve right away.


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