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Of the many alliums (onions, shallots, leeks, garlic, etc.) available in the farmers markets, these are the most obscure: the woody stem that a garlic bulb shoots up with a pinched white flower on top (several of these are visible in the photo). What to do with them? One entire stem is equivalent to a single clove of garlic, meaning the scapes are quite mild. They can be cut up and poached in soups, or ground up raw to make a very zingy pesto.
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