Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Garlic Scape Aioli with Market Crudités
Equipment
- Blender, food processor, or immersion blender or a bowl and whisk
- Knife
- Cutting Board
Ingredients
Farmers Market Ingredients
- 3-4 garlic scapes
- 1 fresh egg (yolk only)
- crudité vegetable: radishes, snap peas, kohlrabi, asparagus, cucumber
Pantry Staples
- 3/4 cup neutral oil avocado, canola, vegetable, grapeseed, sunflower or safflower
- salt to taste
Instructions
- Trim and chop the scapes. Blanch 1 minute in boiling water to mellow them, or leave raw for sharper bite.
- Blend the egg yolk, scapes, and a big pinch of salt into a paste (if not blending finely dice the scape before whisking).
- With the motor running (or whisking hard), drizzle the oil in a thin stream until thick and glossy. Taste and adjust salt.
- Cut the veg into dippable pieces. Blanch asparagus or snap peas 60–90 seconds if you want them tender. Arrange and serve.
Notes
Substitutions
- Scapes: green garlic
- Radishes: turnip slices, kohlrabi sticks
- Snap peas: snow peas, or blanched green beans
- Cucumber: whatever veg you can find!
- Egg-free version: skip the aioli and stir minced scapes into plain goat yogurt for a quick herb dip
The Start Local recipe series is generously supported by Illinois Farm Bureau.
