Daylilies, scapes and summer – oh my! Let the garden chomping and harvest shenanigans begin. That’s exactly what Tsadia and Jeff helped me do last eve at dusk, when the tangerine daylilies were blooming and tomorrow’s buds dancing on their stems. The garlic scapes were twirling every which way, like my curls tend to do with the electric charge of sun-streaked thunderstorms.
I rationed my garlic perfectly this year – the scapes begged to be snipped just as I was hoarding my last few cloves. They will keep my Italian roots nourished until July, when it’s time to harvest garlic again! (Check out Kitchen Vignette’s utterly beautiful Garlic Scape Pesto video).
Lilies always bring sweet revival after the spring flush. When my friend Emmita first told me I could eat them, I balked! I LOVE EATING FLOWERS. (Case in point.) Jeff and Tsadia showed me how to snip the young buds, which have a soft, chive-like flavor and pair perfectly with the bold arrogance of the scapes, tempered with sizzling butter.
This recipe is simple to boot, and an absolutely gorgeous, flattering side dish for any entree. With a princess headband fashioned from June’s food, Tsadia reminds me to let my imagination run wild, to savor every moment and approach every meal as a new, unprecedented adventure.
Read Eat The Weeds’ article Daylily Dilemma for information on wild edibles and eating daylilies (not tiger lilies!).
Serve in the most beautiful dish possible. Thank you Shoshi, for such a glorious foral-teal platter.
- Butter - 1 tablespoon (substitute with ghee or olive oil)
- Garlic - 2 cups 1-inch pieces of garlic scapes
- Daylilie buds - 1 cup daylilie buds, and a few open blossoms for color
- Sea salt - 1 teaspoon coarse sea salt
- In a large pan or cast iron skillet, melt the butter on medium-high.
- Add the scapes and saute until the brown and become slightly crispy.
- Add the buds and saute for about 2 minutes until they brown slightly and appear wilted.
- Add the open blossoms last, toss gently and briefly and remove the pan from the stovetop.