Carrots, snap peas, garlic scapes

Always on the lookout for delicious ways to use the farm's veggies.  I found this great-sounding taco recipe for Charred-Carrot Tacos on Mark Bittman's web site.  Besides carrots, they contain snap peas and sauerkraut.  Nice.  Find the recipe HERE.

Another internet find today:  10 ways to cook with garlic scapes.
It has some great ideas that go beyond pesto and scrambled eggs with scapes.  I want to try sautéing scapes and using them as a topping for pizza.  I don't eat gluten so when I make pizza I make a thick layer of polenta spread in a baking sheet and top with whatever appeals.  It's not crusty pizza but it's tasty.  Pizza with scapes, chard, and mozzarella sounds good to me!

Spring Vegetable Ragout:

1 T Butter
2 Leeks, well cleaned and sliced 1 inch
6 sm. Turnips, scrubbed and quartered
4-6 spring baby carrots, peeled and Lg. diced
2 Garlic scapes, thinly sliced
1 thyme sprig
1 # pea pods shelled
2 Handfuls of spinach
1 T Basil thinly sliced
Crème fraiche or sour cream
Salt and Pepper

Melt the butter in a lg. pan and add leeks, turnips, thyme, and baby carrots. Simmer 12-15 minutes, until tender. Add peas, garlic scapes and spinach; cook until the spinach is wilted. Add crème fraiche and basil, season with salt and pepper.

This could be served with pasta, as a side, or just on its own. Enjoy.