The farmer got the hay in before the rain came back.
We went to the metal recycling place. The cubes there were sort of frightening.
Metal things seem like they should last forever––but really I know we’re all rowing our boats in the dream.
I wander the gardens in the early mornings, still astonished at the crowds of roses this year. I wish they would last longer.
Some flowers are ghostly even before they die.
In truth I almost overlooked these ectoplasmic blooms.
But when the garlic started its snaky unfurling of flower, well I noticed right away:
I’d heard talk of eating “garlic scapes” which is what these sinuous possibly obscene blooms are sometimes called. According to wikipedia the word is related to “sceptre” and that works for me too since surely garlic is king of something. In future I may call them garlic sceptres, I don’t know yet.
This year I looked up recipes and found a dip made with garlic scapes at the New York Times site.
It turns out that garlic scapes or sceptres taste a lot like fresh garlic, and should absolutely be used in cooking while you wait for those underground cloves to mature. Plus apparently cutting the blooms stops the plant from wasting valuable plant zippiness up there when it should be growing that root so you win that way too. Or not, depending on who you talk to, but anyway the scapes are amazing and they look kind of like a green extension cord in my refrigerator.
The dip is made by blending a few chopped scapes with a can of white beans, some lemon juice and olive oil.
It is extremely garlicky and creamy, and green, and perfect on little toasted bread rounds (crostini) or with great crackers. [Garlic dip warning: well as I think about it I don’t really have a warning but probably there should be one.]
In any case, steady with the oars.