Garlic whistles (also called “scapes”) are the garlic plant’s immature flower buds, borne on whimsically curving stems in early summer. Chopped, these whistles taste delightfully of garlic without the harsh pungency of the mature bulb. This recipe is courtesy of Featherstone Farm of Rushford, Minnesota.
- 1 pound (2 medium) zucchini
- 2 tbsp olive oil
- Garlic whistles, minced
- Basil chopped
- 1 tbsp red wine vinegar
- salt to taste
- Wash and dry the zucchini and cut diagonally into long, oval-shaped ⅓-inch-thick slices.
- In a large skillet over medium-high heat, heat just enough oil to coat the bottom. Quickly fry the zucchini in a couple of batches (adding more oil if necessary) until it is golden-speckled on both sides and tender in the center. Drain on paper towels.
- Lower the heat and sauté the garlic whistles until tender.
- Arrange the zucchini in a bowl and sprinkle with basil, vinegar, salt, and the garlic bits. Cover and hold at room temperature until serving.