Sophisticated Sustenance: Garlic Scape Gremolata

Recipe courtesy of Seth Kinder, executive chef, Barn8 Restaurant + Bourbon Bar, Goshen, Ky. Photography Ryan Mahony / Hermitage Farm

Garlic scape season is just around the corner, so chef Seth Kinder of Barn8 Restaurant + Bourbon Bar suggests the garlic scape gremolata, made fresh daily at Barn8, as an excellent use for this spring and summer vegetable that's becoming a staple in spring gardens and sourced from farmer's markets and a few grocery stores.

The gluten-free and vegetarian dish is a restaurant favorite. "I would sprinkle this mix on anything, roasted fish, pasta agile e olio, grilled vegetables … It brightens everything up," explained Kinder. At Barn8, the gremolata appears in a mushroom risotto. "We sear off local Frondosa Farms mushrooms until caramelized, then turn off the heat and mix in the gremolata," says Kinder. "This way, it sweats from the residual heat to tease out the gremolata's fragrance and flavor and lift the mushrooms' flavor."

Chef Kinder offers a final tip: "Don't overthink it. You chop up and zest a couple of things, and people think you're a wicked cook out of nowhere. Add extra herbs or substitute others depending on how you feel or what's in your fridge & or garden."

Ingredients

• A handful of garlic scapes —6-8, depending on size

• One bunch of parsley, chopped. Separate the leaves and stems of the parsley and chop them separately, then toss them back together. This allows for a finer mince on the stems to reduce woodiness and eliminates discarding the stems.

• Two lemons, zested — "This is double what most recipes call for; I like it zesty, though."

Instructions

Prepare the scapes by cutting out the bulge and discarding them — this part is edible, if you wish, though. Next, thinly slice the scapes into discs by holding the scape perpendicular to your knife. Carefully stir all ingredients together and use them within a couple of days.