For the first time, to my delight, I’ve found garlic scapes in one of my local shops. They are thicker than Chinese garlic stems (suan tai 蒜薹 , suan miao 蒜苗 , suan xin 蒜芯 – they have different names in different parts of China), with much larger bulbs, but have a similar flavour. Of course I cooked them in my favourite Sichuanese way, stir-frying them with a little streaky smoked bacon. With wok-scrambled eggs and a beansprout salad, they made a glorious lunch.
These scapes come from The Garlic Farm on the Isle of Wight, just off the coast of southern England.