Every CSA-er knows garlic scapes, the youthful tender stalks of the plant that are plucked from the ground before the familiar (and much more pungent) bulbs form.  News to us: It’s also known as green, spring or new garlic and it is beloved for its sweeter more delicate flavor. David Patterson, the chef of the San Francisco restaurant Coi, devoted a whole column of “the Way We Eat” (NYTimes 05.18.08) to scapes.  Here’s one of his recipes.

• 1 3/4 c. minced green garlic
• 1 egg
• 2 tsp. sherry vinegar
• 1 tbsp. plus 1 tsp. red-wine vinegar
• 6 tbps. extra fruity olive oil
• 1/2 c. olive oil
• salt

In a small saucepan, bring 1/4 cup water and the green garlic to a gentle simmer, cover and cook until tender, about 5 minutes.  Strain the garlic and let cool.  In a blender, puree the egg, vinegars and cooled garlic on medium high. With blender running, add the oils in a slow steady stream to emulsify.  Season to taste with salt.  Use dip for crudités or pita chips.  It’s also great with steamed artichokes.