|Scapes in the garden|
1. Wash the potatoes and cut them into bite-sized chunks. Place in a sauce pan, cover with water and bring to a boil for 15 minutes until tender, but not mushy. Drain.
|Curly garlic scapes, ready to cook.|
2. Slice up the onion, and separate into rings. Chop the red bell pepper. Core and slice the Jalapeno peppers. Cut the scapes into short pieces. Put olive oil in a skillet and add the vegetables. Saute, until tender, but still colourful.
3. Add the potatoes to the vegetables. Allow the potatoes to brown, being careful to turn regularly, for even browning, but not burning.
Musings and meanderings from the Musical Gardener.