I was first introduced to the garlic scape by former Washington Post food writer Kim O’Donnel back in 2006. These beauties, resembling scallions or young onions, are a cousin of these veggies, but unique and interesting on its own. Curlycued, verdant green, and pleasantly pungent — they are in season at the farmers market now.

Garlic scapes have a milder flavor than regular garlic. (Alicia Mazzara) Dish of the Week: Garlic Scapes When picking through the sea of papery, white garlic bulbs in the supermarket grocery store, it’s easy to forget that garlic was once a fresh, green plant growing in the earth. I’m reminded every so often, when I let a bulb of garlic go too long in my kitchen, only to later find it growing a little…