It just wouldn’t be summer without attending a few outdoor concerts. Here in the Lou, we are so fortunate to have ample opportunities to enjoy good times and good music at several of the city and county parks, as well as many of the popular tourist attractions. There’s just nothing better than hanging out with friends, sipping on refreshing beverages, nibbling a few apps and listening to talented local musicians.
One of the longest standing venues for outdoor summer concerts in St. Louis takes place at the Missouri Botanical Garden. The backdrop is gorgeous. Perfectly landscaped pathways lead you to the back of the garden where each Wednesday, hundreds of St. Louisans temporarily plant themselves amid the beautiful blooms. The place quickly becomes packed and buzzing with excitement. People scurry like ants at a picnic to find the perfect spot on the lawn. Soon wall-to-wall blankets cover the area.
This past Wednesday, we met up with a few of our dearest friends to enjoy a beautiful summer eve listening to the sounds of Kim Massie, a St. Louis icon. I was excited to catch up with all of them, and perhaps even more excited to taste what they had created in their kitchens. One friend brought sliced pork tenderloin, perfectly seasoned. Another brought gazpacho with all the add-ins. And another brought a potato salad from a recipe recently posted by yours truly!
I made Shrimp, Chorizo and Corn Salad, using chorizo and heirloom tomatoes from local producers, and basil and garlic scapes from my garden.
If you are not familiar with garlic scapes, they are the stems and “flowers” that shoot out of a garlic plant. Cutting these scapes apparently helps the garlic bulb become even bigger before harvest. The scapes are edible, somewhat a cross between a chive and mild garlic. No scapes you say? Do not fret. Garlic cloves would work well too!
I must say, the dish was a winner, certainly worthy of an encore!