Eating seasonal? Embrace the fleeting glory of garlic scapes!

Dietitian, cancer-survivor, organic farmer Diana Dyer recommends frittata recipe, 'a favorite at our house'

Want to eat seasonal? Go with scapes!

That’s the advice from Diana Dyer, a registered dietitian, long-time organic gardener and new organic farmer, and mentor to Hillary Bisnett, director of the Ecology Center’s Healthy Food in Health Care Program.

“From co-presenting at the Michigan Dietetic Educators of Practitioners Conference last fall to speaking at the Local Food Summit in March, Diana has been a great advisor and contributor to our work with the dietetics community,” Bisnett says.

“She is inspirational, forward-thinking and passionate about seeing change in our food system. In her understanding of how nutrition and food related-diseases that plague Americans today are related to health of our food system and food and farm policy, she really gets it!”

After practicing as a dietitian for a number of years and organizing this community around bettering the food system, Diana has a new approach: “Shaping our future from the ground up” at the Dyer Family Organic Farm.

Along with her husband Dick, Diana Dyer hosts dietetic interns on their farm, allowing them to experience getting their hands dirty and learn the basics of growing organically. She is the author of the book A Dietitian's Cancer Story and maintains a website called, focusing on nutrition information for cancer survivors.

“In between all that and more, I am a multiple-time cancer survivor,” she says. “I began the blog in June 2007 to share a wider scope of my thoughts about life as a cancer survivor, food and nutrition, growing food, recipes, our environment, and the urgent need for developing food systems that promote health not disease, ecological sustainability, and social justice.”

This month, Bisnett recommends a recipe that uses garlic scapes from the Dyer Family Organic Farm.

But you’ll have to act fast. “It’s a precious two- or three-week week period the scapes are the most prized, not only for their flavor and versatility, but also because one must respect and accommodate their moment of glory,” Dyer says.

About the recipe, Dyer says: “This is a favorite at our house. We usually do make the full recipe, even with 10 eggs, so we can have extra for a quick and easy lunch for the next day or two. Why? We often need to run in from the fields or the barn to grab something easy, delicious, and filling before we pack up to come to the afternoon markets. There is usually no time to find something to eat (or eat it!) because we are too busy greeting our customers and helping them choose some garlic for the week. So don’t be afraid to bring out your large skillet and make this delicious recipe, for a crowd or for your small family, knowing you will enjoy it several days.”

Garlic Scapes and Spinach Frittata



  • 3 T olive oil
  • 10 eggs
  • 1 c. (1/2 lb.) chopped raw spinach (or kale)
  • 1/4 c. grated Parmesan cheese
  • 1 T chopped parsley or basil
  • 1/2 c. finely chopped garlic scapes
  • Salt and pepper to taste




  • Preheat oven to 350°.
  • In a large bowl mix all ingredients except oil and scapes.
  • Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes.
  • Pour egg mixture in skillet with garlic and cook over low for three minutes.
  • Place in oven and bake uncovered for 10 minutes or until top is set.
  • Cut into wedges and serve.
  • Recipe may easily be cut down to 4-5 servings. 

EcoLink — May 2012 Ecolink
An online publication of the Ecology Center

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