Grilled Scapes
Right around early June Garlic Scapes are harvest. They are the best addition to anytime you are grilling and don’t you forget it! Just don’t eat the tippy top that holds the potential garlic seed. Nibble fro the bottom up. Yum!
Take a bundle and drizzle with Olive Oil. Place on a warm fire grill or you home grill. Add some salt and eat’em up! The options are endless with scapes.
Enjoy the health benefits of the allium family.
Scape Pickles
About a month before garlic harvest, the stalks grow a scape. They are picked off to direct the energy to the bulb. If left on, the scape will turn in to seed called bulbils. A delicious way to preserve them is to pickle them.
Take a sanitized quart size mason jar and place the twirling scapes on top of one another leaving 1/2 inch or so on top.
Use a generous amount of pickle spice ( a mix of black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, bay leaves, and optional crushed red pepper flakes. Some recipes include cinnamon)
Put spices in jar with scapes.
Heat up vinegar slow to a bubble and pour in to jars!
Seal up and store away! It is a great gift and addition to any BBQ. Easy Peasy!
Roasted Garlic
You need Garlic, Extra Virgin Olive Oil, Cast Iron Skillet and Foil.
Preheat oven to 400°F
Peel and discard the papery outer layers of the whole garlic bulb, leaving the skins intact of the individual cloves of garlic.
Cut 1/4 inch from the tops of the garlic exposing the cloves.
There are a couple option of what to bake the garlic bulbs in. Our farm favorite is to use a small cast iron skillet and cover with foil. Other options are to use another oven safe baking dish, muffin tin or wrap in foil.
Drizzle with a couple tablespoons of Olive Oil, cover with foil and bake for 30-40 minutes.
The cloves turn in to a spread! Yum, enjoy!
Scape Pesto
Scape Pesto Recipe
1 pound Fresh Garlic Scapes
1 ½ cup Extra Virgin Olive Oil
2 cup Walnuts
1 each Lemon, juiced
½ Tablespoon Salt
Remove the scape blossom and coarsely chop the scapes. Add to a food processor with the olive oil and process until smooth. Add walnuts, lemon juice, and salt and process further until it’s a smooth light green paste. Taste it and add salt if needed. That’s it!
Makes 1 quart of pesto!
As you can see, this recipe is super simple yet simply divine! Sometimes the best things in life are the simplest. This recipe could be viewed as a base to work from. Sometimes we add basil if we have it or honey for a sweet balance. We use walnuts for brain health but pinenuts are a great option too We will store in two 16 oz. mason jars in the fridge. For larger batches, we store in 3 oz. plastic containers and freeze. Then we pull them out over the winter for pesto mashers or pesto pasta or pesto pizza…the options are endless.