Updated: Jul 21
Garlic scapes have a light and mild garlic flavour, making them perfect roasted on their own or as part of seasonings, sauces, and ferments.
Colleen, our Warehouse and Farmer relations manager, shared some fantastic garlic scape recipes with us that preserve your scapes for use throughout the summer.
Her garlic scape salt and carrot and scape ferment are excellent ways to preserve the bounty, eat local, and eat seasonal.
For Garlic Scape Salt:
ratio is 1 pound scapes : 1 and 3/4 cup coarse salt
-trim any woody end or tough flowers off scapes
-cut into smaller pieces and wiz them through the food processor until fine
-add the salt and wiz again until well mixed
-pack tightly in a jar
That's it! now you have a garlic salt that can be used in dips, dressings, BBQ rubs, and more.
The carrot and scape ferment is a bit more complicated:
2LB carrot, peeled and grated,
4 scapes chopped small (the more surface area the better the fermentation),
(optional) a chopped hot pepper if you like it spicy!
After everything is grated chopped, put it in a mixing bowl with 1 TBSP salt. Massage, massage, massage until the juices are coming out and create a layer over the vegetable matter.
-Pack into a vessel, there are many wonderful type of fermentation vessels out there but I do not own one so I use a jar
-If there is space left in the jar, fill a ziploc with water and use that to take up the extra space in the jar.
-Put your jar in a bowl to catch the juice as fermentation begins, burp your jar every once in a while
-Put in a warm spot but not in direct sun
Wait about 7 days, you can leave it longer if you wish. Once happy with the level of fermentation, put it in the fridge.
Are you looking for just plain garlic, fermented? Look no further, this fantastic recipe from A Farm Girl in the Making has you covered.