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.
Garlic Scape Salt:
The ratio is 1 pound scapes: 1 and 3/4 cup coarse salt
Trim any woody ends 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 garlic salt that can be
used in dips, dressings, BBQ rubs, and more.
Carrot and Scape Ferment:
2 lbs carrots, peeled and grated
4 garlic scapes chopped small (the more surface area, the better the fermentation)
A chopped hot pepper if you like it spicy! (optional)
After everything is grated and chopped, put it all together in a mixing bowl with 1 tbsp of salt. Massage, massage, massage until the juices come out and create a layer over the vegetable matter.
Pack into a vessel. There are many wonderful types of fermentation vessels out there but 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, and burp your jar every once in a while
Put in a warm spot but not in direct sun
Wait about 7 days, or you can leave it longer if you wish. Once you're happy with the level of fermentation, put it in the fridge.
Are you looking for just plain garlic, fermented? Look no further as this fantastic recipe from A Farm Girl in the Making has you covered.