Garlic Scape Recipes

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)

• Grated ginger

• 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.