Tag Archives: garlic scapes

Pickled Garlic Scapes

In case you haven’t noticed I’ve been on a garlic scape binge for the past week or so.  I’ve been searching the interwebs high and low, hunting and gathering all recipes featuring their use.  In addition to adding scapes to sautéed veggie medleys I’ve made bean dip, salted herbs, pesto, and now I’ve pickled them!

Dilly Scapesadapted from Ball’s Blue Book of Canning Dilly Bean recipe

6-7 bunches of garlic scapes cut into 4 1/2″ segments (the flower pods and curly sections were reserved for freezing and sauteing)

1/4 cup pickling salt

2-1/2 cups white vinegar

2-1/2 cups water

1 tsp cayenne pepper, divided

6 cloves of garlic, sliced in half and divided (obviously not necessary since scapes are garlic, but I like to snack on pickled garlic too!)

4 tsp dill seed, divided

2 tsp whole peppercorns, divided

Combine salt, vinegar and water in a large pot and bring to a boil.  In hot sterilized pint jars add 3 slices of garlic, 1/2 tsp peppercorns, 1 tsp dill seed and 1/4 tsp cayenne pepper to each jar; pack garlic scapes into jars lengthwise.  Ladle hot liquid over scapes, leaving 1/4” headspace.  Remove air bubbles and adjust two-piece caps to finger-tip tight.  Process pints 10 minutes in a boiling-water canner.  Yields 4 pints.

The brine will take several weeks to develop so I won’t open a jar till mid July, which at that time my beans should be about ready.  If I like the recipe I will use it for dilly beans as well!



Filed under Boiling-Water Bath Canning, Pickling, Vegetarian

Garlic Scape Pesto

I’m a sucker for pesto: basil, cilantro, walnuts, or pine nuts, doesn’t much matter because I love it all!  So just imagine my excitement when I stumbled upon one made from garlic scapes.  🙂

Garlic Scape Pestoadapted from the Washington Post

2 cup garlic scapes, cut into 1/4 inch slices

2/3 cup walnuts

1-1/2 cups olive oil

3/4 cup grated Parmigiano-Reggiano

1 tsp salt

black pepper to taste

In the bowl of a food processor combine scapes and walnuts, puree until smooth.  Slowly drizzle olive oil into the bowl and continue to process ’til well incorporated.  Transfer to a medium bowl, add parm, salt, and pepper.  Add to cooked pasta, sautéed vegetables, omelets, mashed potatoes, or spread on pizza as a substitute for red sauce!  Store in an air-tight container in the fridge for up to a week or in the freezer for a year… if it lasts that long!


Filed under Spices & Sauces, Vegetarian

Les Herbes Salées

Salt as a means of food preservation is one of the oldest methods still being practiced.  Egyptians used salt during the mummification process as well as in food storage, and throughout much of history salt was considered more precious than gold!  Salted herbs are very popular, especially in French Canadian cuisine.  Wanting to reconnect with a bit of my heritage (kind of obvious with a name like Danielle Renee, never mind the fact my grandfather dropped the “s” from our name because it sounded too French.  Dude, you are French.) I thought it would be a fun way to preserve some of this year’s garlic scapes.  Obviously this is not a technique I will be practicing very often.

Salt preservation works by drawing out the moisture from the fresh herbs creating a brine; this environment becomes inhospitable to harmful organisms, such as bacteria and fungus, causing dehydration through osmosis.  This pint jar will last me several years and since I rarely consume anything processed or traditionally canned my sodium intake is very low, so it all balances out.  Besides it’s not like I’m going to be sprinkling it on my morning granola!

Salted Herbs

1/4 cup pickling salt for every 1 cup fresh herbs

In a clean mason jar alternate layers of chopped herbs and salt, starting and ending with salt.  Set in a cool dry place for a month while the brine develops.  Use as needed.

Once my herbs mature a bit more I may create a blend with rosemary, basil, chives, parsley, oregano and celery.  I thought it would be a nice way to flavor soups, veggies and stews.


Filed under Herbs, Salt

Food Feature: Garlic Scapes

Garlic, a member of the allium family, comes in two forms: hardneck and softneck.  Hardneck varieties will develop something called a scape, softnecks will not.  When the scapes grow tall and form a pod they are cut off to redirect the plant’s energy back into the bulb and not into producing a flower.

Scapes, which resemble that of a pig’s curly tail, are edible and taste just like garlic, only more mild.  Typically you can find them at farmers’ markets towards the end of Spring.  Over the past few years scapes have been gaining in popularity (as they should!), however their season is short, like blink and you miss it, short!  Whenever this curly green edible oddity is found at market people seem to gravitate towards it asking “what is that? AND what in the world do you do with it?”  Those same customers would return the following weekend raving over their scape purchase wanting more.  By then their time had passed.  Like I said, blink and you miss them!

If you are fortunate enough to stumble upon garlic scapes, buy them!  All of them.  I stocked up this year (so prepare yourselves for a slew of recipes!) and have been eating them daily.  Typically I toss them into a veggie medley of snap peas, broccoli, and kale.   A friend found a bean dip recipe featuring scapes and shared it with me.  I’m so glad she did because it is awesome!  I made a few personal adjustments and doubled the recipe.  For the past three days I’ve been enjoying it slathered on the fresh-baked baguettes I made Sunday morning!  Delish!!

Northern Bean and Garlic Scape Dipadapted from sauced

4 cups great northern beans, cooked (I used the pressure cooker I scored at the second-hand shop during last month’s travels.  2 cups of dried beans + 8 cups of water and a splash of olive oil processed for 25 minutes at 15 pounds of pressure = 4 cups of cooked beans)

2/3 cup garlic scapes, chopped

1/4 cup grapeseed oil

1/8 cup olive oil

2 tbsp lime juice

3 tbsp water

1 tsp coarse salt, I used alaea salt

fresh ground pepper to taste, I used a peppercorn medley

handful of fresh basil, chopped  I was originally going to use cilantro (hence the lime juice) but it is now coriander, so I went with basil.

Puree scapes with lime juice and salt in a food processor; add beans and basil, puree again.  Slowly drizzle oils into processor, add water by the tablespoon until desired dip consistency is achieved.  Spread on toasted bread, crackers, or pita chips and sprinkle a bit of course salt and pepper on top. Enjoy!


Filed under Food Feature, Vegan, Vegetarian