Pickled Garlic Scapes

2022 Summer Week 3 Newsletter

Recipe & Pic From Running To The Kitchen

From burgers to salads, to charcuterie boards, these pickles are a delicious topping or snack. Alice loves adding in fresh dill to make a garlic scape version of dilly beans!

1 large bunch of garlic scapes (about 1/2 a pound)

apple cider vinegar

2 cups water

2 tablespoons Kosher salt

1 tablespoon raw (turbinado) sugar

1/2 teaspoon peppercorns

1/2 teaspoon mustard seeds

It’s important to start with clean, sterilized jars for this process.

Trim off any dry, dead ends then cut the garlic scapes into sizes that fit the jars you’re using. You can leave them curled and make them wrap around the jar or, cut into smaller straight pieces to fit the height of the jars.

Place the scapes into the jars and add the peppercorns and mustard seeds.

Combine the apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir the mixture until the salt and sugar are dissolved.

Pour the hot liquid into the jars covering the garlic scapes completely but leaving about 1/4″ headspace in the jars.

Loosely affix the lids to the jars and leave out at room temperature to cool. Once cooled, tighten the lids and refrigerate for at least 2 weeks before consuming.

For more intense pickled flavor, leave unopened in the refrigerator for 3-4 weeks before enjoying.

Recipe: Garlicky Kale With Roasted Carrots & Tahini Sauce

from Dishing Up The Dirt

1 cup cooked rice (or other favorite grain like farro or quinoa)

2 TBS olive oil (dived)

handful of carrots, cut into 1 inch pieces

1 bunch garlic scapes, minced (or 2-4 garlic cloves)

1 14.5 ounce can organic chickpeas, rinsed and drained

1 large bunch kale, stems removed and torn into bite-size pieces

For The Tahini Sauce

1/4 cup organic tahini

2 TBS rice wine vinegar

2 tsp pure maple syrup

1/4 cup water

a few pinches of crushed red pepper flakes

Cook your rice and set aside

Combine all ingredients for tahini sauce together. Whisk until well combined and smooth.

Preheat oven to 400 degrees. Combine chopped carrots with olive oil. Place o a prepared baking sheet and roast in the oven for 20-15 minutes (or until browned and fork tender) Flip carrots over halfway though cooking time.

In a large skillet heat 1 TBS olive oil. Add garlic scapes (or cloves) and sauté for 5 minutes. Add kale and cook for about 5 more minutes. Add 1-2 TBS of water if pan is too dry. Add chickpeas and cook until kale is tender and chickpeas are warmed through. About 5 minutes.

In a large bowl combine cooked rice, kale, chickpeas and carrots. Add tahini dressing and toss well. Enjoy!

Recipe: Stir Fried Snap Peas & Garlic Scapes

From Taste Of Home

1 pound fresh sugar snap peas

2 teaspoons canola oil

1 garlic clove, minced

2 teaspoons minced fresh gingerroot

1-1/2 teaspoons balsamic vinegar

1-1/2 teaspoons reduced-sodium soy sauce

1 teaspoon sesame oil

Dash cayenne pepper

1 tablespoon minced fresh basil or 1 teaspoon dried basil

2 teaspoons sesame seeds, toasted

1 bunch garlic scapes, cut into 1in pieces

In a large nonstick skillet or wok, saute the peas and scapes in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Recipe: Garlic Scape Pesto

A Farm Favorite!

1/4 cup pine nuts

3/4 cup coarsely chopped garlic scapes*

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

*Or use half scapes and half cilantro (cilantro is AMAZING in pesto!)

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

Recipe: Garlic Scape Vinaigrette

Garlic Scape Vinaigrette
Drizzle this over a lettuce and kale salad and add in some oregano for extra flavor!

3 garlic scapes, coarsely chopped
¼ cup white wine vinegar
6 tbsp. olive oil, divided
1 tsp. whole grain Dijon mustard
1 tbsp. honey
splash of lemon juice
salt and black pepper

Add everything to a blender or food processor and blend until smooth