June 26, 2011 7 Comments
Ever just have too much preserving to do? Yes, even in a small scale kitchen like mine. I’ve had these great CSA garlic scapes sitting on my counter for the last week, gradually looking more and more sad. After conquering the last of my strawberries (any thoughts on what to do with ten liters of puree?) I finally had a chance to ponder the scapes.
I really like garlic. It goes in most everything I cook. Its not quite, “Hi, my name is Kate, and I have a problem with garlic…” but its close. The garlic scapes were initially meant for a frittata, but I wasn’t going to turn on the oven on super humid day. We were long past switching from fans to AC but still stubbornly avoiding reality – so you can bet that not only was I not firing up the oven but also not firing up the canner. Boiling a small pot for brine was about all I could handle. Fridge scapes to the rescue!
As many garlic scapes as you can cram into your jar(s) of choice
Spices per jar: 1-2 dashes red pepper flakes, 1 garlic clove, 3 basil leaves, 10 peppercorns
Brine: a la Kate @ Hip Girls Guide to Homemaking: 1 part white vinegar, 1 part filtered water, 1 tablespoon salt per part.
1. Stuff spices in jar.
2. Stuff scapes in jar.
3. Top with boiling brine.
4. Wait two weeks. I mean, try and wait two weeks.
I’m still on step four. Its torturous.
1. Asian scapes: With toasted sesame seeds or a touch of sesame oil, some soy and fresh chile. These are fridge pickles – you can play with the flavors a little more than with traditional pickles when you don’t have to worry so much about pH.
2. Moroccan scapes: preserved lemon and a dollop of harissa in the brine. Yes, please!
3. Dill or Bread & Butter scapes: like cucumber pickles, only garlickier.
1. A little bread, a little wine, a little cheese, maybe some Charcutepalooza? and some pickled scapes – I call that dinner.
2. Bring them to your pickle party!
3. Bring them to your local food swap. Coventry’s next one is next Sunday – maybe you can join us?