In addition to some plant starts, I was lucky enough to snag a tangle of garlic scapes from the DeLaney Community Farm stand last weekend. Scapes are the stems of hardneck garlic which are trimmed from an immature plant to encourage it to put more energy into growing its garlic bulb . They have a delicate garlic flavor and a famously brief season. This was my first time using scapes, so my goal was to preserve them so I could enjoy the aromatic tang and crisp texture for as long as possible.
Gently twist a few whole scapes at a time into loose circles, then press them into your clean jar. You can pack as many scapes that will fit into the jar at a time without breaking or bruising them, but try to leave about an inch of space at the top.Combine all of the brine ingredients in a small pot and bring to a boil over medium-high heat, stirring to dissolve the salt and sugar.
Pour the hot brine into the jar, leaving about half an inch of space at the top. Screw the lid on, then let it cool at room temperature for about thirty minutes. Store pickled scapes in the refrigerator for up to a month. Thinly slice the whole pickled scapes and use on sandwiches, top avocado toast or sprinkle on salads. Or, just use them as you would shallots or garlic cloves. Leftover brine can go in vinaigrettes and martinis, or you can stir a splash into sour cream for an easy dip.Ashlee RedgerAfter a rainy start to the season, farmers' markets are now in full swing. Peak produce season happens in mid-July, so plan for busy vendor stands and full tote bags.
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