What do you guys do with your scapes?? - Page 4

svalli · July 24, 2017

oakley, I would love to try pickling the scapes, so could you please share the recipe?

Yesterday I made garlic scape hummus and today I used some in stir-fry, but there are too many scapes to use fresh in cooking. I picked a plastic shopping bag full of scapes on Saturday.

Sari

oakley · July 24, 2017

Here it is. I thought I posted it here somewhere.
Lots of options on the 'google'.

You can spin them whole in the jar or cut them up. Whole can be cut up/chopped and
will have a fresh-from-the-garden flavor. Chopped, breaks the cell wall and pickles
quicker...

http://www.tomatoville.com/showthrea...fridge+pickles

Like mentioned, and others have recipes, the best way is to give it a go and adjust to
your liking. Try them after 2-4hrs, 24hrs, and the next few days.
(I often freeze them after 24hrs)...really depends on your fridge temp. And fine to leave
them on the counter a few hours after pouring the brine.

If you are still overwhelmed with harvest do try the blanch/chop/freeze...

We make KoreanNoodleBowl and soups all winter. A nice addition.

July 24, 2017	#46
svalli Tomatovillian™ Join Date: Feb 2006 Location: Vaasa, Finland, latitude N 63° Posts: 838	oakley, I would love to try pickling the scapes, so could you please share the recipe? Yesterday I made garlic scape hummus and today I used some in stir-fry, but there are too many scapes to use fresh in cooking. I picked a plastic shopping bag full of scapes on Saturday. Sari __________________ "I only want to live in peace, plant potatoes and dream." - Moomin-troll by Tove Jansson

July 24, 2017	#47
oakley Tomatovillian™ Join Date: Jun 2015 Location: NewYork 5a Posts: 2,303	Here it is. I thought I posted it here somewhere. Lots of options on the 'google'. You can spin them whole in the jar or cut them up. Whole can be cut up/chopped and will have a fresh-from-the-garden flavor. Chopped, breaks the cell wall and pickles quicker... http://www.tomatoville.com/showthrea...fridge+pickles Like mentioned, and others have recipes, the best way is to give it a go and adjust to your liking. Try them after 2-4hrs, 24hrs, and the next few days. (I often freeze them after 24hrs)...really depends on your fridge temp. And fine to leave them on the counter a few hours after pouring the brine. If you are still overwhelmed with harvest do try the blanch/chop/freeze... We make KoreanNoodleBowl and soups all winter. A nice addition.