We are so excited to be featured in the most recent issue of Edible Ottawa. Read the feature here. Read the feature here.
The harvest was done in record time this year, thanks to the help we got from friends and family. The garlic is now curing in the dryer and will soon be ready for cleaning and packaging. We cure our garlic really well so it will keep for over 10 months if kept in a dry […]
Ingredients: 10 cups water 2 cups white vinegar 1 cup pickling salt (I use bit less…3/4 cup) 1 tsp dill seed 1. Bring the ingredients to a hard boil. 2. Put your well-cleaned scapes into sterilized Mason jars. You can cut your scapes or simply roll them up before putting them in the jars. 3. […]
* 3/4 cup virgin olive oil * 1/4 cup balsamic vinegar * 2 tbsp Dijon mustard * 2 garlic cloves, crushed * 4 tsp maple syrup * 1 tsp dried herbs (herbes de Provence or basil) Mix well. Store in the fridge. Delicious on greens!
Ingredients: * 1 large cauliflower (trimmed and cut into bite size pieces, washed with water still on) * 16 garlic cloves, peeled and lightly crushed * 1 -2 teaspoon minced fresh rosemary * 1 teaspoon salt * 1/4-1/2 teaspoon black pepper * 1/4 cup olive oil, adding more to taste * more olive oil, to […]
The red peppers and scapes look remarkable together. Serve with any kind of sautéed or grilled poultry or meat. * 16 oz (1kg) garlic scapes * 1 tbsp (15 ml) olive oil * 1/2 red pepper, julienne sliced * Salt and freshly ground pepper * 1 tbsp (15 ml) balsamic vinegar Trim garlic scapes and […]
A classic soup for garlic lovers. Serve hot or cold. * 1 tbsp (15 ml) butter * 2 cups (500 ml) chopped garlic scapes * 1 cup (250 ml) sliced leeks * 2 cups (500 ml) diced peeled red potatoes * 4 cups (1 L) chicken stock * 1/4 cup (50ml) whipping cream * Salt and […]
A nice and easy to make salad that can be served warm or cold. * 1 cup of pasta (farfalle or fusilli) * 1.5 cups cut scapes, slightly boiled * 1.5 cups cooked asparagus * 1/2 cup cooked green peas * One very large onion, thinly sliced * 2 cloves of garlic, crushed * 2 […]
(for 1 cup) – keeps in the fridge for 1 week (can also be frozen) 12 large garlic scapes ½ cup fresh wild mint leaves, tightly packed ¼ cup walnuts or almonds ¼ cup Parmesan cheese, finely grated Sea salt and freshly ground black pepper 1/3 cup extra virgin olive oil Directions: Put garlic scapes […]