In this part of the world it is scape season, and they are commonly found in markets, CSA boxes and if you grow hard neck garlic, in your own garden. They are the long shoots that bear the flower, and this should be removed from the plant when it appears and before the flower starts to open in order for the garlic to grow big and healthy.
My scapes are not quite there yet, but I did get an entire bushel from a kind neighbour who had a bit of a windfall. Not one to look a gift horse in the mouth, I accepted them happily and then set to work.
Scapes are a wonderful addition to the pantry in the winter. Milder than garlic, they can be added to just about any savoury dish. My usual routine is to make scape pesto, but this would have been a monumental task and required more nuts than I have. Also, I wanted to do things a bit differently this year. Considering convenience, space and of course taste, I came up with three ways to preserve them.
Freezing: Very simple, but a bit bulky, so I packed just a few bags. To freeze them, first remove the long bit on top of the flour. Chop the scapes into roughly 3 inch pieces which will make packing the bags easier. I then steamed them for about three minutes, just enough to heat them right through and kill any bacteria. Run under cold water and when cool, pack them tightly in bags and squeeze out as much air as you can.
Drying: After removing the long bit again, chop into fine strips. I used the slicing bade of a food processor for this. Place in the dehydrator at 125 F or 52 C for about eight hours, or until they are thoroughly dried and crisp. Place in a jar and store in a cool dark cupboard.
Fermenting: Remove the long bit and the flower. Put the flowers aside to be used later. One recipe for these follows, but they can be used to flavour soups, salads, sauces or whatever. They should not be fermented with the stalks as they are softer and will not hold up to the amount of fermentation required for the tougher stalks. I sliced the stalks as for the drying method so that they would be easier to spoon out, but if you want them larger or even whole, that is an option. Pack in a clean mason jar, pour brine over them (2 Tbsp salt dissolved in 1 litre of non-chlorinated water). To prevent them from coming into contact with air, I placed a few grape leaves on top and weighted them down. I used marbles. Place a clean cloth on top to prevent any foreign matter (like flies) getting in. They will take about five days to be ready to eat, but check periodically that none of the scapes have risen to the surface. With the grape leaves and the marbles, this is not likely to happen. The first few days, you will notice some bubbles coming to the surface. This is normal. When it subsides, after about five days, taste and see if it is fermenty enough for you. If so, cover and place in the fridge or other cool place. If you want it a little stronger, leave a day or two more. Remember that fermentation will continue as it ages but at a slower pace, so you should open the jar about once a week to allow any gas to escape.
Scape flower butter: With the half cup of flowers I had left over from my fermented batch, I mixed them with an equal amount of butter, 2 Tbsp of olive oil and salt to taste. This all blended together made a delicious garlicky spread.
Now I have enough scapes in different guises so that I can make pesto or whatever I like over the coming months, not to mention the scapes in my own garden I will have to contend with at a later date. Scapes anyone?
This time last year I posted: Plantain and Scape Pesto