I have been getting ready for Camp season. I am teaching ASA Farm Food Photography at the Arts Center the next two weeks– a seed to table storytelling journey. I am taking part and helping orchestrate a 5-week “Uptown Summer Found Art” Lunches working with amazing individuals passionate about food at the Sanctuary for Independent Media. There are dozens of recipes cards on my table. My goal is to cook nutritious foods on a budget and I am cooking lots and lots of beans! I am thankful for this journey of conscious, healthful, and inspirational eating.
Also on my table were my garlic scape harvest. When Amy Halloran described her pickled garlic scapes to me, there I happily went. Thank you Amy! I have been reading more on fermentation too and Sandor Ellix Katz website has lots of great information. Cna’t wait to get his book
adapted from Amy Halloran recipe
1) cut garlic scapes about four inches long (I pickled 8 cups)
2) soak garlic scapes overnight in a ratio of one tablespoon of unrefined sea salt for each cup of water, enough to keep garlic scapes under brine
3) Drain scapes, reserving the brine. Pack them into jars with some of that brine, and put something to squish them down under the water– use a mason jar filled with water (see photo)
1 medium red onion, sliced in half rings
about half cup of pickled garlic scopes
2 TBSP capers
1 gypsy pepper, chopped
2 TBSP red wine vinegar
3 TBSP extra virgin olive oil
a bunch of thyme
Mix everything, keep refrigerated serve cold or at room temperature.