Carrot Salad
sent in by Roanne Lyseng
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1 pound carrots, peeled and shredded
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3 oz orange juice
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4 oz dried cranberries
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2 teaspoons Dijon mustard
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1½ tablespoons vegetable oil
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1½ tablespoons extra virgin olive oil
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1/2 teaspoon salt
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¼ teaspoon pepper
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3 tablespoons chopped fresh parsley
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3 finely chopped green onions
Heat orange juice til hot then add dried cranberries. Set aside to cool.
Whisk Dijon, oils, salt & pepper together. Pour over grated carrots, add reconstituted cranberries with orange juice. Add finely chopped parsley and green onions and toss well. Check seasonings and adjust as needed. Refrigerate covered till serving time.
Garlic Scape Pepper Jelly
with Jalapeños and Basil
source: justcrumbs.ca
Yield: 9-125ml jars and 3-250m jars ​
INGREDIENTS
1/2 cup garlic scapes finely chopped
2 large jalapeno peppers finely chopped (discard seeds) I added three Serano peppers to increase the spiciness
1 cup basil leaves finely shredded
6 cups granulated sugar
1 1/2 cups cups white vinegar
2 pkg liquid Certo (85 mL)
1 medium green bell pepper, cored, seeded and chopped optional (will make the mix more mild)
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DIRECTIONS
Finely chop all the veggies in a food processor except for basil.
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Add all ingredients (except Certo) in a cold pan and stir thoroughly; bring to a boil and boil for about 6-8 minutes.
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Remove from heat and add Certo; stir well.
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Pour into jars and seal them by using the water bath method.
Remove from water bath and leave on counter until all jars have sealed (when you hear a pop on the lids).
Rotate every 30 minutes to keep the solids suspended.
Yield: 9-125ml jars and 3-250ml jars Source: justcrumbs.ca
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INGREDIENTS
1/2 cup garlic scapes finely chopped
2 large jalapeno peppers finely chopped (discard seeds) I added three Serano peppers to increase the spiciness
1 cup basil leaves finely shredded
6 cups granulated sugar
1 1/2 cups cups white vinegar
2 pkg liquid Certo (85 mL)
1 medium green bell pepper, cored, seeded and chopped optional (will make the mix more mild)
​
DIRECTIONS
Finely chop all the veggies in a food processor except for basil.
​
Add all ingredients (except Certo) in a cold pan and stir thoroughly; bring to a boil and boil for about 6-8 minutes.
​
Remove from heat and add Certo; stir well.
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Pour into jars and seal them by using the water bath method.
Remove from water bath and leave on counter until all jars have sealed (when you hear a pop on the lids).
Rotate every 30 minutes to keep the solids suspended.
​
Canning Garlic Scapes
source: practicalselfreliance.com
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: roughly 3 pints Source:
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INGREDIENTS
1 pound garlic scapes, 3 to 5 bunches if you're buying them at the farmers market
2-3 teaspoons dill seed, one teaspoon per jar
1 to 1.5 teaspoons whole peppercorns, 1/2 tsp. per jar
1 to 1.5 teaspoons whole coriander seed, 1/2 tsp. per jar
1.5 cups apple cider vinegar
1.5 cups water
2 tablespoons pickling salt or kosher salt
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DIRECTIONS
Start a water bath canner and bring it up to a boil.
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Trim each end of the scapes, removing the blossoms and reserving them for another use, and trimming the tough bottom end off.
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Start with a single scape, and trim it to the size of your jar, fitting it in with just over 1/2 inch of headspace. Use this as your measuring stick, and trim the rest of the scapes to the same length.
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Pack the scapes into pint or tall pint and a half mason jars. Add 1 teaspoon dill seed and 1/2 teaspoon of peppercorns and coriander seed to each jar. For spicy pickles, add 1/4 to 1/2 tsp red pepper flakes (optional).
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Mix the water, cider vinegar and salt together in a pot and bring to a boil. Stir to incorporate the salt.
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Pour the hot vinegar brine over the garlic scapes in mason jars, filling to within 1/2 inch of the top rim.
Garlic Scape Walnut Pesto
​Prep Time: 15 min
Total Time: 15 min
Servings: 8
Source: urbanfarmandkitchen.com
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INGREDIENTS
6-8 Garlic scapes, chopped - When chopped, should be approx ½ cup
â…“ cup (75ml) Olive oil - Add more or less depending on desired consistency
½ cup (120ml) Parmigiano-Reggiano, grated - Use the real stuff. No substitutions!
â…“ cup (75ml) Walnuts, chopped - You can use almonds or pine nuts too!
½ cup (120ml) Basil, chopped
¼ cup (60ml) Parsley, chopped
½ Lemon, squeezed - More or less to taste
Salt and Pepper to taste
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DIRECTIONS
Place scapes, walnuts, Parmesan, basil and parsley in a food processor and pulse to combine
Add olive oil and lemon and continue to pulse until combined. Depending on your desired consistency, you can continue to process until you have a smooth puree.
Add salt and pepper, pulse, taste and adjust seasoning to your liking. You can add more lemon if you like as well.
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NUTRITION
Calories: 120kcal