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Buried in his Jammies

Also on the agenda this weekend was the pickling of the snakes scapes.

A note of explanation for the uninitiated: When you grow garlic, you have to cut off the flower or the plant will put more energy into the seeds, and less into the korm, yeilding puny garlics. Usually, the stems are thrown out, but our CSAs give them to the members since they are tasty in a variety of forms, particularly pan-seared, and can be used in lieu of garlic in many recipes, like hummus. Scapes are corkscrewed, and chop well into green-bean-like bits.

Cara Sposa kindly did the inital processing (trimming off the flower's long peaked cap and the fibrous bottom), since I am an impatient wilderbeest and will not trim happily.

I pack them in very close, tring to use as much space as possible. Don't they look like the sardine-dragons from Terry Pratchett's Guards, Guards?

With a standard vinegar and salt brine, canned for 20 minutes, they come out looking more like pickled cereal-box mummies, or trimmed and bottled Michelin Men.


( 5 comments — Leave a comment )
Jul. 10th, 2011 10:22 pm (UTC)
Also good in salads. Our garlic plants are huge this year, and I don't even remember planting them !
Jul. 11th, 2011 07:23 am (UTC)
Agreed. A lot of people have trouble with raw garlic, though, and the scapes this year are strong.
Jul. 12th, 2011 12:52 am (UTC)
This is just so cool...someday, I will have a garden that will give me garlic scapes!
Jul. 13th, 2011 07:29 am (UTC)
I wonder how well they'll grow up there on the plateau.
Jul. 13th, 2011 12:35 pm (UTC)
Probably pretty well, actually. My grandmother used to grow garlic in her garden, and it did great. But I want to build some raised beds before I start planting veggies. And get the yard trimmed back so that bit of it gets some sunshine.
( 5 comments — Leave a comment )