Well, it took a while but all my scapes are off the garlic and in the house! I did not realize just how many scapes come from over 1000 garlic cloves. Over a thousand is the right answer. Now to do something with them!

• Put up a sign – GARLIC SCAPES FOR SALE! Not everyone knows how delicious these are – I certainly didn’t until 2 years ago. They are delicious. They also last a long time in the fridge!
• Dry them and turn them into powder. I have a dehydrator, so this is one thing that will happen over the next week or so.
• Freeze them – chop them (I’m going to do 2 inch pieces for soups and stirfries), blanch for two minutes and chill them. Freeze them on a cookie sheet and then pop them in a plastic bag or container.
• Ferment them – I’ve fermented beets and turnips, so this should go well. The recipe I will be using comes from Vancouver Island and West Coast Foodie
• And finally… make some JAM! This was my project this afternoon and I have to tell you, it is amazing. I had some for supper on Ryvita crackers with cream cheese!

I have to tell you, I nearly quit when I saw the puree step. The balsamic vinegar changed the colour. There isn’t a lot of liquid at that point either, and you wonder how it can make 12 small jars of jam. (I doubled the recipe, by the way!) Once the sugar got added in picture 3, it became glorious! I really enjoyed seeing it change before my eyes! And the taste – this is why I like to grow food and make things out of it!

This is not a cheap jam to make – even with “free” garlic scapes. There’s wine, balsamic vinegar and pectin to buy. Jars aren’t cheap anymore either – even at thrift stores. Still – it will be a nice Christmas gift or hosting gift and I’m glad I have them! The recipe did give me a dozen 125mL jars and two and a half 250 mL jars for the fridge!

Well, it is 9 pm and I need to end my day. My brother is coming over to help me with the trailer. That is going much slower than a snail right now!

Thanks for checking in and seeing where I am on the journey!

Marcia