Fire Cider is a traditional folk remedy that contains garlic for its natural antibacterial properties for fighting infection. Family friend Jamie Sunde Chen shows you how to make this tonic in her FaceBook video.
garlic recipes
Tip: Garlic Storage
Garlic keeps best when stored in a breathable container, in the dark and at room temperature. Try hanging it in a mesh bag in your pantry or keep it in a paper bag with holes punched in the bag for air circulation.
Marinated Garlic Scapes and Asparagus
Please call us in June if you are interested in purchasing scapes at 320-305-0877
Marinated Garlic Scapes and Asparagus
Great for picnics!
Ingredients
- Ice cubes
- 1 lb. fresh asparagus washed and hard ends snapped off
- 1 large bunch garlic scapes washed and hard ends snapped off
- 1/3 c. soy sauce
- 1/3 c. rice vinegar
- 2 Tbsp. olive oil
- 2 Tbsp. agave nectar
- 1 Tbsp. grated fresh ginger
- 1 tsp. sesame oil
- 1 pinch cayenne pepper
- 1 Tbsp. toasted sesame seeds
Instructions
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Fill a large bowl with cold water and ice
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Bring a large pot of water to a boil. Drop scapes and asparagus into boiling water and cook until bright green, 1-2 minutes. Drain scapes and asparagus and plunge into ice water to stop cooking. Drain and transfer scapes and asparagus to a glass baking dish.
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Whisk together soy sauce, rice vinegar, olive oil, agave nectar, grated ginger, sesame oil, and cayenne pepper to make marinade. Pour over asparagus, adding a little water if needed to cover scapes and asparagus. Cover and refrigerate for 2 hours – overnight.
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Drain marinade and sprinkle with sesame seeds.
Roasted Garlic Scapes and Asparagus
Roasted Garlic Scapes and Asparagus
A fabulous side dish for any meat. Perfect with eggs.
Servings 4
Ingredients
- 1 large bunch garlic scapes washed and hard ends snapped off
- 1 lb. asparagus washed and hard ends snapped off
- 1 Tbsp. olive oil
- Steak seasoning or salt and pepper to taste
Instructions
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Place garlic prepared garlic scapes and asparagus on a large baking sheet. Drizzle with olive oil and massage it into scapes and asparagus. Season liberally with steak seasoning or salt and pepper.
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Roast in a 400 degree oven for about 10 minutes, until soft inside and crispy outside. It may take longer for thicker scapes and asparagus.
Recipe Notes
The seed pod of the garlic scape is tender and tasty. After roasting, the tip above the seed pod may get tough. Just cut off the scape tip above the pod after cooking.
Garlic Scape Pesto
Garlic Scape Pesto
This pesto has strong sweet garlic flavor with a kick. It goes well with crackers and pita chips, or served with chicken.
Ingredients
- 1 c. garlic scapes sliced in about half inch pieces (leave out the seed pods)
- 1/4 c. toasted pine nuts
- ½ c. extra virgin olive oil
- ¼ - ½ c. shredded Parmesan cheese
Instructions
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Put sliced scapes and toasted pine nuts into food processor and pulse until chopped. Then, with the processor running, drizzle the olive oil in and run until incorporated.
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Add the shredded cheese, starting with ¼ c. Season with salt and pepper to taste. Add more cheese, if you like a cheesier pesto.
Recipe Notes
Tip-to toast pine nuts, place in skillet over medium heat. Stir constantly until golden brown. Watch carefully, because they burn easily.
