Annie Coombe, Author at Bradley Creek Garlic Farms

Garlic Scapes

Garlic Scapes will be ready for shipping at the end of June (roughly – all depends on Mother Nature).

If you aren’t sure what a garlic scape is, you’re not alone. This part of the garlic plant is gaining recognition for use in cooking. Restaurants are using them as edible garnishes for the dining plate. They are beautiful in appearance, with that double curl, white bulbil and tapered end.

Simply put, each hardneck garlic plant sends up one scape through the center stalk. Each one needs to be cut off so energy goes underground to the bulb.

canadian garlic, naturally grown garlic — Garlic Scapes – from Hardneck Garlic. Available for sale late-June.

These delicious and healthy scapes let us enjoy an early fresh taste of garlic goodness! Here are a few ways to use them.

Pickled Garlic Scapes

2 pounds garlic scapes

1/4 cup canning salt

2 1/2 cups vinegar

2 1/2 cups water

1 tsp cayenne pepper, divided

4 heads dill, divided

fresh hot peppers if desired

Trim the scapes. You can process only the straight portion of the scape or the whole thing. Combine salt, vinegar and water in a large saucepot. Bring to a boil.

Pack the garlic scapes into hot jars, leaving 1/4″ headspace.

Add 1/4 tsp cayenne pepper and 1 head of dill to each pint.

Ladle hot liquid over the scapes, leaving 1/4″ headspace.

Remove the air bubbles. Process pints or quarts 10 minutes in a boiling water bath canner.

Yield: about four pints.

Garlic Scape Pesto

I wrote about making Garlic Scape Pesto over on our other website, Country Living in a Cariboo Valley. Pop on over and take a look – then spend a fun afternoon making your own Pesto!

Here’s how we really enjoy our Pesto – smother a good quality cracker with homemade Pesto, then top it with home smoked Salmon!

Here’s another great recipe for Garlic Scape Pesto, courtesy of the New York Times

10 Things to do with Garlic Scapes

From the folks at BonAppetit, here’s a list (and recipes) for 10 things to do with Garlic Scapes

and here’s 20 Different Ways to Cook up Garlic Scapes

From HuffingtonPost, here’s more recipes and ideas! You’ll be sure to find what you’re looking for with this list of 20 different ways to cook Garlic Scapes

Naturally Grown Hardneck Garlic

By Annie Coombe

SOLD OUT FOR 2018

Here in the Cariboo region of BC, we grow several varieties of Hardneck Garlic. We’ve been growing garlic here since 2006 and all our garlic is grown from Organic Certified Seed.

Whether you are looking for fresh garlic for eating or you want seed garlic for planting, we have it.

Contact us by email at: bradleycreekgarlic@gmail.com

Garlic Scape Sales for 2018 will begin mid-June. We can ship in quantity for your restaurant!

2018 Garlic Sales will start roughly mid August.

Varieties – Hardneck Garlic SOLD OUT 2020

By Annie Coombe

Red Russian – Rocambole

Our personal favourite Rocambole, Red Russian has a robust hearty flavour. It tastes very strong when eaten raw. When cooked, it mellows a bit but has a very full bodied taste. A hardy garlic that enjoys the winter in Canada. There are usually 5 or 6 cloves per bulb and the bulbs are usually between 1 1/2 inches and 1 3/4 inches.

Yugoslavian – Porcelain (unavailable for 2018)

Yugoslavian Porcelain is a great choice for Canadian garlic growers, as it is very tolerant of the cold. This garlic has a fairly robust flavour . The cloves are large, with usually four or five cloves per bulb. It is ready for harvest sometime around late July. Heads are between 1 1/2 inches and 2 inches.

Music – Porcelain

Music has beautiful white outer wrappers, with purple inner wrappers. Another hardy variety, great for Canadian gardens. Popular in Ontario and gaining in recognition in Western Canada. An average of 3 to 6 cloves per head. Heads are between 1 1/2 inches and 1 3/4 inches.

Tibetan

Tibetan has large bulbs with lots of cloves – often as many as 12 cloves! Tibetan is hot and tasty and stores for months.

Pricing: