Pickled Garlic Scapes

Pickled Garlic Scapes
Recipe type: Pickles

  • 2 bunches garlic scapes (washed and trimmed of any withered or brown parts)
  • 1½ cups apple cider vinegar
  • 1½ cups water
  • 2 Tablespoons kosher salt
  • 2 Tablespoons raw sugar (can substitute white sugar if necessary)
  • Additional ingredients PER PINT:
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seed (not ground mustard)
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ teaspoon coriander seed (not ground coriander)

  1. Coil each garlic scape and insert into a sterilized mason or ball jar.
  2. When you have filled the jar to within ¼ inch of the top of the jar, coil or break any extra scapes and stuff the down into the center of the jar.
  3. When the jars are full of scapes, add the spices to each pint jar. Set aside.
  4. Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved.
  5. Carefully pour the boiling brine over the garlic scapes.
  6. The garlic scapes will probably pop up and look like they are trying to get out of the jar.
  7. Use a sterile chopstick or butterknife to push it back into the jar.
  8. Wipe the rims of the jars, then fix the lid tightly into place.
  9. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting.
  10. Be patient. It’s worth it!


Garlic Scape Pesto

Garlic Scape Pesto

  • 6 garlic scapes, chopped
  • ½ c. grated Parmesan cheese
  • ½ c. grated Asiago cheese
  • 1 Tbsp. Lemon Juice
  • ¼ c. pine nuts (or try almonds!)
  • ¾ c. Olive Oil (or try Driftless Sunflower Oil!)
  • Salt and Ground black pepper – to taste
  • .

  1. Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor.
  2. Drizzle the olive oil over the mixture.
  3. Blend until the pesto is a brilliant green color and smooth in texture.
  4. Season with salt and pepper.
  5. Use it with pizza, pasta, a salad or as an appetizer: spread on crusty/toasted bread and top with fresh mozzarella. Broil until cheese is melted and golden brown


Crunchy Summer Salad

Crunchy Summer Salad

  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste

  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.


Organic Basil & Garlic Scape Pesto

Organic Basil & Garlic Scape Pesto is a summertime staple around here. It’s so good, why not make a big batch and freeze some for the winter!

Basil & Garlic Scape Pesto
Recipe type: Sauce
Cuisine: American

Driftless Organics ingredients make the best pesto!

Makes a fantastic dip with sour cream or spread with cream cheese. Delicious tossed with pasta. Or jazz up a basic vinaigrette dressing with a couple of spoonfuls. This recipe was created by Dani Lind of Rooted Spoon Culinary

  • 1 c. scapes, cut into 1” pieces (6-8 scapes)
  • ¼ pound basil, coarsely chopped (leaves & stems)
  • ½ c. raw pumpkin or sunflower seeds, toasted & cooled
  • ⅓ c. Driftless sunflower or olive oil
  • ½ tsp. salt

  1. Combine all in food processor & pulse until smooth.
  2. Use within a week in the fridge or freeze.


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Recipe type: Side Dish
Cuisine: Mediterranean

  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)

  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.


Grilled Kale, Salad Turnips & Scallions

Grilled Kale, Salad Turnips & Scallions
Recipe type: Side Dish
Cuisine: American

  • ½ cup oil (Driftless sunflower, sesame, safflower, or peanut)
  • Juice & zest of 1 lime
  • 1 Tbsp. toasted sesame oil (optional)
  • 1 Tbsp. rice or white wine vinegar
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. soy sauce/tamari
  • 1-3 tsp. hot sauce (optional)
  • 1 garlic scape, finely minced
  • 1 bunch kale, leaves whole with stems
  • 1 bunch salad turnips with greens, cut in half lengthwise through turnip & greens
  • 1 bunch scallions, roots & tops trimmed

  1. Get your grill going – you’ll want it pretty hot.
  2. Whisk together oil through garlic scapes in a large bowl. Make sure veggies are dry & toss in oil mixture until well coated (you kinda got to get in there & get dirty with your hands).
  3. Lay vegetables in single layer on hot grill (in batches if necessary) & flip after a minute or two – you’re looking to get them just wilted but a bit charred on the edges.
  4. Stack up on a plate & repeat until done & serve as is or chop them up a bit first. Serves 4-6.


Fried Rice with Napa Cabbage and Greens

Fried Rice with Napa Cabbage and Greens
Recipe type: Main Dish
Serves: 4-6

  • 4 tablespoons high-heat oil (peanut, sesame, safflower, etc.)
  • 3 Tbsp. garlic scapes, minced
  • 4 green onions, chopped, white & green parts separated
  • 1 Tbsp ginger, grated
  • ½ small head napa cabbage, core removed & finely sliced (about 4 cups)
  • 2 c. finely sliced cooking greens (such as kohlrabi leaves, kale, collards, etc.)
  • 3 large eggs, lightly beaten
  • 4 cups cooked long-grain white rice
  • 3 tablespoons soy sauce
  • pinch of 5 spice powder (optional)
  • ½ cup chopped peanuts or cashews
  • salt & pepper to taste

  1. Heat 2 tablespoons of the oil in a wok or a large nonstick/cast iron skillet over medium high flame.
  2. When hot, add the garlic scapes, white parts of green onions, & ginger & stir-fry for 1 minute until fragrant.
  3. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 5 minutes, then add cooking greens & stir fry for another couple of minutes.
  4. Season with salt & pepper to taste.
  5. Remove the vegetables to a serving bowl & wipe out the pan with a paper towel.
  6. Put the pan back on the stove & heat with remaining 2 tablespoons of oil.
  7. When hot, crack eggs into the center. Scramble lightly, then let it set without stirring so it stays in big pieces.
  8. Fold in the rice & toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
  9. Return the stir-fried vegetables to the pan & season with soy sauce, & more salt, pepper, 5 spice powder (if desired).
  10. Toss everything together to heat through. Garnish with reserved scallion greens & peanuts.


Fennel Tuna Salad

Fennel Tuna Salad
Recipe type: Salad

  • 1 can tuna
  • ¼ cup fennel stems, chopped
  • 1 garlic scape, minced
  • 3 Tbsp. mayo
  • 2 Tbsp. grainy mustard
  • fennel leaves, chopped, to taste
  • 3 Tbsp. parsley, chopped
  • dash of hot sauce
  • salt & pepper to taste

  1. Mix ingredients together in a bowl and refrigerate.
  2. Great in sandwiches, on crackers or just all by itself.


Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Recipe type: Main Dish

  • 4 cups vegetables, cut into large bite sized pieces (broccoli, cauliflower, fennel bulbs, zucchini, summer squash, etc.)
  • 4 garlic scapes, coarsely chopped
  • Juice & zest of 1 lemon
  • 3 Tbsp. olive or sunflower oil
  • fresh rosemary or thyme (optional)
  • ¼ c. grated parmesan
  • ½ c. parsley, chopped
  • salt & pepper to taste

  1. Pre-heat oven to 450 degrees. Toss vegetables, scapes, lemon juice & zest, oil, rosemary/thyme (if using), salt & pepper & pour into an 8×11 baking dish.
  2. Roast uncovered for 20-25 minutes, stirring a couple of times, until vegetables are just starting to brown.
  3. Remove from oven & sprinkle with parmesan & parsley.
  4. Serve immediately.


Sautéed Snap Peas & Mint

Sautéed Snap Peas & Mint

  • 1 Tbsp. Driftless Sunflower oil
  • 3 cups snap peas, stems/strings removed
  • ¼ tsp. salt
  • ⅛ tsp. sugar
  • pepper to taste
  • 2 scallions, white parts only, minced
  • 1 tsp. finely chopped fresh garlic
  • zest and juice from a quarter of a lemon
  • 2 Tbsp.fresh mint leaves, cut into thin ribbons (aka chiffonade)

  1. In a medium/large skillet, heat oil over medium/hot heat. Add peas, sprinkle with salt, sugar, & pepper & cook without stirring for about 30 seconds.
  2. Then stir once & let cook for another 30 seconds without stirring.
  3. Then saute while stirring constantly for another minute.
  4. Push peas to edges of skillet & add scallions & scapes (& a bit more oil if necessary) & cook for about 30 seconds.
  5. Add lemon zest & juice, remove from heat & stir everything together.
  6. Serve immediately with mint as garnish.