A Diversion from Fiber… Garlic Scape Dressing!
No, this is not turning into a recipe blog and no you will not read a six-page essay about the joys of farming your own land for your food.
I accidentally made some really yummy salad dressing and I’m preserving it here for posterity. And in case you want to try making some.
Garlic Scape Dressing
Ingredients
2- 3 garlic scapes
1 tsp honey
1 tsp Worcestershire sauce
2 tsp yellow mustard
1/4 cup dandelion wine vinegar
1 tbsp lemon juice
a pinch of salt
1/8 tsp ground black pepper
1/2 cup extra-virgin olive oil
Steps
Combine the ingredients in a blender or food processor. Blend until smooth.
Rest overnight for the flavors to meld.
Shake before use.
Garlic Scapes
Okay, now for the notes.
You probably don’t have dandelion wine vinegar sitting around. Who goes and makes a perfectly good batch of dandelion wine and then lets it go to vinegar? …so, I happen to have 5 bottles of dandelion wine vinegar, but feel free to sub out any white or red wine vinegar. The dandelion vinegar is what made this particularly fantastic though.
Garlic scapes are the top part of the garlic plant, the flower. If you planted your garlic in Fall, they usually start to form scapes in May or June. You can harvest the scapes to eat a few weeks before the bulbs are ready to harvest. You can find scapes at your local farmer’s market, but they do get snapped up fast. They have a pungent, garlic flavor that is milder than the cloves.
