The garlic scape (flower) is first harvested from the plant before the immature (yet delicious) green garlic, and finally the finished, fully-formed garlic bulbs. Each stage of the garlic plant produces an edible wonder. It's one of our favourite crops because the taste of our garlic is so vastly different from the stuff you buy at the grocery store, which is usually from China. Cured garlic, with the dried papery layers that you will receive in August and beyond, will last well into next spring. Scapes can be chopped and frozen as well as whole individual cloves, in freezer bags.
Garlic curing in the barn.

Garlic scape paste - Lots of scapes?  Make a paste and freeze in ice cube trays for a quick way to add garlic to any dish, including the pesto above!

Luxy Pizza with Garlic Aioli
Pizza Dough recipe from ‘Earth to Table; Seasonal Recipes from an Organic Farm’, by Jeff Crump & Bettina Schormann

Dough Ingredients:
3 cups all-purpose flour (optional: substitute 1/2 cup whole wheat flour)
2 tsp dry instant yeast
1 tsp kosher salt
1 1/2 cups water, divided
1 tbsp extra-virgin olive oil
1 tsp local honey

Makes 4 personal, 2 medium or 1 extra large pizza

Possible toppings:
Vegetables - eggplant, zucchini, sliced tomato, garlic, onion, spinach, arugula, peppers, roasted corn, potatoes, diced squash, sliced beets, sweet potatoes, olives, capers, mushrooms, leeks
Meats - pepperoni, smoked fish, anchovies, salami, prosciutto, sausage, smoked turkey, chicken
Cheeses - mozzarella, ricotta, parmesan, gruyere, pecorino, cheddar, feta, goat, brie
Extras - lemon zest, hot sauce
Herbs - basil, tarragon, sorrel, rosemary, sage, parsley, oregano

In the bowl of a stand mixer, combine flour, yeast and salt. Add 1 cup of the water, oil and honey. Attach the flat beater and the mixer bowl to the mixer and mix on low speed until incorporated. Remove the flat beater and attach the dough hook. Gradually add the remaining water, mixing on low speed until dough pulls away from the sides of the bowl and hangs on the hook, about 5 min. (you may not need all of the water).

Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 3 min. Place in a large greased bowl, turning dough to grease all over. Cover with a clean, damp towel and let rise until doubled in size, about an hour or more.

This is a great time for you to prepare your toppings!

Divide dough into 4 balls. Work each ball by pulling down the sides and tucking them under the bottom of the ball. Repeat 4 or 5 times. On a clean surface, roll each ball under the palm of your hand until smooth and firm. Cover with damp towels and let rest until dough has relaxed and started to rise again, 15 to 20 min.

Roll out the dough balls then add tomato sauce or pesto to the base, then your grated cheese, then your raw, thinly sliced veggies, meat, and soft cheeses. Bake at 350 degrees F for 20-30 min, until the crust is golden brown and the veggies are tender. Add fresh herbs and serve with garlic aioli.

Garlic Aioli
Use your garlic aioli as a dip for pizza and potato wedges or to spread on sandwiches and wraps.

1 tbsp Dijon mustard
2 tbsp lemon juice
3-4 cloves Luxy garlic, minced
1 egg yolk
1 cup extra-virgin olive oil
salt & pepper to taste

Add mustard, lemon juice, garlic and egg yolk to the food processor. Pulse until blended. Turn on the food processor and slowly pour oil through the feed tube. Blend until the mixture thickens. Add salt and pepper to taste.

Daizy's Roasted Red Pepper and Garlic Scape Hummus

1 can chick peas, drained and rinsed
6-8 garlic scapes, chopped
1 lemon, juiced
1/4 cup tahini
2 roasted red peppers and 2 tbsp of liquid from the jar (if store bought)
Olive oil
salt and pepper, to taste

Add chick peas, scapes, lemon juice, tahini, peppers and liquid to your food processor. Buzz until smooth. Slowly add olive oil until you reach the consistency you desire.  Season with salt and pepper. Serve with chips, veggie sticks, pita or spread onto a sandwich. Enjoy!

White Bean and Garlic Scape Dip
Recommended by a CSA customer!

1/3 cup sliced garlic scapes (3 to 4)
1 tbsp freshly squeezed lemon juice, more to taste
1/2 tsp coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 oz) cannellini beans, rinsed and drained (you
can also do from dry beans - soak and prepare as usual)
1/4 cup extra virgin olive oil, more for drizzling

In food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add beans and process to rough purée. With motor running, drizzle olive oil through feed tube and process until fairly
smooth. Pulse 2 or 3 tablespoons water or more until mixture is consistency of a dip. Add more salt, pepper,
and lemon juice as desired. Spread on plate, drizzle with olive oil. Serve with bread, pita or bagel chips, or tortilla chips.

Roasted garlic vinaigrette

From 'The Cook's Garden; 100 Favourite Recipes and Expert Growing Advice from Canadian Gardening Magazine', edited by Liz Primeau - a fantastic book for great recipes and interesting info on each of the featured vegetables/fruits.

2 tbsp roasted garlic purée

2 tbsp red wine vinegar
1 tbsp chopped red onion
1 tbsp fresh lemon juice
1/3 cup olive oil
2 tsp chopped fresh mint
Salt and freshly ground pepper

Whisk together garlic purée, vinegar, onion and lemon juice. Slowly whisk in olive oil. Add chopped mint and salt and pepper to taste. Serve over roasted vegetables.

Garlic chicken
From 'The Cook's Garden; 100 Favourite Recipes and Expert Growing Advice from Canadian Gardening Magazine', edited by Liz Primeau. Serves 4.
Make ahead of time to point of baking, refrigerate and bake when needed. Serve with couscous or roasted red potatoes.


1 head garlic, separated into unpeeled cloves
4 chicken breast halves, skinned and boned
1/4 cup all-purpose flour
Salt and freshly ground pepper
1 tbsp finely chopped fresh rosemary
2 tbsp olive oil
4 oz ham, thickly sliced and diced
1 red onion, thickly sliced
3 tbsp brandy
2 tbsp finely chopped parsley

Preheat over to 375 F. Add garlic to a pot of cold water and bring to a boil. Boil 3 minutes, drain and peel garlic cloves.

Cut chicken breasts into 2 halves down the centre. Cut each piece in thirds. In a shallow dish, combine flour with salt and pepper to taste, and 1 tsp rosemary. Coat chicken pieces with flour mixture.
Heat olive oil in a large skillet on high heat. Brown chicken in batches about 1 or 2 minutes per side. Remove with a slotted spoon to a baking dish. Turn heat to med-low. Add ham to skillet with onion, garlic and remaining rosemary. Sauté until onion is golden-brown, about 10 minutes. Pour brandy over mixture; bring to a boil.
Scrape contents of skillet over chicken breasts. Dish can be kept in refrigerator for up to 24 hours. Remove one hour before ready to bake. Bake 15-20 minutes, or until chicken is cooled through. Sprinkle with parsley.

Thai Sunset Soup with Sweet Potato
Recipe from Sarah Hatt of Poppa Bean Coffee!
If you like things a little spicy, add a bit more curry powder and cayenne.

1 tbsp (15 mL) vegetable oil
1-2 tbsp (15-30 mL) thai red curry paste
1 small onion, chopped
1 lb (500 g) sweet potato (about 1 large)
1 clove garlic, chopped
3 cups (750 mL) vegetable broth
1 cup (250 mL) coconut milk
A few shakes of fish sauce
2 tbsp (30 mL) chopped fresh cilantro
½ tsp (2mL) pepper

In a medium pot, heat oil over medium heat.  Add onion and curry paste and cook, stirring often for 5 minutes.

Add chopped sweet potato and garlic to the pot and cook, stirring often, for 10 minutes or until the potato is slightly softened.
Stir in broth and bring it to a boil.  Reduce heat to medium-low and simmer covered for 10-15 minutes or until potato is soft.
Transfer to blender or food processor and blend until smooth.  Return to pot and stir in coconut milk and add a few shakes of fish sauce.
Stir in cilantro, add pepper and heat through.

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