Recipes
Garlic Scapes
Scapes are the tops of the garlic plant, which savvy growers remove so that the garlic plants puts all of its energy into creating a beautiful head of garlic.
Lucky for us all, they are delicious!
You can eat them fresh, cook them like a veggie or make scape butter.
Scape Butter
- Chop 7 or 8 scapes into 1 inch pieces (compost any tough bits)
- Use a food processor to mince the scapes into tiny pieces (or do by hand if you're old school)
- Mix the scapes with 6 ounces unsalted, room-temperature butter (by hand or in processor)
- Add salt, pepper and other spices to taste
- Add a splash of lemon
Store in an airtight container in the fridge and use within three weeks
What do I do with Elderberry Syrup?
Add to Yoghurt
Scoop up a bowl of your favorite plain yoghurt.
Then drizzle on a tablespoon or so of elderberry syrup and top with a little granola, cashew nuts or flax seeds.
Make Elderberry Soda
This couldn't be easier. Combine fizzy water + about 2 Tablespoons of elderberry syrup.
It's incredibly beautiful and refreshing.
Make Salad Dressing
Combine equal parts
- oil of your choice (we like avocado),
- apple cider vinegar
- elderberry syrup.
Give it a good stir or shake and dress your salads, pour on a grain bowl or use as a marinade for meat or fish.
Make a Cocktail
Give your martini a health boost by adding a splash of elderberry syrup. Or try this Vodka Collins recipe.
Vodka Collins
With fresh or frozen Elderberries you can make
Elderberry Jam
- 1.5 cups fresh elderberries
- 3/4 cup filtered water
- 1.5 cups blueberry, grape, cherry or apple juice
- 3 teaspoons pectin (we like Pomonas)
- sweetener of choice, to taste.
Bring berries, water and juice to a boil.
Remove one cup of mixture from the heat, add pectin and sweetener and stir until smooth.
Return to the pot and bring to a boil again. Reduce heat and stir for ten minutes until it starts to thicken up a bit (it will start to cling to the spoon).
Remove from heat and pour into canning jars. Keep refrigerated. It will thicken up as it cools.