garlic scapes

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.



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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 Jamjam

  • 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.