Garlic Scapes and Scape Pesto

Scape pesto is easy to make, and when frozen offers spring all winter long

garlic scapes

A few years ago I somehow lost track of our garlic harvest and didn’t have any to replant. My sister’s friend Maria was kind enough to give us twelve bulbs to restart our garlic patch. When I asked Maria what kind it was and she replied, “Hardneck. From my grandmother’s garden. All nonna’s kids plant her garlic.”

She didn’t know if it was Russian, German, Italian, Siberian, French, or red, silver. It was nonna’s garlic and that was good enough for me. As far as I was concerned all it had to be was hardneck. We wanted the garlic scapes as well as the garlic.

From those twelve bulbs we replant garlic every year. Two years ago we planted 100 cloves, last year we Follow the tracks for more

The Little Known Mulberry and Mulberry Jam

A berry you should get to know better, if for nothing else but mulberry jam

mulberry jam

When I was growing up a neighbor had a large mulberry tree in back of their home. When you’re ten years old the best thing to do with mulberries is to squish them on your friends’ shirt so they get yelled at by their mom. But eat them? At that age not with these lips!

Years later Joanne and I had another neighbor who had a mulberry tree. More wizened and open to suggestion we both tried them. My first thought was of mulberry jam.

That tree was eventually cut down and we had to find another Follow the tracks for more

Pickled Ramps in a Flash

Ramp season is over but you may want to save this recipe!

pickled ramps, pickled wild leeks, pickled wild onion

I held off posting this article until we had a chance to sample the results of this recipe. Last night we tasted the pickled ramps we made a few weeks ago first by chomping into a whole one then adding them to our nightly salad. These puppies are incredible and I’m glad we made several jars. We’ll be using these pickled ramps up in no time and pining for next years harvest.

Ramps (allium tricoccum) or wild leeks or wild onions are delicious. Grilled, raw, or otherwise the ramp has a deserved reputation for being one of the most sought after foraged foods. This year we decided to make pickled ramps from the harvest.

We are fortunate to have a ramp patch in the woods above Tess Creek, just behind the horse barn. The pickings were a little light this year for some reason, certainly not due to over picking them. We are always careful to leave a good amount so the patch can recuperate. Last year we went real easy on them, two years ago we didn’t harvest any.

This year however, my brother Tom and I went foraging for ramps. He knows of a spot not far from our home were they are plentiful. Within forty-five minutes of arriving Follow the tracks for more