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I1/2 lb chopped garlic scapes 

1 cup olive oil 

2 cups grated Parmesan or Asiago 

 Puree scapes and olive oil until smooth in blender, then add Parmesan or Asiago. Serve over pasta or use as you would any other pesto. Fantastic! 

 Toss chopped scapes in your favourite oil seasoned with sea salt, freshly ground pepper and/or herbs then lightly grill or saute and add to;  A stir fry recipe, pizzas, a pasta sauce, fold in mashed potatoes or sprinkle over baked potatoes or top off your best brochette.  Fresh scapes are crunchie and add a wonderful bite.  Try them with egg, salmon, tuna, chicken, lettuce, bean or grain salads, use the scapes like you would use green onions.  Fold chopped scapes into softened cream cheese for a tasty spread or stir into your favourite dip, sprinkle over cottage cheese, add to guacamole or salsa.  For a soothing soup stock enhancer add fresh scapes!    

      2 cups vinegar  

1/2 cup sugar 

 3/4 tsp. salt  

1 1/2 tsp. pickling spice  

Perfect for three jars! 

This is a well known recipe so to kick up the flavour toss in a couple of hot peppers or fresh herbs, no cooking required! 

 ½ lb (227g) scapes  

2 tsp. (10ml) olive oil 

 ½ tsp (2ml) sesame oil 

 2 tsp. (10ml) balsamic vinegar  

 1 tsp. (5ml) sesame seeds  

sea salt & fresh ground pepper   

Whisk together the vinegar, oils, seeds, salt and pepper.   Bush over the scapes. BBQ over medium-hot coals for about three to five minutes, keep turning the scapes as they cook. Serves two.

The ultimate spring vegetable a terrific way to enhance the flavour!   

Cucumbers 5 pounds 

 2 onions sliced thin

 4 cups sugar 

4 cups vinegar

 1/2 cup pickling salt

1 tablespoon 

1 tsp tumeric 

1 1/2 tsp celery salt

 1 1/2 mustard seed

 1 head dill weed  

Slice unpeeled cucumbers alternately with sliced onions until pail is almost full Add dill Combine rest of ingredients, and heat but do not boil Pour over cucumbers and put lid on pail Store in fridge for two weeks