Zucchini & Garlic Scape Relish

This morning I got a call from a friendly neighbor asking me if I would like garlic scapes. You betcha  I do! After what feels like an eternity of house work, manual labor, business trips and a case of the baby blues, a nice gesture was just what I needed. A reminder to get back on the saddle and buck up. Life is too short to what-if myself to death. It’s hard for me to put happiness first, in spite of all the great things around me I tend to dwell on what I don’t have instead. A post I’ve had pending for some time, this recipe is simple but spectacular. A good representation of me making the best with what I’ve got.

Not that garlic scapes are not awesomely great, but what do you do with them exactly? I have learned to use them as you would asparagus, scallions or even cucumbers in this case. Lightly garlicky, they pair perfectly with zucchini. Zucchini I would normally describe as squishy, savory and odd, typically I make zucchini only one way. Grilled… or roasted. {or maybe even roasted with truffle oil} A unique twist on an absolute family favorite, this relish is one of a kind.

{Small Batch} Zucchini & Garlic Scape Relish
  • 2 whole zucchini, chopped
  • 2 cups garlic scapes, chopped
  • 2-3 tablespoons onion, chopped

Chop Zucchini by hand or with a food processor. It should be small and even sized. Using a food processor it is about 8-10 pulses. Cover zucchini with ice water and allow to rest at least one hour. (Adding some salt makes it go a little faster.) Chop garlic scapes and onion. Squeeze out as much liquid as you can from the zucchini and toss it with the garlic scapes and onions. Use this relish mixture to naturally ferment or brine. (Instructions follow)

 

Naturally Fermented-

Add 1 tablespoon of sea salt to the relish mixture. You can add lemon juice or whey if you have it on hand. Mix to combine thoroughly. Place into a jar and cover. Allow to rest at room temperature for 2 to 3 days or until it is soured. It will taste garlicky and slightly sour. It should smell sweet and almost anise (licorice) like.

With Dill – Add 2 teaspoons of dried dill or 2-3 tablespoons of fresh dill.

Pickled with Sweet Brine- Bring to a boil 2 tablespoons of vinegar, water and sugar (or) honey. Combine with 1/2 teaspoon turmeric, mustard seed, celery seed and salt. Add one or two teaspoons of pickling spice. Remove from heat and allow to cool. Mix relish mixture into this brine. Put into a jar and refrigerate for at least 4-6 hours. For best results shoot for overnight soaking. Use within 2-3 weeks or seal into canning jars for long storage.

Garlic Scapes- Are the curling tops of garlic plants. Lightly garlicky, not overwhelming and potent like regular raw garlic. Garlic scapes can be found at CSA’s, farmers markets and health food/whole food stores that carry local & seasonal produce. Garlic scapes can be saute’d, grilled, or pickled. Use in any recipe that calls for asparagus. In this recipe if you can not get a hold of garlic scapes, green onions can be used… but then of course it would not be “Zucchini and Garlic Scape Relish.”

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