I finally got around to dealing with these funky... vegetables? herbs? Scapes still have a garlic smell and flavor, but it's much more mild than garlic bulbs.
They've been on the counter for at least a week and they've kept very well in a glass of water, probably could've gone longer.
I cut the flower heads off and in half since they're quite large.
They ended up in a glass pint jar which was then topped with canola oil.
The recipe said to store it in the fridge as there's a risk of botulism growth if it's left at room temp. That's also why canola oil was recommended, so it doesn't go solid in the fridge. After a week or two, the oil will be gently garlic infused and ready for action: dressings, stir frys, other cooking.
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