Harvesting & Lacto-Fermenting Garlic Scapes

This video follows the growth of our garlics from spring to mid July when we harvested the scapes. We left a few scapes here and there because they assist in telling when the garlic is ready to harvest.
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Bob and Linette Biegel, Breanne, Brooklyn, Amberlin, Linnae, Julia, Jenessa, Charles, Sarah and Simon

[@ConsciousCreation123]

crazy good! Fun times. God Bless and Keep you.

[@fourseasonsnorth]

The word ‘scape’ means a long, flowerless stalk growing directly from a root. Garlic scapes protect against heart disease, and they help improve vision and digestion. They're aid circulation and detoxification of the kidneys and liver, and are anti-cancerous. Plus, they're high in vitamin A and C, full of antioxidants, and have lots of fiber!

[@robertoamador3757]

thank for sharing

[@fourseasonsnorth]

You're most welcome :) Thanks for watching!

[@Danielseven-ir2mq]

In France they use garlic scapes for flower arrangements, to ad drama and flare. Good video. Thanks.

[@fourseasonsnorth]

Now that's cool!

[@lynneskitchenetteandleisur4477]

Love this

[@berniemeyer1643]

Garlic video, a work of art! I didn't know that is how to pull a garlic scape. Thanks.

[@fourseasonsnorth]

wonderful! Glad you enjoyed it :)

[@seanalix9737]

Oh my, we're not the only ones who listen to "Chitty, Chitty bang bang" when we work! We enjoyed this video-hope you're warming up!

[@fourseasonsnorth]

Haha! That's great! We actually just started listening to the soundtrack and it's amazing! It's warming up a bit here, but it's 100% humidity right now and more rain is in the forecast :( Just praying for good haying weather. It will come :)

[@tsdeakin]

Thanks for the information about Garlic Scapes! Very interesting!

[@fourseasonsnorth]

Great! You're most welcome!

[@robinbutler7863]

Pickle the flower heads, they are good on salads

[@jwrappuhn71]

Good vid ladies, I can't imagine a world without garlic...lol.

[@fourseasonsnorth]

That's a good point... some people actually don't eat garlic because they think it's bad for the body. The only bad thing we can see would be if it somehow got directly into the blood. Thanks for the comment!

[@carmenortiz5294]

Just harvested my scapes yesterday in Minnesota. Way, way less.

[@buletpoint]

Great job ladies:)

[@fourseasonsnorth]

Thanks :)

[@danielfehr8085]

Chitty chitty bang bang!! Very familiar! It’s been a long time since I’ve seen that movie!

[@happyhobbit8450]

Totally wonderful -- thank you so much!!! The white lettering is hard to read with some backgrounds

[@gulpasmr5848]

Nice channel! Nice family! Keep up the good work. Just subscribed!

[@fourseasonsnorth]

Great! Thanks!

[@gulpasmr5848]

You’re welcome!

[@rissaramer9952]

I’ve never had anything like that before...would be interesting to try sometime ☺️ thanks for the information! Doing things together is most enjoyable & makes for great memories 😉

[@fourseasonsnorth]

Amen to that! Thanks for the comment Rissa :)

[@suzishealthyhome8678]

love it! xx

[@IsaacNewton1966]

With all that cheese around, I would weigh 1000 lbs! But I would be happy lol

[@fourseasonsnorth]

Haha! But the truth is, because our cheese is all natural it doesn't actually cause weight gain... if it did, with all the cheese we eat (and that's a lot!) we'd all be 1000 lbs by now!

[@christineford6763]

Wow the crop has done well . Praise Yah . I loved making scape pesto ! It was so rich and healthy . Are you selling any ? I would put an order in :)

[@fourseasonsnorth]

Thanks Christine! We'll contact you ... :)

[@ajoyfullsound]

That is really neat! U guys make canning look like so much fun! Does it have a strong garlic taste?

[@fourseasonsnorth]

It sure does, although not quite as strong a raw garlic cloves. Thanks!

[@DaleCalderCampobello]

That is a lot of scapes. Will you refrigerate the fermented ones at all. I haven't made fermented pickles in a few years now but if I have enough cucumbers I want to this summer. In the past after they have fermented for a while I refrigerate the crock I wonder if that is necessary. Looks like you are having A GREAT SUMMER.

[@fourseasonsnorth]

Our shop where we store our fermented foods stays about 10C all summer and around 5C throughout the winter so we don't refrigerate them. Hope you can make some facto-fermented pickles this year! We've found that adding some raspberry or horseradish leaves (even grape leaves) to the pickles help keep them crunchy. Yes, we're having Avery blessed and productive summer :)

[@DaleCalderCampobello]

@@fourseasonsnorth Thank you for the reminder I have always added grape leaves in the past.

[@paulharris9974]

I really enjoy your cooking videos and most of the things that I've see ya'll cook or preserve I know about or have heard of before and know how it tastes and what other foods it goes with, but I have to say that I've never heard of garlic scapes. I love garlic, but what other foods would garlic scapes go with? Do they have a garlic taste?

[@fourseasonsnorth]

Garlic scapes only grow on hard neck garlic, and yes, they have a very similar taste and bite that raw garlic has, it's just not quite as spicy but pretty close. You can sauté, fry, bake, or eat raw if you like hot foods. They'd be awesome in stir frys. We've been cooking them up with olive oil, lemon juice and salt and they're so good! Almost taste like asparagus. Mom also made a pesto with them while they were still raw and wow was it tasty (and hot)! We had it on eggs, casseroles, salads, dipped in veggies and eaten with nuts.

[@seanalix9737]

love this one, our garlic is coming up and our neighbor already got his scapes off-looks like you wait till they curl? And Breane. any chance of making your cheddar cheese on video? We LOVE your cheeses!

[@fourseasonsnorth]

What! you already have garlic coming up!? Ours is still covered with nearly 2 feet of snow :) Yes, we waited until the scapes curled. Next time we're going to just cut them through, not pull them out. We think it maybe weakened the root a bit. We'll keep a cheddar video in mind!

[@robertoamador3757]

How is called the song In the minute 2:31

[@fourseasonsnorth]

It's about 3 minutes long and is called Salut d'Amour by Edward Elgar. Absolutely beautiful!

[@mssnorg1]

what do you do with them ( do you eat them like a pickle ??

[@fourseasonsnorth]

Yes, like pickles, they're really tasty with cheese, and they're great in soups and stir fry's.