[Market-farming] scape pricing

Thamnophis thamnophis at gmail.com
Mon Jun 13 22:34:31 EDT 2011


I was tossing mine on the ground till I read this thread. We fried
some tonight with a little olive oil and some fresh onion then let
them caramelize under a slab of ham as it cooked. Wow. I can see why
the chefs crave them - tasted buttery and sweet and very garlicky.

What a treat!

Joe
Boone County, IA
5a

On Mon, Jun 13, 2011 at 7:32 PM, Deb Taft <deb at mobiusfields.com> wrote:
>
>
> Great replies!  Thanks for all the guidance.
> Deb
>
>
> On Mon, Jun 13, 2011 at 6:27 PM, Road's End Farm <organic87 at frontiernet.net>
> wrote:
>>
>> On Jun 13, 2011, at 6:21 PM, Thomas P Hurtgen wrote:
>>
>> > Rivka and others,  Thanks for the good advise on selling garlic
>> > scapes.  I've finished harvesting mine -- about 350.  I cut a stem of
>> > about 7 inches plus the bulb.  Can each "vase" full of about 100 be
>> > put in the walk-in cooler, maybe with a damp towel covering them?
>> > Thanks for any storage advise you can pass along.
>> >
>> > Tom (7B)
>> > Thomas P Hurtgen
>>
>>
>> I bag them (bunched or not bunched) in large vented plastic bags (such
>> as the ones used for 20 or 25 lb of carrots), and put them in the
>> cooler. They keep quite well.
>>
>> If you don't have vented bags, you could poke some holes in non-vented
>> ones. Or the damp towel technique might work; but I wouldn't keep them
>> very wet.
>>
>> How do you mean, "vase" full? If they've straightened out, they're
>> probably tough; the varieties I grow, at least, the scapes need to be
>> harvested while they're still curled. I can't think how I'd get the
>> curled ones in a vase.
>>
>>
>> -- Rivka; Finger Lakes NY, Zone 5 mostly
>> Fresh-market organic produce, small scale
>>
>>
>>
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