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Garlic Scape Salt
Please read through all the instructions before beginning.
By Helen Huber
Ingredients:
· 1 cup roughly chopped garlic scapes
· 1/3 cup salt (I like Diamond Crystal Kosher salt, but sea salt, or any salt will work)
Preparation:
1. Preheat oven to 175 degrees F. (a low heat)
2. Cut the scapes into three pieces then clump up the pieces and roughly chop them. You don’t need to be precise. It’s all going into the food processor or blender. (The chopping makes it easier to pulverize.)
3. Add the scapes and salt to a food processor or blender and pulse until a paste is formed. You may have to scrape down the sides or shake the blender jar, so it grinds evenly.
4. Line a rimmed baking sheet with parchment paper and place the garlic salt paste in a large circle on the paper.
5. Using a flat spatula (or your clean fingers), flatten the garlic/salt paste so it is as thin as can be. There may be gaps which are fine.
6. Bake for 45 minutes then remove pan. Using spatula, flip the garlic over so the underside can dry. Re-flatten.
7. Return the baking sheet to the oven. Every 45 minutes, remove the sheet, turn, and re-flatten. The paste will lighten in color and texture. Enchanting.
8. I baked mine for two and a half hours until the mixture was almost dry and with a small amount of crumble. Baking it longer is fine.
9. Remove sheet from oven and allow to cool.
10. Add the now-almost-dry garlic mixture to a food processor or blender and pulse to grind it as fine as possible. Stop the food processor/blender and user a spatula to stir up the mixture so it is equally ground up
11. Pour into sealed jars and enjoy. |
