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These are easy "refrigerator pickles," which means they require no heat processing, but they must be kept in the fridge.
Ingredients 15 garlic scapes 1 dried chile, optional 1 cup cider vinegar 4 teaspoons fine sea salt 4 teaspoons sugar Preparation
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 Serves: 3 or 4
3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate
* If the cheese is put on too early it sinks to the bottom and stays there. Recipe by Anna Gill
Makes 1 ½ cups ⅓ cup coarsely chopped garlic scapes (about 4 small) 1 tablespoon freshly squeezed lemon juice, more to taste ½ teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 15 oz. can cannellini beans, rinsed and drained ¼ cup extra virgin olive oil, more for drizzling 1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. 2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Adjust levels of salt, pepper and lemon juice, as needed. 3. Scrape the dip into a serving bowl and drizzle with a little more olive oil. Place the dip bowl on a larger platter with crudité, crackers, pita pieces and serve.  Recipe by Anna Gill
Serves: 3 or 4 3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate 1. Preheat oven to 375.* 2. Spread the melted butter around the dish. 3. Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly. Place dish in the microwave at HIGH for 2 to 3 minutes. 4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish.. 5. Bake for 15 to 20 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.* 6. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there. |