Woke up to a brisk 49°F (feels like 47°F). Brrr! Not good for the garden. Sheesh. Yesterday the wind was blowing so hard I chose not to use the clothesline in fear my bloomers would end up in the next county.
Garlic scapes are part of the garlic plant that gets cut off to help the plant continue to grow. By the way, if you do not grow garlic, check your local Farmer's Markets for garlic scapes. Many gardeners sell them this time of year.
They are edible and we love to make garlic scape dip with radishes we grow as well.
They also last a long time in the refrigerator, but this year I tried something new with the remaining scapes. I dehydrated them into garlic scape powder.
Dice scapes and use the temperature on your dehydrator you use to dehydrate vegetables. Once they are dried, grind to a powder using a coffee mill and store as you would garlic powder. It's a milder flavor, but I'm excited to have it in my pantry this year. I've never dehydrated garlic scapes before.
I had a jar of dry roasted (unsalted) peanuts that needed dealt with before expiration, so I made spiced peanuts.So good! It's just a 16 oz. container of peanuts, 2 Tbsp. organic canola oil, 2 Tbsp. of sugar (I used monk fruit), 1 1/2 tsp. organic cumin, 1 tsp. salt, 1/2 tsp. organic cayenne, 1/2 tsp. homemade garlic powder. Mix in a bowl, spread onto a rimmed baking sheet, and bake for 20-25 minutes at 300°F. Cool on waxed paper. I bake mine on my pampered chef stoneware pan.