Homemade Garlic Salt
It’s hard for me to think about our local farmer’s markets shutting down for the year, as it seems like they started a few weeks ago. Summer has come and gone so fast, as it does most years in Chicago, but this also means that is the time to start planting garlic. I have been thinking about planting garlic for some time now since it doesn’t take up too much space, is dormant over the winter and starts to bloom in the spring. This idea was inspired by a visit to Boulder Colorado to see my aunt and uncle, Joan and Burke. While I was there, we took a trip to their farmer’s market and purchased some bulbs to plant in their garden (of which I am totally jealous). Joan has been sending me picture updates of the garlic throughout the spring and summer, and I couldn’t believe how tall and green the sprouts were! And the scapes!
If you haven’t heard of garlic scapes, you are not alone. Scapes are a green stem-like thing that grow from garlic bulbs. They can be found at farmer’s markets and usually cost around $2-$3 per bunch. I found some earlier this summer, and bought them immediately. Remembering an Earth Eats article I had read a while back, I wanted to use the scapes to make homemade garlic salt. Getting to work right away, my apartment smelled of garlic about 20 minutes later. I had made this bright green concoction, and a lot of it. Since it makes about 2lbs of salt, many small ball jars were filled to give to friends and family.
Use as you would normal salt, but be ware, it can be potent. I’ve sprinkled on roasted veggies, on chicken and fish, and as a finishing salt if I wanted to give an extra garlic punch to dish. Making garlic salt is a great way to keep the memory (and fresh flavors) of your local market going throughout the fall and winter.
Homemade Garlic Salt
From Earth Eats
Roughly chop the scapes, and place along with salt in a food processor. Run until the mixture is smooth, then spread on a baking sheet. Bake at 250* for about 20-30 mintues, or until the salt has dried out. Place back in the food processor, and pulse a few times more.
Store in jars or in an airtight container.