Summer Share Seven July 7th/9th 2020
Important information;
- Fruit shares begin this week with dark sweet cherries!
- Please remember that fruit share boxes need to be returned weekly also.
- Bi-weekly members; please don’t forget to check out the recipe section of the previous week for more recipe ideas. All newsletters are posted on our website @ http://promisedlandcsa.com/news/
Farm News from Jane
These are not the dog days of summer, or are they? The forecast is predicting 960 on Thursday. The hottest temperature ever recorded for buffalo was 990 in 1948 and I’m pretty sure that no one is looking to beat that record! The phrase is actually a reference to the fact that, during this time, the Sun occupies the same region of the sky as Sirius, the brightest star visible from any part of Earth and part of the constellation Canis Major, the Greater Dog. This is why Sirius is sometimes called the Dog Star. The Dog Days of Summer describes the most oppressive period of summer, between July 3rd and August 11th each year. Fun facts from Jane…
We were quite fortunate that it was overcast a portion of the morning and our crew were troopers, picking peas and moving quickly through the field. This was partially due to the yield being half the amount of last week’s harvest. But no worries, there will be other additions to the share this week. It was not a stellar pea season as it was too cold and wet in early spring when they were planted and then now at maturation time, too hot & dry. Some like it cold and some like it hot and some like it in the pot nine days old; the old peas porridge song from my childhood! But the peas don’t like either extreme… I do wonder what kind of peas they were referring to. The greens and especially the Romaine lettuce are not happy with the heat. All the lettuces for salad greens are growing too quickly, “reaching for the sun”. They are the ones that are pushing quickly to maturity and begin to grow straight up like a tree instead of growing “round about”. So, enjoy them for this next week or two because there will be a break for a while until it cools off and we begin to replant them again.
Well the Fourth of July has come and gone and the corn is not knee high but over waist high and the first planting is tasseled which means less than three weeks to harvest. The peas may not appreciate the heat but the corn and tomatoes are loving it. We picked a few early orange tomatoes to sample today; most of the varieties are coming along nicely. Keeping up suckering and trellising is an ongoing endeavor, but it makes for a uniform yield and much easier picking. So, there is this week’s farm report. I remember many years ago watching the syndicated “Farm Show’ with Orion Samuelson early on Saturday mornings paying special attention to the long-term growing condition weather forecast. I suppose that was before Doppler radar! How times have changed; now we can get a minute by minute update on our phones. You can know if you’ll need a raincoat before you even head out to the field!
Enjoy the sun but not too much; hats are not optional on these day… Rain sooner in the forecast than later would be great. Until then we’ll enjoy the “irrigation showers”! Jane
Produce: Golden beets Cucumber Shelling peas Sugar snap peas Summer squash
Scallion Garlic scapes Cabbage Romaine Salad greens
Fruit share Information: This week and the following we will have Sweet Cherries. The early, local tree fruit blossoms were damaged by freezing temperature back earlier this spring. There will not be any apricots and possibly plums this season. The tart cherries are also quite limited so they may not be available in the quantity we need for shares. It will be exciting to see what will come available!
Produce tips:
– Sugar snap peas are the ones that are crescent shaped and have edible pods. You can remove the stem end but that is an individual preference.
– Shelling peas are the straight ones and you will need to “unzip” from the blossom end to open them. There wasn’t a great yield this week due to the hot dry weather.
– Summer squash, beets and cucumbers will keep better bagged or wrapped in plastic before refrigerating.
– Garlic scapes can be frozen for use in the winter for soups or sauces.
– Golden beets are milder than their cousins, Chioggia or red beets. We love them grilled after peeling, chunking and coated with olive oil, slat and pepper. They’ll take about 20-30 minutes depending on the size of your cut.
Recipes
ARBORIO RICE PUDDING WITH FRESH CHERRIES
4 cups milk; 1/3 cup Arborio rice; 1 large egg; l/3 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1-pound fresh cherries, stemmed and pitted
In a medium saucepan over medium-low heat, warm the milk. Stir in the rice. In a small bowl, whisk together the egg, sugar, vanilla, and cinnamon. Stir the egg mixture into the milk and rice until well blended. Bring to a simmer and cook, stirring almost constantly, until the mixture thickens, about 30 minutes. Stir in the cherries. Remove from the heat and let cool. Spoon the mixture into 6 custard cups and cool completely. Serve at room temperature or chilled. SERVES 6 Recipe from The Big Book of Vegetarian.
CHERRY-ALMOND LOAF CAKE
1 cup blanched almonds; 1 cup plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup plus 1 teaspoon sugar 3 eggs, at room temperature; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract; 2 1/2 cups pitted cherries; confectioners’ sugar
Preheat the oven to 375°F. Butter and flour a 5×8-inch loaf pan. Coarsely chop the almonds in a food processor. Remove 1.4 cup and set it aside. Add the flour, baking powder, and salt to the remaining almonds and process until the mixture is smooth. Transfer to a bowl. Cream the butter with the 3/4 cup sugar in the food processor, then add the eggs one at a time, incorporating each one fully as you go. Add the flavorings, then half the flour-almond mixture. Pulse several times to incorporate. Add the remainder and pulse until smooth. Scrape into the prepared pan and cover with the cherries. Mix the reserved almonds with the teaspoon of sugar and sprinkle over the top of the cake. Bake the cake for 1 hour and 10 minutes or until a tester comes out clean. Let cool in the pan, then turn it out and transfer to a cake plate. Dust with confectioners’ sugar just
GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 cup Olive oil, 2 cups Parmesan cheese and ½ cup lemon juice.
before serving. Serves 8; Recipe from Local Flavors.
GARLIC BUTTER
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup
GARLIC HUMMUS (substitute 4-6 garlic scapes for the cloves)
1 can (15 oz.) garbanzo beans, rinsed and drained; 1/4 cup tahini (sesame seed paste); 2 tbs. water; 1 tbs. olive oil; juice and pulp of 2 lemons, seeds removed; 6 cloves garlic, pressed; 1 tsp. chili powder; 1/4 tsp. freshly ground pepper; l/2 tsp. salt; 1/4 tsp. paprika
Combine all ingredients, except paprika, with a food processor. Process for 4 minutes, or until smooth. Scoop into a serving bowl and sprinkle with paprika. Refrigerate for 2 hours. Serve chilled.
Servings 8-12; Recipe from The Best 50 Garlic Recipes
SPAGHETTI WITH GARLIC-BASIL CREAM SAUCE
6 oz. dried spaghetti; 1/4 cup butter; 4 cloves garlic, minced or pressed; 1 cup light cream; 1 tbs. plus 1 tsp. minced fresh basil; 1/2 tsp. dried thyme; l/2 tsp. freshly ground pepper; freshly grated Parmesan cheese
Cook spaghetti in a medium pot according to package instructions. Melt butter in a small deep skillet. Add garlic and sauté for 3 minutes over low heat. Pour in cream and add 1 tbs. basil, thyme and pepper. Stir thoroughly. Simmer over medium-low heat, covered but vented, for 7 to 9 minutes, or until thickened. Stir occasionally. If sauce becomes too thick, add more cream to thin. Pour sauce over spaghetti and sprinkle with fresh basil. Serve immediately with Parmesan cheese. Servings: 2; Recipe from The Best 50 Garlic Recipes
CUCUMBER-YOGURT SOUP
1 medium cucumber, pared, seeded, and cut in large cubes (reserve 4 paper thin slices for garnish); 1/2 tbsp minced fresh chives; 1 tbsp minced fresh mint or 1 tsp dried mint, crushed; 1/2 tsp salt; 1/2 cup plain yogurt; 1/2 tsp fresh lemon juice; 1/2 cup dairy sour cream; 1/2 clove garlic, quartered; 1/2 tbsp sugar; Minced mint or mint leaves for garnish
In blender or food processor, place all ingredients except garnish and blend until pureed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint. Serves 3.
CUCUMBER MOONS SAUTÉED WITH FRESH DILL
1 cucumber; 1 1/2 tablespoons butter; 1 1/2 tablespoons minced shallots or chopped green onions; 1 tablespoon chopped fresh dill; salt and pepper
Peel cucumber with potato peeler and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice about 1/4to 1/3-inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the butter brown, but get it good and hot. Add the cucumbers and shallots and cook, tossing often, until cucumbers begin to get tender, about 4 minutes. Stir in dill plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1-2 minutes longer. Serve immediately. (Note: The cucumbers in this recipe could also be cut into “hoops”: use a long spoon to scoop the seeds out of a peeled cucumber, then slice it into rounds.) Recipe from MACSAC. Makes 2-3 servings.
CHILLED SUGAR SNAP PEA SOUP WITH FRESH MINT
1 large Vidalia onion, minced; 1 tablespoon butter; 2 tablespoons olive oil; 4 cups chicken or vegetable stock; 1 pound sugar snap peas, ends trimmed; 1/2 cup heavy cream; 2 tablespoons minced fresh mint leaves, plus small sprigs for garnish; salt and cracked pepper to taste; Crème fraiche, clotted cream, or sour cream for serving; Minced radishes for garnish
In a heavy stockpot over medium heat, sauté the onion in the butter and oil until translucent. Add the stock and bring to a rolling boil. Drop in the sugar snap peas and let boil for 1 minute. Remove from the heat and let cool slightly. Puree the soup and stir in the cream, mint, and salt and pepper. Allow the soup to cool to room temperature, and then chill in the refrigerator. Serve with a dollop of crème fraiche in the center of the bowl. Garnish with minced radish and mint sprigs. Recipe from The Café Pongo Cookbook
SESAME GARLIC SNAP PEA SALAD
1 lb. fresh sugar snap peas, 6 Tbls. toasted sesame oil, 2 tsp. seasoned rice vinegar, 1 tsp. Aleppo chili flakes, 1 clove of garlic, mashed, 1/2 tsp. salt, 2 tsp. sesame seeds
Put the snap peas in a medium bowl or a gallon size zip-top bag. In a small bowl, whisk together the sesame oil, rice vinegar, chili flakes, garlic, and salt. Taste and adjust seasoning if you’d like it a little saltier, etc. Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them. Keeps well in the fridge for a day. Serves about 4 as a side salad. Recipe from The Hungry Mouse website
SUGAR SNAP PEA SALAD
¾ cup buttermilk, 3 Tbsp. plain whole-milk Greek yogurt, 2 Tbsp. fresh lemon juice, 1 small garlic clove, finely grated
A large pinch of kosher salt, 8 oz. sugar snap peas, strings removed, thinly sliced, 2 Tbsp. extra-virgin olive oil, plus more
1 tsp. finely grated lemon zest, plus more, Flaky sea salt, freshly ground black pepper
Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper. Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest. Recipe from Bon Appetit
BARLEY SALAD WITH SUGAR SNAP PEAS & GREEN ROMESCO DRESSING
2 cups water, 1 cup quick-cooking barley, 8 ounces sugar snap peas, trimmed and sliced into matchsticks, ½ cup chopped fresh flat-leaf parsley, ¼ cup finely chopped red onion, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice
¾ teaspoon salt, ¼ teaspoon freshly ground pepper
Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine. Recipe from Eatingwell.com
MARINATED BEET AND SUMMER SQUASH SALAD
2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped
Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices, the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste. YIELD: ENOUGH TO SERVE 3
ROASTED SQUASH
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 11/4 tsp salt; 11/4 tsp freshly ground pepper; 11/4 cup thinly sliced garlic
Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced onion, oil, rosemary, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in extra rosemary and serve. Makes 4 servings, about 2/3 cup each. Adapted from Eating Well magazine.
CHEESE-SQUASH SCALLOP
4 c. yellow squash/ zucchini slices, 1/2″ thick; 1/2 c. chopped onion; 1 clove garlic, minced; 1/2 tbsps. Oil; 1/2 c. grated Swiss cheese 1/4 c. cracker crumbs; 1/4 c. chopped parsley; 2 eggs; 1/2 c. milk 1 tsp. salt; 1/8 tsp. pepper
Cook squash in boiling salted water until barely tender. Drain well. Meanwhile, cook onion and garlic in oil until onion is soft. Place half of onion mixture on bottom of greased 1-qt. casserole. Top with half of cheese, cracker crumbs and parsley. Add all the squash, then remaining onion, cheese, crumbs and parsley. Beat eggs, blend in milk, salt and pepper. Pour over squash. Place casserole in pan of hot water and bake in slow oven (325°) 50 to 55 minutes, or until set. Makes 4 servings.
RAW SUMMER SQAUSH SALAD
3 T fresh squeezed lemon juice (or a bit less), 4 T good quality extra virgin olive oil, zested skin from one whole lemon (or a bit less), 2-3 medium sized yellow or green summer squash (about 3-4 cups sliced squash), 4-6 oz. baby arugula leaves (3-4 handfuls), 1/2 cup sliced or chopped fresh herbs (basil, mint, or parsley would be my choice), 1/4 cup crumbled feta cheese
Zest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon, then add more juice as needed to make 3 T lemon juice. (I’m a big lemon fan, so if you’re not that crazy about lemon 2 T might be enough for you.) Add lemon juice to the zest, then whisk in the olive oil. Cut off the ends of squash, then wash and dry. Cut lengthwise, then use a mandoline or chef’s knife to cut into very thin slices. (I used the 1.5 mm blade on the mandoline.) Layer the sliced squash into a flat dish and pour over about 2/3 of the dressing and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes while you prep other ingredients. Wash baby arugula leaves and spin dry or dry with paper towels. (I pinch off the big stems, but this is optional unless you’re taking photos!) Wash herbs of your choice and spin dry or dry with paper towels, then either slice or coarsely chop herbs. Combine arugula and herbs in bowl large enough to hold all the salad. Add marinated squash slices, toss to combine, and taste to see if you want to add more dressing, salt, or fresh ground black pepper. (I added a bit more dressing.) Arrange salad on individual salad plates, sprinkle each with 1 T crumbled feta cheese, and serve. Recipe from kalynskitchen.com
JAPANESE CABBAGE PANCAKES
3 scallions, 4 C shredded green cabbage (from ½ small head), ¾ C all-purpose flour, ½ tsp. grated fresh ginger, 4 large eggs, lightly beaten, 2 T tamari, divided, 2T canola oil, ¼ C mayonnaise, 1 tsp. sriracha,
¼ C ketchup, 1 T Worcestershire sauce
Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Stir together ketchup, Worcestershire, and remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over pancake and sprinkle with sliced green scallion. Recipe from realsimple.com
ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC
CABBAGE AND PEAS
1 1/2 c fresh peas; 1 small head cabbage, chopped; Salt and pepper to taste; 2 tbsp butter
Cook peas in boiling salted water in saucepan until tender; drain. Cook cabbage in another saucepan in a small amount of water until tender crisp; drain. Combine vegetables; season with salt, pepper and butter.
CARAWAY-BUTTERED CABBAGE
¼ cup butter; 1 tsp caraway seeds, crushed; 1 tsp. salt; 2 tbsp water; 6 c. coarsely shredded cabbage
Melt butter in saucepan. Add remaining ingredients. Steam until cabbage is tender, about 10 minutes. Stir to combine. Makes 4 servings.
LEAF LETTUCE AND MANDARIN SALAD
1 bunch leaf lettuce, washed and torn into bite-size pieces; 2 cups thinly sliced celery; 2 tablespoons minced fresh parsley; 4 green onions, thinly sliced, including some greens; 2 11-ounce cans mandarin oranges, drained
Dressing: 2 tablespoons sugar; 2 tablespoons tarragon vinegar; 1/4 cup vegetable oil; 1/2 teaspoon salt; freshly ground pepper to taste; 1/4 teaspoon Tabasco pepper sauce
Garnish: 1/2 cup toasted slivered almonds
Combine lettuce, celery, parsley. Green onions and mandarin oranges in salad bowl. Combine dressing ingredients, mixing well. Toss salad with dressing just before serving. Sprinkle almonds over top.
Serves 8 to 10.
LAYERED SALAD
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard-boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienne or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/2 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.
CHARLEMAGNE SALAD WITH HOT BRIE DRESSING
Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings. Recipe from Matthew and Susan Smith, Blue Valley Gardens
CAESAR SALAD
3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced; 1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; Croutons
Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces. Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, shopping list 1/4 cup olive oil, shopping list 2 T balsamic vinegar, shopping list 1/4 tsp. dried minced onion, shopping list 1/4 tsp. garlic powder, shopping list 1/8 tsp. oregano ,shopping list 1/4 tsp. salt, shopping list 1/8 tsp. peppershopping list Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
SPANISH GARLIC SOUP
5T olive oil, divided, 4 cloves garlic, peeled and sliced, 1+1/2 tsp sweet paprika, divided, 4 C chicken broth, (homemade preferred), 1T minced garlic, 4 C stale French bread, in ¾ in. cubes, 6 eggs, 1 C diced ham, salt & pepper
Heat 1 T olive oil in pot over medium-low flame. Add sliced garlic and cook briefly, without browning. Stir in half the paprika, chicken broth, and 3 C water; cover and simmer 45 minutes. Season lightly with salt and pepper. Combine remaining olive oil and minced garlic in skillet; heat briefly over low flame. Add bread and cook, stirring often, until crisp, 10-15 minutes. Toss in remaining paprika. Heat oven to 450 degrees. Place 6 ovenproof bowls on a baking sheet. Pour a little simmering broth into each bowl. Break an egg into each bowl, then scatter ham over eggs. Fill bowls with the remaining broth. Bake until the eggs are set, 3-5 minutes. Scatter in “croutons”; serve immediately.
PICKLED GARLIC SCAPES
1/2 lb. garlic spaces (approximately 2-3 bunches), 1 tsp. dill seed, 1/2 tsp. whole black, peppercorns, 3/4 C. apple cider vinegar, 3/4 C. water, 1 T pickling salt
Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.