New Oxley Recipes - Bon Appetit!

Garlic Scape Recipes

Just when you think you can’t wait any longer for the seasons garlic harvest, miraculously garlic scapes appear. A scape is the seed stalk that grows upward then gently curves down and around to form a circle, an eloquent design created by Mother Nature.


The scapes have a mild garlic flavour, complementary to any dish that would be enhanced by garlic. Scapes can be stored for a couple of weeks in the refrigerator. Scapes tend to get tough or lose their mild garlic flavour when overcooked so handle gently.


Discover more about cooking with these delicious garlic greens below. 

Uses for Garlic Scapes


Grilled Scapes – toss with a little olive oil, salt, and pepper and grill over direct heat for about two minutes. Flip once halfway through and finish with an extra sprinkle of flaky salt, and even a dash of lemon juice and zest. They will be charred in spots, tender and their flavour enhanced.


Scape Compound Butter – puree scapes and add to softened  butter with a dash of lemon and fresh thyme – great for garlic toast, grilled steaks and vegetables – almost any savory dish…


Cut scapes into 2” pieces and sauté a few minutes in olive oil or butter adding salt and pepper to taste.


Add to your favourite stir-fry.


Chop into small bite-size pieces and add to a salad.


Steam and add a bit of lemon juice and serve as a side dish.


Slice and sprinkle garlic scapes over pasta.


Add to most any sauce, guacamole, fresh salsa or bruschetta.


Chop, add to cream cheese or butter for a great tasting spread for sandwiches, bagels or crackers.


Place whole pieces on lightly oiled pan, salt, cover and roast at 425F for 30 to 45 minutes until scapes start to turn lightbrown, a new twist on a roasted vegetable.


Sauté garlic scapes in butter and olive oil for approximately 5 minutes, add to mashed potatoes. Season to taste. Garnish with fresh herbs if available.


Scapes are perfect for pickles and relishes!


Can be frozen for use later.


Dehydrate and chop for garlic scape powder.

Jeannette's Summer Sunshine Recipe

30 minutes

4 cups rough chopped scapes

1 cup olive oil

Puree.  Pack into 4 oz. jars.


Defrost and enjoy a taste of summer all winter long in sauces, soups, dips and much more – great replacement when you don’t have fresh Canadian garlic.

Nichols Family Dill Pickles

1 hour

Nichols Family Dill Pickles

1 lb of cucumbers to one quart jar

dill weed for top and bottom

2 tbsp salt/jar

clove of garlic or chopped garlic scape

1/2 tsp cayenne pepper flakes

3/4 cup boiling water

1/4 cup hot vinegar


Seal and resist opening for two weeks. Always good - rave reviews!

Garlic Scape Pesto

1 hour

1 c hard cheese – freshly grated Parmesan, Romano, Asiago or your own favourite

1 tbsp fresh lemon or lime juice

1 c scapes, cut into pieces 2” to 3”

½ c olive oil


Puree scapes with olive oil. Add cheese and juice. Salt to taste. Serve over pasta, or spread on a pita and toast in the oven for a garlicy "Pizza Verde."

Chicken with Scapes and Capers

1 hour

2 whole, pastured poultry chicken breasts, halved or naturally raised pork tenderloin

prepared mustard to coat meat

2 tbsp unsalted butter

2 tbsp olive oil

4 tbsp dry white wine for the chicken (a glass for the cook!)

4 chopped scapes – more or less – let your palate guide you

1 tbsp drained capers

Salt & pepper to taste


Slightly flatten meat, whole or cut into portion sizes. Coat with prepared mustard – gives nice brown finish to meat. In heavy skillet, melt 1 tbsp butter and the oil over medium heat. Sauté meat until cooked through. Transfer pastured poultry or naturally raised pork tenderloin to platter and keep warm. Pour off fat from skillet, add remaining butter, wine, lemon juice, scapes, and bring mixture to a boil and reduce. Stir in capers. Season to taste. Pour sauce over chicken – a simple but elegant meal made with the finest of local ingredients.

Tomatoes & oregano make it Italian 

Wine & tarragon make it French 

Sour Cream makes it Russian 

Lemon & cinnamon make it Greek

Soya sauce makes it Chinese

Garlic makes it good!!


Alice May Brock, Author

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Garlic Recipes

Then harvest time finally comes - after months of weeding, and tending, and hoping and praying that the creek won't flood out the crop this year. 


Once the garlic is pulled, cured and the greens topped, it's show time. What could be better than the aromatic, creamy goodness that comes from roasting a head of the good stuff and just smearing it all over fresh bread? Heaven! 


There are, of course, a million other ways to use New Oxley Garlic. You can find a few of our favourite recipes below. Feel free to email us with some of your own culinary adventures with Garlic! 

New Oxley Garlic Feta Spread

1 hour

Mince one clove garlic

Combine with 200 gms. crumbled feta cheese

Bind with 1/4 c. mayo or more until creamy

Season with ground pepper

Yummy with crackers or crudités.

I’ve never served this when it didn’t receive rave reviews!!

New Oxley Garlic Tapenade

30 minutes

½ c. black olives

½ c. green olives

1 tbsp. capers (optional)

2 cloves garlic

2 tbsps. olive oil

1 tsp. lemon juice

¼ tsp. black pepper, or to taste


Use food processor, do not process too fine, tapenade should not be smooth. 


In the alternative mince olives and garlic and combine with other ingredients.


Serve with crackers, flatbread, baguette or slices of toasted artisan bread.


Bon Appetit!!

Tzatziki Sauce

30 minutes

3 cups of Greek yogurt

2 cucumbers, seeded and shredded

1 lemon, juiced

1 Tbsp. olive oil

1 Tbsp. chopped fresh dill

3 cloves garlic, minced salt, to taste


Begin by slicing your cucumbers in half and removing the seeds from them, no need to remove seeds from English cucumber. Once shredded, slightly salt your cucumbers and leave them in a bowl for about 30 minutes to draw out the water. After the half hour has passed, drain the water from your bowl and blot your cucumbers with an absorbent towel.


Whisk all the ingredients together by hand, or use a blender or food processor if you prefer.


Let refrigerate for at least 2 hours. DO NOT SKIP THIS STEP. Allow the flavors to blend fully.


Enjoy your tzatziki sauce!


New Oxley Pickled Garlic

2 hours

Toss this pickled garlic into Italian spaghetti sauce, serve it in sandwiches, use as an antipasto or as a garnish for salads. This is a tasty way to add the goodness of garlic to your diet.

Makes about 5 x 250 ml jars.

12 large heads garlic, about 1 3/4 lb (838 g)

2 -1/2 (625 ml) cups white vinegar

1 cup (250 ml) dry white wine

1 tbsp (15 ml) pickling salt

1 tbsp (15 ml) granulated sugar

1 tbsp (15 ml) dried oregano

5 dried whole chili peppers, optional


Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.

In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar, and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute.

Pack garlic and 1 dried whole chili pepper, if using, into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot liquid to cover garlic to within 1/2 inch (1 cm) of top of jar (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Place filled jar to rack in canner.


When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*


When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.


After cooling check jar seals. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

SF Rhubarb Chutney

2 hours

1 tsp. cloves

1 – 2” (5 cm.) piece fresh ginger cut into slivers


Tie cloves and ginger securely in cheesecloth.


In a large Dutch oven or roast pan, combine the following.


6 cups/approx. eight fair sized stalks of diced rhubarb

3 cups/three diced apples – I use green cooking apples

1-1/2 c. chopped onion

1 or 2 cloves garlic crushed

4 cups brown sugar

1 cup raisins or chopped dates

1 tsp. salt

1 tsp. cinnamon

1-1/2 c. white vinegar


Add bag of spices.


Bring to a boil and simmer uncovered for 1-1/2 hours – mixture should be thick.  Same can be accomplished in oven.  The fragrance is heavenly.  Stir occasionally to prevent sticking. 


Remove spice bag. Ladle chutney into sterilized pint jars.  It says to process for 10 minutes, I never have – the hot chutney goes into hot jars and it seals with hot lids. I store in my cold room and have never had a problem.


Makes about 4 pints.


Great with pork or cold meat sandwiches, curries etc., my son uses it with almost everything.

The Best Roasted Vegetables Ever

1 hour

Serves 6 as a side dish


1 medium onion
1 medium or 2 small carrots
1 zucchini
1 eggplant
2 small potatoes
5 small tomatoes
1 red or yellow pepper
2 cloves of garlic (or more to suit taste, cut in half)
Salt and pepper to taste
Dried herbs (sage, thyme, rosemary, wild fennel are all good choices - either individually or combined in some form)
4 to 5 tablespoons of olive oil, plus more to taste


Preheat the oven to 375 F (180 C). Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch). Pile the vegetables into a baking dish so that the vegetables lie a few inches thick. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently - you don't want to destroy the tomatoes before the dish goes into the oven. Now check the vegetables to make sure they are well-coated and glistening with oil. If need be, add more oil.


Put the dish in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top. Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.

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Box 3226, Claresholm, Alberta, T0L 0T0

Phone: 1 403 625 5270

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