garlic green (scape?) is similar to leeks. I do cut leeks sometimes and they will grow back. Thast how they harvest flat chives too. Flat chives last for years. I have not done actually trimming or cutting galic greens, but I would think that if you do that, the plant will not be able to grow a big bulb, as it is constantly trying to recooperate. I will experiment with a few this year.

Good to see you posting again, Frdnicholas. I'm over on the Rocky Mountain Gardening forum quite a bit but I'm waaaay north of Albuqueque with much lower elevation. So, it probably isn't as hot nor is the sunlight as intense. (Our growing season is probably very similar in length.) I'm not sure what you are thinking of with the garlic. It is usually planted in the Fall and harvested in late Summer. Would you be planting potatoes amongst an established planting of garlic? Certainly, after potatoes are harvested, one could plant garlic. I know that the conventional wisdom is that garlic stunts the growth of peas and beans and is beneficial in repeling aphids . . . I would think that the harvest time should be very good since both vegetables would be coming out of the ground in mid to late Summer. That way, you could free up ground for things like greens planted in September. I can see a little below ground competition, however. So it isn't as tho' you could take too much advantage of space requirements. There are varying recommendations on fertilizers but, of course, it would depend on what is already in the soil. Onions benefit from quite a lot of nitrogen and that isn't quite true with potatoes but the extension folks aren't pushing the N for garlic as much. One source suggests higher levels of phosphorus for garlic and another source suggests higher levels for potatoes.(?) Both benefit from adequate potassium. And, calcium would be of help if there are problems with available soil moisture. Potatoes are going to prefer a fairly acidic soil but to a limited extent, that would also be okay with the garlic. With regards to problems with heat in the potatoes: Heat stress during the start of potato tuber development can really decrease production. An early developing variety may be essential for a high heat location. You'd obviously need to avoid increasing the stress on the plants by not having adequate soil moisture. Mulching could help both with moisture retention and keeping the soil cool. A pine needle mulch may help lower pH. Quick maturing, red-skinned potatoes are often the choice for the southern growers and they may be the best for you. Steve

The green/blue color tinge change is usually only temporary. Its attributed to some enzymes within the cloves, especially if they have been freshly dug and dried a week or two. Most garlic cloves would have that normal creamish color inside, and maybe even a purple paper skin. With colors like these within a clove is when acids in vinegar and heat of processing come into play. Ever drop iodine on a potato? It turns blue. I wonder what happens when you do the same with a true blue potato? Does it turn white? Hmmm food for thought. As to vinegar strength. I usually do ALL my vinegar based pickles with full strength 5% acidity distilled white vinegar. Even for that, more sweet and spicy B&B, sweet mixed, and a few other pickles that benefit from using some cider vinegar to be a bit more 'mello', may see a bit of water added. My pickled pepproncini are full strength vinegar too. With a full quart of pickled garlic, and full strength vinegar, you have a safer canning combination for that larger quart size mass. Was at a web site (canning pantry) where they offer many more Mrs. Wages pickle mixes. Apparently they realized that Ball as 'droppped the ball', when it comes to a bigger variety of mix flavors. There is one for making 'dilly' beans, pickled beets, and and also one for pickling all kinds of garden veggies. Additionally choices for refrigerater pickles, where you do no heat processing at all. Also found that, yes, Ball appears to have sugar in their dill pickle mixes (even as the first ingredient), hardly a true dill pickle. Polish dills use a few peppercorns in that style (Grandma did too).

I'm so sorry, Terri - I seem to be forgetting everything lately - I knew you asked for them in the other thread...:-( I hope these help! We don't start picking up from the CSA until this Friday - I can't wait to see what we get. Garlic Scapes Spinach & Garlic Scape Frittata 3 tbs. Olive oil 10 eggs 1 cup finely chopped raw spinach (1/2 LB) cup grated Parmesan cheese 1 Tbs. chopped parsley or basil ½ cup finely chopped Garlic Scapes or Garlic Greens Salt Pepper Preheat oven to 350* In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat.(about 5 mins).Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins. or until top is set. Loosen bottom with spatula and cut into wedges and serve. Chicken With Garlic Scapes 2 whole skinless boneless chicken breasts, halved 4 Tbs. Unsalted butter 2 Tbs. vegetable oil 4 Tbs. dry white wine 2 Tbs. lemon juice 4 chopped garlic scapes Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon sauce over chicken. Serves 4. Spinach & Garlic Scape Pesto 1 Pkg. [10 0z.] frozen chopped spinach, thawed, well drained or 3 cups packed fresh spinach leaves 1/2 cup parsley leaves 2/3 cup grated parmesan cheese 1/2 cup walnuts 8 chopped garlic scapes 2 Tbs. basil 1 cup extra virgin olive oil Process until smooth. While motor is running drizzle in oil. Makes 2 cups. Garlic Scape Dressing or Dip 1 cup mayonnaise 1 cup sour cream 4Â5 garlic scapes finely chopped 1½ Tbs. dried dill 2 Tbs. cider or red wine vinegar Milk to thin Mix all ingredients, thin to desired consistency. Use on salad or vegetable dip. Garlic Scape Tortilla 11/2 cups chopped garlic scapes ½ cup chopped scallions ¼ cup hot water Salt & Pepper 4 large eggs 2 Tbs. extra virgin olive oil Place garlic and scallions in a 10-inch skillet with 1-tsp. oil, ¼ cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes]. Mashed Potatoes with Garlic Scapes 2 1/2 lb. russet potatoes, peeled and cut into 1" pieces. 1/2 stick butter 2 Tbs., olive oil 1/4 cup finely chopped scapes 1/4 cup hot milk (or more) Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and sauté about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper . Stir-Fried Beef with Garlic Scapes For beef Combine using 2 Tbs. oil. * 1½ lb. boneless sirloin cut ¼ slice 1/3 cup soy sauce 2 Tbs. lemon juice 2 garlic scapes chopped 1 whole scallion chopped 1 Tbs. fresh ginger chopped or 1/8 tsp. dried 1 Tbs. fresh thyme chopped or 1/8 tsp. dried ¼ cup water, 5 Tbs. veg. oil* 4 garlic scapes chopped 1 lb. broccoli cut into flowerets Marinate beef for 30 minutes. Heat a wok or skillet over high heat. Add remaining 3-Tbs. oil. Stir fry beef in batches for 1 minute. Transfer to plate. Stir fry scapes, add broccoli and stir fry for 1 minute. Add water and steam covered for 2 minutes. Combine 1½-Tbs. cornstarch with 4-Tbs. water. Add to marinade. Stir marinade slowly into wok. Add beef and stir until sauce thickens. Serve with rice. Serves 4 generously. Roasted Garlic Scapes Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425°F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier. I think this may be about my favorite dish. GRILLED GARLIC SCAPES 1 LB garlic scapes olive oil salt pepper Cut scapes into pieces about 2 inches long& place onto a large sheet of foil wrap. 2. Sprinkle liberally with olive oil; season to taste with salt& pepper. 3. Bundle up the foil& grill for about 10 minutes or until soft& golden Other ideas: Steam and serve in dishes instead of asparagus. Add to quiche or omelets. Stir fry with vegetables. Add raw to salads. Add to mayonnaise to add zip to sandwiches