|
GARLICWe grow garlic every year, although our harvests vary year-to-year. Ideally, we have garlic through the winter market.
As of January 2015, we are still selling garlic at both markets! The last few years, we have grown a variety called Red Russian. It has purplish outer skin, and the garlic is flavorful. In the spring and early summer, we harvest green garlic--immature garlic. It looks like a scallion, and you can use it much like a scallion, except it has a stronger, more garlicky flavor. In the early summer, we harvest the garlic scapes. These are the flower stalks of the garlic, and we pull them off to encourage better bulb growth. Scapes have a mild and tangy garlicky flavor, and can be used much like green garlic. Garlic is high in vitamins, has cardiovascular benefits, and can be used to fight infections. Green garlic, scapes, and fresh garlic can be kept in a plastic bag in your fridge for at least a week; dried garlic can be left out on the counter indefinitely. Season Green Garlic/Scapes - May - June Garlic - July - ? (Depends on harvest amount!) |
Garlic Recipes and Links
Garlic, An Overview - University of Maryland Medical Center
An Intense, Yet Effortless Garlic Pasta Sauce - ABC News
Garlic Scape and Sugar Snap Pea Pesto
1/3 cup garlic scapes (~2-3 garlic scapes), chopped
1 1/2 cup sugar snap peas, tops and strings removed and chopped
1/4 cup basil, chopped
1/3 cup parmesan cheese
1 tbsp lemon juice
1 tbsp lemon zest (optional)
1/2 cup toasted pine nuts or walnuts
1/2 cup olive oil
salt and pepper to taste
1. Combine all ingredients except for the olive oil, salt, and pepper into a food processor. Mix on medium until an almost paste forms.
2. Leave the proccessor running as you slowly incorporate the olive oil to emuslify the pesto.
3. Leave the pesto at room temperature for an hour to develop flavor and season to taste.
4. Serve and enjoy!
An Intense, Yet Effortless Garlic Pasta Sauce - ABC News
Garlic Scape and Sugar Snap Pea Pesto
1/3 cup garlic scapes (~2-3 garlic scapes), chopped
1 1/2 cup sugar snap peas, tops and strings removed and chopped
1/4 cup basil, chopped
1/3 cup parmesan cheese
1 tbsp lemon juice
1 tbsp lemon zest (optional)
1/2 cup toasted pine nuts or walnuts
1/2 cup olive oil
salt and pepper to taste
1. Combine all ingredients except for the olive oil, salt, and pepper into a food processor. Mix on medium until an almost paste forms.
2. Leave the proccessor running as you slowly incorporate the olive oil to emuslify the pesto.
3. Leave the pesto at room temperature for an hour to develop flavor and season to taste.
4. Serve and enjoy!
