Green Garlic, This Week in CSA!
Green garlic (also called spring garlic) is an early summer favorite on the farm! We are excited to announce it’s arrival to your CSA farm share this week! The garlic we have now is a direct result of last years garlic crop failure. Here is how the story of Green Garlic on the farm unfolds….
We planted last year’s garlic crop in Spring, hoping for summer harvest. However, summer came early and with such a hot bang last year, that it got so hot so fast, we ended up losing the entire crop. Thousands of hours were spent digging up the seed from that failed crop loss, to try and salvage what was lost so we could try again this year, and what’s in your CSA this week is the fruit of that labor!
After pulling it from the soil, we rested that seed at 39 degrees for 3 months, then took it out to break dormancy. In November, we replanted it into the same field and this time around, it produced a bountiful harvest! Five season’s of labor and love went into producing the deliciousness we get to enjoy this week!
Before you dig in, remember to give thanks and enjoy!
Green Garlic adds a delicate garlicky flavor to spring and early summer dishes. Green garlic is the young version of the plants that will eventually produce the heads of garlic found at the store. This flavorful veggie can be used anytime regular garlic is used.
The immature garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks.
Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups.
The light garlicky flavor enhances dishes without overpowering. One stalk and bulb of spring garlic is equivalent to a small onion, or a leek and one clove of mature garlic.
Green garlic has a milder, fresher, and sweeter taste than regular hardnecked garlic. The whole plant can be eaten, and it has a spicier, more intense bite than scallions, but can be used in much the same way.
Freshly harvested Green Garlic pulled directly from the field to your table! Making the most of regenerative farming’s nutrient rich soil by distributing directly to you, from farm to table with little time between! CSA members share in the best of the farm’s harvest and get to experience the way food’s supposed to be as if it had come from your own backyard! Full flavor and nutrients, and all the wonderful health benefits that freshly harvested food delivers!
Cooking with Green Garlic
I used it as both a rub for roasting lamb as well as a pesto, and it was delicious and had such a vivid color that reminded me of spring!
Green garlic is also great in stir-fries or salads, and since it’s here for such a short season, it’s worth seeking out. Don’t wait as long as I did to discover this tasty sign of spring that’s easy to incorporate into everyday cooking!
Links to Recipe Ideas & Inspiration:
NY Times Chef Inspired Recipes
Thank you for supporting small farms!