Our garlic is growing great this year. It loves all the moisture and cool days and so far the bulbs have been sizing up quicker than last year. The bulbs have been dividing into cloves with many already having 6-8 cloves per bulb. Soon enough, we will be digging it all up to hang and dry. Until then we will contine to sell the fresh green garlic. The green garlic is nice to use because you don’t have to peel off the skin. You can dice up the entire bulb, and even up the green stalk to the first leaf. This means no sticky & stinky fingers from peeling the garlic. This green garlic can be used in any dish you would typically use garlic in. Personally I think it is fabulous on new potatoes, pasta, and eggs.
Scapes, what’s that you say? The garlic scape comes from the center of the garlic and is the flower stalk. We pull the scapes in June to direct the plants energy into producing a large bulb rather than producing a flower. We pull the scapes once they have made a loop or too.
Another reason we pull the scapes is because they are a gourmet delight!! Scapes can be used in all different ways. They can be steamed and served whole great with asparagus and butter. They are great diced in stir fry on potatoes or eggs, or pickled and added to Cesar’s. My personal favourite is garlic scape pesto. Pick up some garlic scapes at a farmer’s market and give them a try. There are endless possibilities and they have a wonderful delicate garlic flavour and only available for a short season.