Garlic is a staple in many kitchens. It is an ingredient in a lot of the recipes listed on our website. We grow a hard-neck variety. They have larger cloves, and I like them because there is less peeling to do. If you really like garlic, add the number of cloves called for in a recipe otherwise you might want to use slightly less since these cloves are bigger than other varieties. We harvest garlic in July and let it cure for several weeks to prolong its storage.
Garlic scapes are not as familiar. They are harvested in June and eaten fresh. The scape is the flower stalk the garlic plant sends up. Harvested when still young and tender, it is a great way to add garlic flavor to your favorite dishes before the garlic bulbs are ready. By removing this scape, the plant is encouraged to put its energy into making large bulbs instead of a flower stalk.
Garlic should be stored in a dark, cool, dry place and will last for several months. If kept too warm they start to sprout. To freeze - mince or press and blend with olive oil.
Garlic scapes should be stored in the refrigerator in a plastic bag and will last several weeks.
- Garlic can be used to season many dishes. The longer you cook it the more mellow the flavor.
- When sauteing garlic, be careful not to cook too long or at too high a heat. It will burn and have an unpleasant taste.
- Add to soups, stir-fries and sauces.
- Roast whole heads in the oven. Top the heads to expose the cloves then brush with olive oil and bake at 350 for 1 hour. The garlic will be smooth and creamy and can be used as a spread on bread.
- Garlic scapes can be used in place of garlic in any recipe. Just dice them up.