Garlic

Store fresh green garlic in the refrigerator for a week or more. Cured garlic will keep at room temperature for weeks, or even months.

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green garlic -- which is the young bulb, harvested early -- is milder and sweeter than cured garlic. You can use the tender greens, as well as the white stalk, as you would “green onions,” or scallions. Use green garlic to make a salad dressing or have it in a rice bowl with spinach. Try it in a frittata, pasta, soup, or on toast.

 

We grow several varieties of cured garlic. Incorporate garlic into every meal -- pounding it with fresh herbs for pestos, adding it to salad dressings, roasted vegetables or soups. If you’re feeling under the weather, eat a little raw garlic or try making fire cider to have on hand throughout the winter (recipe below).