Green Grows the Garlic-o….I’ve had that tune in my head all day – but after some googling it’s ‘green grow the rushes-o’. Never mind that, green garlic has been on my mind all week!
I planted my own garlic cloves back in July (albeit later than the shortest day) and they have been coming on strong, despite the weeds and endless Waikato winter rain.
A delight to now live rurally is to be amongst growers and learn a thing or two. My heart and mind is open to embrace it, after all this is a girl that spent years of her childhood with no electricity, fishing for her dinner and eating ‘home grown’. It’s in my DNA and the desire to eat from the land, not a plastic bag, is never far from the surface.
Cambridge Farmers’ Market
Held each Saturday morning and crammed with inspiration, my local farmers’ market is an enjoyable weekend destination. I got chatting to Richard Cato, a Waipa garlic grower who is a long time stallholder. He has 3/4 hectares of garlic and knows a thing or two, naturally.
Garlic that we know and love, doesn’t just come in dried papery bulbs. At this time of year however, check out GREEN GARLIC. If you find these at your local market, buy, try. There is a celebratory time of the garlic growing season (namely now) where we can enjoy green garlic.
What is Green Garlic?
This is young garlic that is early in its prime. Think of it as baby garlic – small by nature but punchy by taste.
Green garlic isn’t a variant or a special way of growing, it is simply young garlic that is harvested when the bulb is not fully formed. It is slightly bigger than a mature spring onion and when you cut through the small green bulb you may see defined cloves but they aren’t dried or divided by skin (as their more mature counterparts). The bulbs may be tinged with pink.
If you are growing garlic and dare to pull some up earlier than anticipated, be tempted – but only what you can eat. They are delicious. Like all things that have a short appreciation period, embrace them!
Using Green Garlic
They ‘behave’ if that is the correct term, like regular garlic, albeit not as strong. Regular garlic is dried for several weeks and during this curing time their potency locked in. Seemingly innocent when first cut, after 30 minutes green garlic left to temper on the chopping board can appear to be as deliciously punchy as their fully grown relatives. Yum!
Treat as regular garlic (sauteed etc) or enjoy it as I have, raw. Check out my Green Garlic dressing – delicious on any garden greens! Just throw everything into a lidded jar and shake vigorously.
Just last night I made a delicious Green Bean Dip too where the green garlic addition was divine!
So, pick you own or pick some up at your local farmers’ market — enjoy this small window of opportunity and get experimenting in the kitchen. What are Garlic Scapes? Well, that’s another must read story too!
Green Garlic Vinaigrette
Ingredients
- 1 green garlic bulb, finely chopped
- 1/4 cup olive oil
- 2 Tbsp rice wine vinegar
- 1 Tbsp honey
- 2 tsp lime juice
- 1/4 tsp salt
- freshly cracked black pepper
Method
- Combine all and shake vigorously.
- In an airtight jar allow to steep for several hours, then drizzle on your favourite salad.
- Store on the bench (not the fridge, as the oil will solidify).
