Garlic, also sometimes referred to as the “stinking rose,” is a staple in most cooking and adds a pungent aroma and flavor to any dish.
Garlic gets a lot of attention for such a small little bulb! To start we have to separate the cloves for planting in late October. Once planted it then sits there all winter long growing.
In early spring we start to see the greens poke up in the mulch, we then cover them to protect from bug pressure. As the Garlic grows taller we start harvesting Garlic scapes (flowering stems) to help promote growth.
Then, finally in July we pull all the garlic out, lay it in a dry, shaded area to cure for 2-3 weeks.
After its cured, we trim back the stalks and sort for size. Some is stored for eating and the rest for seed to start the process again!
Raw garlic tends to have a stronger flavor than cooked; and crushing, chopping, pressing or pureeing garlic releases more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole.
Garlic can be added to any dish, but our favorite way to use it at KCSA is to heat oil in a pan, add chopped garlic and let it lightly brown and add whatever greens you have on hand (chard, mustards, lacinato kale, collards, etc). Cook for 5-10 minutes. Season with a little salt and pepper. Great with eggs, or as a side dish to any meal!
RECIPES
Garlic Broth
2 heads of garlic
2 Tbsp. extra-virgin olive oil, plus more for drizzling
A handful of herbs (such as parsley, cilantro, and/or sage)
Kosher salt, freshly ground pepper
Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper. Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs). Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
Radishes with Garlic Scapes and Herbed Butter
Broccoli and Garlic-Ricotta Toasts with Hot Honey
