garlic
What is it?
We grow a type of softneck garlic called Early California. Garlic grows underground in the form of a bulb. In the spring and early summer, the white and light green parts of the stalk are also edible and mildly garlic flavored. This is called green garlic. Look for the thickest stalks, grip them firmly low down near the soil level, and pull straight up.
Garlic has been used for thousands of years to both treat and prevent illness. It can boost immunity, improve cardiovascular health, and has been shown to reduce blood pressure and lower “bad” cholesterol.
How do I clean and store it?
Wash the whole stalk and gently remove all dirt. Trim off the tough dark green leaves and discard or save for stock. Trim off the roots. Store stalks in the fridge in a reusable silicone bag or container with the lid slightly askew. To use, dice the entire stalk; near the bottom, where the cloves are forming, the flavor will be stronger.
How do I cook it?
You can use green garlic anywhere you would use regular mature garlic cloves. Green garlic is a seasonal delicacy and benefits from very little fussing over.
Meg’s way: melt a pat of butter in a nonstick skillet and sauté a couple tablespoons of green garlic until softened. Whip up a couple of eggs with salt and pepper, add them to the pan, and scramble until juuuust set.
“Oh no, we picked forty seven green garlics”:
Do not wash or cut them; simply lay them out to cure in a dry, well ventilated place like a covered porch or in the garage with a fan on them for 2-4 weeks, until the leaves have tightened into the paper around the cloves. At that point you can remove the tops or braid them, if you’re feeling crafty!