I’m growing garlic for the first time this year.
Back in October I tenderly shoved cloves into the ground and before long they started sprouting.
Originally I was going to write a post on garlic scapes, because although I’ve never actually eaten them before I’ve heard that they are one of those fleeting Spring treasures. I was all excited to chop off the scapes and make all kinds of tasty treats when I realized, thru a little research, that I might have planted softneck garlic, not the hardneck variety that produces a scape.
Here’s the type I planted, no hardneck. Or has it just been chopped off?
To add to my dismay, it appears that the shoots my garlic is putting off are a last resort at survival.
Help! Am I growing a softneck variety that is ready for harvest because it’s about to bolt or am I growing a hardneck, in which case I should let the scapes curl and then eat them up?
One thing I know for sure, I have greens galore!
Last night we were lucky enough to be invited over to a friend’s for dinner and I brought the salad. The base was finely chopped Red Russian kale massaged with toasted sesame oil and smoked sea salt. I also threw in some preserved lemons, thin slices of fresh red radish from the garden, chive blossoms, and a sprinkle of grated raw milk herb cheese from the farmer’s market.
It was an awesome combo and a big hit, I will definitely repeat and next time try to snap a photo!
I don’t have an answer to your question, but can’t wait to hear it when you figure it out! As soon as we find and move into the house we hope to stay at for awhile the first things I am planting are garlic and asparagus. I love garlic. There’s a local Italian joint that makes a garlic and mushroom pasta dish that is sooooo good. It’s kinda like you bathed in garlic for a couple days but completely worth it. I’ve been to a garlic festival once before! May I suggest NOT making garlic ice cream with your garlic???
Turns out you can go wrong with ice cream, eh?
Looks good! WHat type of sesame Oil
Hi Jenn,
I use an expeller-pressed, organic toasted sesame oil and it’s so good! It can seem a bit pricey but it lasts a long time. I keep mine in the fridge to avoid oxidation of the oil. Nope, I don’t roast the salt, I get it from the bulk salt bins at Whole Foods. Have you tried either of these things? They both add a TON of flavor!
Thanks for reading!
Faith
Do you Use? And do you roast your own sea salt?
Bob said you do have hardnecks and the following article has some great recipes for the scapes. But none for garlic ice cream…
http://www.nytimes.com/2008/06/18/dining/18appe.html?emc=eta1
Thanks to you and Bob!