Why the green garlic?
Urban legend tells us that garlic will cause vampires to flee.
However, in my opinion a few bites of garlic exhaled into ones face will only make you take a few steps back, similar to the reaction to Amba and Hilbe (fenugreek). Neither of these two has yet ascended to the level of an urban legend, and they are certainly not hung as a braided garland over the doorways of houses as a preventive measure against vampires as garlic has. So, in my opinion, garlic does not deserve its reputation. Moreover, there were also those who welcomed the garlic, with its smell and its sharpness, especially when the plague epidemics raged and there were no manufactured antibiotic to be had.
Sharp, but less so
Organic green garlic is one of those wonderful short-seasoned crops that brings with it a wonderful breeze into the kitchen - fresh, green and spicy - and inspires you to prepare something aromatic and delicious. Organic green garlic is simply garlic that is harvested before it reaches its full maturity. It therefore holds fresher and more delicate flavors within it, more than its mature, dry brother, without giving up the wonderful and well known nutritional values of garlic (which, of course, exist in all organic vegetables). A handful of green garlic cloves is a wonderful addition to each dish – be it fresh, cooked, baked or fried (there are some interesting ideas for recipes below).
How to choose organic green garlic?
Delicateness and softness are the key words in selecting a good green garlic - fresh garlic will sometimes have purple-ish tones around the clove area, a delicate smell (and not as strong and explosive as the dry garlic), and if it comes along with its leaves - these should, of course, look fresh and erect, not wilted and droopy.
Proper storage of organic garlic
It is best to store all the organic fruits and vegetables according to the conditions that will allow them to remain at their best over time. (Add here our link) You can store the green garlic in the refrigerator - but it is recommended to do so only for a short period of time and to be quick to use it, as it will begin to lose its vitality within about a week. Like other organic vegetables with long leaves, the leaves tend to "suck" the fluids and the strength from the garlic head beginning the moment the garlic leaves the earth. Therefore, if you want to extend its vital time, it is better to separate the leaves from the head. It is also possible to dry the garlic (in open air that is not very moist) and then it will be good for use for an entire season, but then we will have lost some of the advantages of fresh green garlic...
In addition to the "obvious" use of the green garlic head as a healthy and not particularly sharp addition to salads (also the green leaves are recommended to use for this purpose. I would say that this is obligatory), patties or soups, it can also be combined in dishes for the more advanced cooks: Green garlic, chili and lemon sauce - is great with fish or chicken dishes (adding a little lemon grass and coconut milk will give an eastern twist to the dish). Expert cooks who enjoy serving an impressive dish can grind a few cloves, whisk together with the white of an egg (add it slowly and carefully) and get an impressive aromatic cream that will complement any gourmet dish. And if you do not feel like messing with it too much, you can just bake it in low heat until the cloves soften, and spread it on slices of toast and enjoy every bite.
That no evil will come near your doors and that the good things you need will be at your doorways always.
Maggie and the garden staff
Organic vegetable baskets are expected to include (draft only):
In the large organic vegetable baskets, also:
Organic fruit baskets:
In the large organic fruit baskets, also: