The 2012 Garlic Season is on its way!

This Memorial Day weekend our website shopping cart will “Go Live” for 2012 Seed Garlic sales – another season launches!

The weather here in Southern Oregon is still very Spring-like, not appearing to head to Summer any time soon, but the garlic doesn’t seem to mind. It’s sizing up nicely, starting to divide into cloves and fatten up. We’re anticipating harvest starting just after the 4th of July.

We’ve been pulling green garlic from accidental double-plants in the Inchelium Red, but they’ve reached the point of “cloving”, so we’re starting green garlic harvests from the Winter-planted varieties. They’re a bit behind in their progress so we can get a couple more weeks of green garlic sales from them. A few years ago we planted some extra cloves in the Winter and discovered we could extend our season for green garlic this way. We’re always keen to find ways to extend our fresh produce harvests!

We’ve also begun harvesting scapes for market sales. I refer to the scape and green garlic time as “lazy garlic season” since they can be chopped and enjoyed with no peeling. And the flavor is so rich and fresh after the last of the storage garlic is gone.

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One Response to The 2012 Garlic Season is on its way!

  1. So Many Scapes, So Little Time…
    Another creative way to use scapes is fermentation. Substitute them for garlic in Kimchi, or create a kraut especially for the scapes. That way you can enjoy them beyond the small window that they are on. We made a great kraut last year with Whistling Ducks Asian scapes. Here is a garlic lovers recipe!

    Scape Kraut
    1 -2 heads green cabbage, thinly sliced
    1/2 lb scapes, sliced
    1 -2 teaspoon salt
    1 teaspoon ground coriander
    1 small fresh turmeric root, finely grated
    1 C grated carrots
    1 teaspoon red chili flakes

    Place the shredded cabbage in a large bowl, sprinkling in the salt as you go. Add the rest of the ingredients. Massage them together until you feel the juices releasing. This is your brine. Work at it until you have a puddle at the bottom of your bowl. Taste it, if it is not salty enough you can add a bit more, you want it pleasantly salty, like a salad, not briny. At this point press into a jar making sure all air leaves as you go. Your brine will increase. When you reach the top place a piece of plastic wrap on top of the vegetables and allow the brine to be above it. Weight all this down with a smaller jar filled with water. Put this on your counter and allow to ferment for 9 days. Always make sure all the veggies stay under the brine. If it is pleasingly sour, refrigerate, and Enjoy!

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