I’ve finally cleaned up my garlic harvest from a few weeks ago. It’s been drying on my porch and I figured I needed to get to it; cutting off the roots and stalks, before it got away from me.
I admit that I love garlic. I’m pretty sure I’ve mentioned that before. I love just roasting whole cloves of it and then schmearing the softened cloves onto crusty French bread. <DIVINE>
Here’s my harvest this year:
Many moons ago, I learned from a farmer at a farmer’s market, that all I needed to do was to find big bulbs of garlic, separate the cloves and then plant them, pointed-end up, in October.
Come spring, they shoot their little green garlic sprouts through the earth. Come June, those same green tops start to yellow and fall over and that is when you dig them up, let them dry, and then enjoy them. (yeah, they grow whole new bulbs under there. Crazy, right?)
Throughout my garlic-growing years, I also learned to use the green tops as garlic chives. Then I learned I could eat the scapes – the small, twisting buds that occur as the garlic begins to go to seed. (toss in a hot pan with a bit of olive oil and salt and saute for a few minutes. You can thank me later.)
Then I realized that I didn’t really need to let the garlic dry – I could eat if FRESH! (yeah, go figure). They call that “green garlic” or “fresh garlic” nowadays. Pssht. I figured it out on my own. One day I needed garlic and all I had was my fresh stuff. <AND THE HEAVENS OPENED>
And then I learned that if I leave a few in my garden to go to seed, I wouldn’t have to replant it. Ever again.
Garlic. It’s a beautiful thing.
Plus it gets rid of all those nasty vampires that seem to be cropping up lately.