Garlic (Fresh/Green and Cured)

About Me: Our farm sells fresh (also called green) garlic, garlic scapes, and cured garlic. Fresh garlic is merely garlic that is pulled early, has not been cured and is intended for immediate use. It has a milder flavour than cured garlic but is super delicious. Cured garlic is just garlic that has been grown to its full potential and has been dried for several weeks in the proper conditions. This means you can store it or continually use it for months over the fall and winter.

Garlic has been used for its medicinal properties for thousands of years. Currently, garlic is widely used for several conditions linked to the blood system and heart, including atherosclerosis (hardening of the arteries), high cholesterol, heart attack, coronary heart disease, and hypertension.

To store (cured): Like onions, garlic can be eaten fresh or dried. Dried, cured garlic appears in August and can be kept for several months in a dark, dry, well-ventilated place at a cool room temperature. Warm temperatures will encourage the cured garlic to sprout.

To store (green): Green garlic can be put in a cotton bag, or paper towel, and then placed inside a bag, or container inside your fridge crisper. They will keep for at least three weeks.

To Freeze: roast garlic in olive oil, then purée it, and press it into ice cube trays. Once frozen, pop the cubes out into a container and use when needed.

Recipes:

Pasta + Tomato Fennel Garlic Confit + Whipped Feta