It’s been a long wet winter this year, so we are incredibly surprised to have a great crop of green garlic in the field.
Between September and March there were only 46 dry days in the East Neuk, it was thoroughly miserable. While most of us were huddling for warmth in the farm shop, there was one vegetable that took on the elements and won, garlic. We started growing garlic a few years ago. We sell lots and lots of garlic in the farm shop and after some research realise that it enjoyed sandy soil. Something we have in abundance here at Ardross. This year however, after all that rain, even the hardiest of vegetables have struggled.
Beautifully cared for by Steph, who kept them weed free all winter and spring, the garlic has thrived. As a result we now have new season garlic for sale in the shop. Green garlic has a milder, nuttier and sweeter taste than dried garlic. It’s sharp and fresher. The bulbs haven’t quite formed yet and so can be used just like spring onions or leeks. You use the whole plant from the top to the bottom and store it in the fridge until you need to use them.
New season garlic is sharp and sweet when eaten fresh. Add it to salads or snip the green leaves into potato salad. The entire stem of these, both green and white, can be chopped or diced and used raw in stir-fries as well as grilled, barbecued, fried or added to any dish on the hob. The Garlic Farms delicious guacamole recipe is quick and easy and adds a zing to bowl of chilli.
When cooked the taste becomes a little mellower and more delicate. The Garlic Farm use two of springs star vegetables, asparagus and green garlic to create a delicious side dish packed full of goodness
Roasted Asparagus & Green Garlic
Harvesting new season garlic means that our main crop of garlic isn’t far away. We will harvest and dry the bulbs to sell throughout the year. This means that this season is a short one. You won’t find these delicious green garlic bulbs in a supermarket. Make sure you get this lovely season vegetable while you can.
