Vampire-proof yourself with the best garlic pesto you’ll ever eat…
We grow, eat and write about garlic a lot here at Tyrant Farms. We LOVE the heirloom hard-necked varieties and have been “naturalizing” patches all over our land for the past two years.
We wrote about how to grow & eat organic heirloom garlic in the Spring 2013 edition of Edible Upcountry magazine. Click here if you’d like to read the full article via the online version of Edible Upcountry and then enter your email address when prompted.
Green garlic and garlic scapes?
Everybody pretty well knows a few good recipes to make with garlic cloves, but “garlic scapes” (the immature garlic flower shoots) and young “green garlic” (picked before the garlic bulbs have matured) are often unknown delicacies that can be used in a wide variety of cuisines and dishes to infuse some seriously good flavors that the common white soft-necked varieties simply can’t compete with. Each spring and summer, we single-handedly keep the vampires out of Greenville County due to the sheer abundance of garlic we eat, whether that’s garlic cloves, garlic scapes or fresh green garlic.
If you have access to your own young green garlic plants or know of a nearby place to get it (organic grocery store, gardening friend or farmer’s market), here’s one of our favorite, easy-to-make green garlic recipes that we recently posted on Snap Guide:
What’s your favorite garlic meal or recipe?
Let us know what your favorite meal to make with garlic is in the comments section below. Also, please consider growing your own heirloom garlic varieties to help preserve these wonderful “antique” plants whose unique flavors should be cherished as much by our generation as they were by our ancestors (*our favorite source to buy garlic for planting is Peaceful Valley).
Aaron & Susan