I love fresh garlic! It’s so fun to braid it and have garlic all winter long. In Southern Utah, I plant garlic in October. I purchase hardneck garlic from Red Acre Farm CSA.
Plant the garlic 4-6 inches apart and 6 inches deep. I also cover the bed with a few inches of leaves for mulch. Don’t water until Springtime, (except if it’s a really dry winter then I will water once in a while) the garlic will start to sprout in early Spring. Its very hardy so don’t worry about the freezing temperatures. Harvest the garlic after the garlic scapes have sprouted, (green stalks extend from the base of hardneck garlic plants, resembling oversize chives or scallions). Pick the garlic scapes “before they bloom” and use them just like you would garlic. Garlic Pesto is so good (see recipe below).
I harvested my garlic in July.
Garlic Scape Pesto
Ingredients:
1 1/2 cups chopped garlic scapes
1/2 cup chopped kale
1/2 cup grated cheese, parmesan
1/2 cup toasted, walnuts or almonds or sunflower seeds or pepitas
Juice of half a lemon
1/2- 3/4 of a cup olive oil, safflower oil, or avocado oil
Pinch of salt
Pinch of pepper
Pinch red pepper flakes
In a food processor, add garlic scapes, kale, seeds, or nuts and cheese. Then process for 1 – 2 minutes, add oil, lemon juice, salt, pepper, and pepper flakes and blend until smooth.
To store: Fill canning jars with pesto and pour a thin layer of olive oil on top to help keep the pesto fresh, refrigerate.
Use it on pasta, meat, bread, in eggs, and add to sauces and dressings. Toss your grilled veggies in it.
mamatcountryliving 