GARLIC
The mighty Garlic (Allium sativum) is a kitchen staple. This allium is a building block of flavor, and the foundation of most sauces, soups, marinades, spice rubs, curry pastes, pesto and more! We sell our Garlic Fresh around mid-June each season, allowing our customers to savor the more mild garlic flavor of each bulb. This makes it a great addition to dressings, marinades, and sheet pan roasts! Once July arrives, we mass-harvest our remaining Garlic and let it cure or dry in our greenhouses. This allows the layered papery skins to form as the Garlic’s sugar content becomes more concentrated — plus, it stores longer once cured!
In season: Fresh from Mid June to Early July / Cured from Late July to Winter
Nutritional value: This powerhouse allium has been cultivated for millennia to aid a number of ailments, as Garlic contains anti-inflammatory, anti-microbial, anti-oxidative sulfuric compounds. These compounds have been studied for treating heart disease, controlling the common cold and lowering the risk of certain types of cancer.
Storage tips: Fresh (uncured) Garlic should be stored in the refrigerator, where it will store for a few weeks. Note that the stalk may yellow, but you will namely be using the bulb, so not to worry! Cured Garlic should be stored at room temperature, preferably in a cool, dark place — don’t store them near potatoes! When stored this way, garlic can last for months.
Culinary use: Let your imagination run wild! Add to sautéed greens, stir-fry, soups, pesto, dressings, sheet pan roasts, bread, the list goes on! Garlic burns quickly, so when cooking in oil with other aromatics such as onions or peppers, add it last! Click to see how to peel garlic swiftly!
