Posts Tagged ‘garlic’

Our First Garlic Braids

The garlic was ready to harvest this week!  It’s the final part of the glorious garlic cycle:  Cloves planted in the fall, harvested some early bulbs for their tender garlic greens in pesto, and chopped off the flower scapes for the grill.  I thought I’d try my hand at making garlic braids this year.  I found this fabulous youtube tutorial for hard neck garlic and here are the results!  I feel so crafty!

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Grilled Garlic Scapes

I think I’ve discovered a use for nearly every part of the garlic plant. The bulb is the part everyone knows how to use, the greens go into pesto, and the scapes are terrific on the grill or lightly sautéed and added to omelets or quiches.

Planted in the fall, our garlic continues on its merry maturation cycle.  It recently sent up the flowering part of the plant or scape, which we chop off so that the plant can put its energy towards that delicious bulb.  Toss with a pinch of salt and drizzle of olive oil.

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A little grill flame and ta-da!  One guest described them as garlicky green beans.

 

Almond Romano Pesto and a Nod to Pestos in General

Got herbs in your garden or CSA? Make pesto! There’s much room for creativity, it’s marvelous and versatile stuff, and stores for weeks in the refrigerator.

The Basics…

  • 1 Bunch of Leafy Herbs (Basil, Parsley, Arugula, Oregano, etc.)
  • 1 Tbsp Nuts (Pine Nuts, Almonds, Walnuts, Pistachios, etc.)
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1/3 cup hard cheese (Parmigiana, Romano, Asiago, etc.)

Almond Romano Pesto

  • 1 bunch Parsely
  • 1 Tbsp Almonds
  • 1 clove garlic
  • 1/3 cups olive oil
  • 1/3 cup Pecorino Romano Cheese

Toss it all into the food processor and process until it becomes a paste. Step back and smell the herbs. Your whole house will now smell fresh and green. Happy sigh. Add more olive oil if it’s too thick. Store in a lidded jar with a layer of olive oil, which will help it keep its bright color. Use it on pastas, in sandwiches, and on bruschetta, which is an Italian-style toast.

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When you’re ready to use, scoop out what you need, making sure the layer of olive oil is still enough to cover.

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Garlic Greens Pesto

To make this dish you need to start planning in autumn. What? You didn’t plant your garlic bulbs last fall? Ok then, just find yourself a farmers’ market and purchase some new garlic with its greens still attached. The young garlic is still tender and usually, although this also depends on the variety, has a milder, less pungent flavor. Still, this recipe is guaranteed to keep the vampires away! Use it on pasta, in sandwiches, and on bruschetta, which is an Italian-style toast.

Garlic Greens Pesto

  • 3-4 bulbs garlic with greens attached
  • 1/3 cup Parmigiana or Pecorino Romano Cheese or a Combination
  • 1 Tbsp Pine Nuts (You can also substitute walnuts)
  • 1/3 cup Olive Oil

Remove the greens from the bulb with a knife or culinary scissor. Reserve the bulbs for other recipes.

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If using a food processor, help it out by precutting the garlic greens into 2″ pieces and/or peel the leaf layers almost like you would shuck corn.

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Add cheese, nuts, and olive oil.

Process until it comes together into a paste. You may need to add more olive oil if it’s too thick.

If you’re using a knife instead of a food processor, use the peeling method. Then chop into tiny pieces until you wish you had a food processor, but smile because you’re building all that upper body strength. Mix the minced greens with the remaining ingredients.

Place the pesto in a covered jar with a layer of olive oil. Store in the refrigerator.

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Garlic Among the Weeds

Planted last autumn, the garlic is currently winning the weeds race, but barely.  I can’t wait to be pulling up the pungent plant rather than the stinky weeds.  Fortunately, my chickens consider the invading species and all the grubs contained within their lacy roots quite the delicacy.  So following that line of thought, I suppose I’ll be enjoying the weeds eventually.

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