We offer garlic in many forms for CSA members: green garlic, garlic scapes, fresh garlic and cured bulbs.
How to Store:
Green Garlic and Fresh Garlic: Store in your crisper drawer for a week or more.
Garlic Scapes: Store dry in a loosely sealed bag in your fridge for up to 2-3 weeks.
Cured Garlic: Store in a cool, dark space (kitchen cupboard) for several months.
Recipe Suggestions:
Green Garlic is a garlic plant harvested when young and tender. It resembles a leek in shape, with a pleasant taste of garlic. It can be used similar to green onions/scallions, or substituted for garlic cloves. or try it sauteed with greens like kale, spinach, collards and chard (which tend to be abundant at the same time).
Kale Salad with Green Garlic Dressing
‘Forager Chef’ Green Garlic Recipe Collection
Garlic Scapes are long, tender, curly shoots that grow from the base of garlic plants. If left unremoved, they become a flower. We remove them to concentrate all the plant’s energy into forming big beautiful garlic bulbs, AND they are also delicious! They resemble a garlicky bean or asparagus shoot in texture. I prefer them cooked (on the stove or oven), which makes them nutty and tender. They have a strong garlic flavour, and can be substituted for garlic cloves in recipes (1 scape=1 clove). To roast in oven, toss with oil, salt and pepper, and bake for ~20 minutes at 425 degrees until tender and golden.
Fresh Garlic is garlic that’s just been harvested, and has not been cured for storage. It is juicier than typical cured garlic with brighter flavours. It can be used just like regular cured garlic.
Bhūmiyinda Farm 