Our 2016 crop of "certified naturally grown" garlic has been planted for your gourmet delights next spring/summer or to save and plant in your garden next fall. We offer “hard neck” garlic (Rocambole/Ophio, German Stiffneck variety) and Elephant garlic (Allium ampeloprasum) at the Ashland Farmers Market for purchase to eat or to plant. Check with us in mid-2016 for availability.

Hard neck garlic are unique, uncommon, and quite similar to wild garlic in character and flavor. They differ from the “soft neck” garlic that you find in supermarkets in many ways: the bulbs are off-white in color; extremely easy to peel (YEAH); mild and aromatic; and have a superior flavor. Although there may be fewer cloves per bulb, many people find that the Ophio garlics have far more flavor than the more domesticated soft neck garlic that evolved from them. They are often called “fresh market, gourmet garlics” for that reason. They keep well in a dark, dry spot.

Elephant garlic grows like a large leek, but tastes like mild garlic. It’s perfect for sautéing, roasting and baking.

Stiffneck and elephant garlic scapes are becoming quite popular with chefs and they are making a scene at local Farmer's Markets. You can sauté garlic scapes in your favorite pasta dish, dry garlic scapes to use them all winter long in soups, roasts or stir fries. Or freeze them in some wonderful garlic scape pesto. (see recipe below)

Pampatike produce, honey & eggs are sold at Ashland Farmers Market year-round. See https://www.facebook.com/AshlandFarmersMarket for market details.

Here are pictures of (1) garlic growing in our market garden; (2) stiffneck and (3) elephant garlic scapes in spring; (4) harvested elephant garlic; (5) harvested garlic curing in the hay loft; (6) stiffneck garlic bulbs after they are cured and cleaned; (7) elephant garlic ready for planting; and (8) a garlic swag:

 

    

 

Garlic Scape Pesto:

Ingredients: 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.