Garlic is harvested in June, laid out and cured (dried) for a month or two and shows up in farmers markets July through September.
We don't typically think of garlic as a fresh or local food, certainly not like tomatoes, but it is. Fresh harvested garlic is world's above that which you get in the supermarket. Check out local farmers markets July through September to find fresh, plump heads. We ran across these beautiful pink-green heads at the Murfreesboro Farmers' Market in downtown Murfreesboro this past Saturday.
Garlic, depending on how used, can have many personalities. Roast to make it sweet and mellow, chop and use raw for a spicy, acerbic flavor or saute for a nice garlic flavor.
Here are 15 recipes that use garlic to best effect.
Pasta with "Melted Tomatoes," Garlic and Basil
Garlic Mashed Cauliflower
Bread Pudding with Feta and Garlic Scape Pesto
Chicken Shawarma
Lady Pea Salad with Pesto
Pistachio Pesto
Chicken Marbella
Farmers Market Pasta Salad
Lazy Summer Tomato Sauce
Spicy Gazpacho
Pasta Carbonara
Lola's Chicken Adobo
Cauliflower Fried "Rice" with Shrimp
Garlic Herb Marinated Chicken Tenders
Ain't Garlic Grand
Late spring brings green garlic, then garlic scapes and finally early fall, (after a bit of curing) plump heads of hearty white cloves.
Fresh Corn Chowder with Feta and Roasted Tomatoes
I could live on soup. Unfortunately, my kids don't feel the same (except for Nora who could live on seafood chowder, replete with $50 of scallops, lobster and crab). So when it comes to corn chowder...
Meet Mr. and Mrs. Farmer of Rosie Belle Farm
Pat and Paul Schertz of Rosie Belle Farm have chosen a life of "competent poverty" and found riches they never imagined.
What to do with Garlic Scapes: Pesto
Garlic scapes, olive oil and salt and pepper are whirled up into a pesto perfect on most anything.
