Ain't Garlic Grand

Though often overlooked, fresh garlic is abundant at the local farmers markets

By Jill Melton / Photography By Monika Grabkowska & Jill Melton | September 27, 2019

"Music" is the variety grown by Bugtussle Farm, known for their great garlic.

We take garlic for granted – it’s reliably in the grocery store year round and doesn’t look much different from season to season. But according to Cher Smith of Bugtussle Farm, “There is absolutely nothing like fresh garlic! We love it. And it is such a fun and satisfying crop to grow. This is our 25th year in a row growing it. We have grown a few different varieties over the years but our hands down favorite is a variety called "Music." It has nice large cloves that are easy to peel and have fantastic flavor.

Photo 1: Haversting garlic at Bugtussle Farm

Photo 2: Caroline McDonald of Sounding Stone Farm with her garlic harvest.

Garlic has a unique growing season unlike any other crop we grow. We plant it in the fall (October) and harvest it the following spring/early summer (June).” “Once harvested, we tie the plants into bundles and hang them in our old tobacco barn to dry and cure—usually about two to three weeks. If we have limited space, we have also snipped the garlic off the stalk immediately after harvest and spread it out on racks with good ventilation. ”They (like most farmers) snap off the “scapes” a few weeks before harvesting, which focuses the plant’s energy back into the bulb, plumping them up. In May, you’ll find garlic scapes in farmers markets around town. They are edible and can be used just like the cloves.

Photo 1: Garlic blossoms at the Richland Park Farmers Market

Photo 2: Smash head off garlic with a heavy (nonbreakable object) and cloves will release from head.

Garlic is the work horse of the kitchen, sautéed with other aromatics for soups, stews, and sauces, or chopped raw for a pungent garlic kick in salads or spreads. The classic gremolata—a chopped mixture of fresh green parsley, raw garlic, and lemon zest—is used to top rich dishes for a bright kick. Garlic can be pungent and intense when left raw, or mellow and soft when roasted (Chicken with 40 cloves anyone?).

These recipes demonstrate both sides of the bulb. The Lebanese Toum is pungent and garlicky and a great condiment on sandwiches. Tabbouleh combines the kick of garlic with lemon and parsley which plays to its bright side. Cooked in chicken Shawarma, it’s earthy and spicy.