Inventory, bunch : 0
This item was last sold on : 04/17/18
|Coleman Family Farms||Homepage|
Green garlic are thin, green stalks that range in height from 20-45 centimeters. The stalks have small, cylindrical to globular white bulbs at the base and the bulb size varies depending on the variety. Green garlic has a firm texture with a bright, sharp flavor.
Green garlic is available for a brief period, from late spring through early summer.
Green garlic, botanically classified as Allium Sativum, is young garlic that is harvested before reaching maturity. Also known as Spring garlic, New garlic, and in France as Ail Frais, Green garlic is produced from both hardneck and softneck varieties. In vegetable farming communities and farmers markets of the United States and Europe, the sprouting of Green garlic is seen as one of the first signs of change from winter to spring.
Green garlic contains vitamin C, vitamin B6, and manganese. It also contains some calcium and phosphorus.
Green garlic can be used in both raw and cooked applications such as braising, sautéing, grilling, roasting, or prepared confit as a whole vegetable. Popular raw preparations include salads, compound butter, hummus, pesto, dressings, and other savory sauces. Green garlic can also be pickled. The flavor of Green garlic pairs well with seafood, pasta, eggs, lamb, fresh cheeses, basil, mint, parsley, sage, onion, tomato, potatoes, and spring vegetables such as asparagus, morels, peas, leeks, and fiddlehead ferns. Green garlic will keep up to a week when stored in the refrigerator wrapped in a damp paper towel in a plastic bag.
Many different cultures have historically made use of crops such as Green garlic. It was famously noted in Le Viandier de Taillevent, one of the earliest French cookbooks written in the middle ages. The medieval cookbook the Du Fait de Cuisine also uses Green garlic in a sauce for eel and pike fish. In addition to cookbooks, a well-known poem on health preservation in the middle ages known as the Regimen Sanitatis Salernitanum notes that Green garlic sauce should be prepared with sage which would temper the bite of the garlic and impart a green color to the sauce.
Green garlic is believed to have originated in central Asia and records of it date back nearly 5,000 years. Today it is available for an extremely short season in the spring and is found at farmers markets in the United States, Europe, and Asia.
Restaurants currently purchasing this product as an ingredient for their menu.
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
Recipes that include Green Garlic. One is easiest, three is harder.
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