There are thousands of different types of garlic but all fall under two categories hardneck and softneck. Hardneck varieties produce a flower stalk called a scape. The scapes can be harvested and eaten in a number of ways; they are delicious! Hardneck varieties generally do not store as well as other varieties and may start to dry out or form roots and sprouts within a few months of harvest. Softneck varieties do not produce a seed stalk. This is the type of garlic that you most often find in the grocery stores. Softneck garlic has much longer shelf life than the hardneck varieties.
Other Garlic Fun Facts: - Ancient Greek athletes gobbled garlic before Olympic games for stamina. Modern-day studies prove them correct.
- The largest producer of garlic is China - accounting for 77% of the worlds production.
- The only US state that does not produce garlic is......... Alaska. The US is number 6 in production producing 1.4% of the world's garlic.
- Garlic is often paired with its cousin the onion, as well as tomatoes and ginger. It is delicious on bread, pasta and alongside most vegetables
- Garlic cloves can be preserved in vinegar and wine in the refrigerator. It is often infused in oil. Caution is advised in home produced oils as long term storage of the cloves in oil can lead to botulism.
- Garlic is mentioned in the Bible and the Talmud and is used both for culinary and medicinal purposes.
- (Most fun facts came from Wikipedia and are subject to "Wikipedia - isms"
There are recipes for garlic across the internet and in all cookbooks. I suggest you whip up a batch of the delicious recipe provided in your newsletter for roasted garlic.Love it on bread or in mashed potatoes. Member Andi Dorlester provided this recipe which uses garlic as well as the chard and greens from our week 3 share.
Pepper-Flecked Potato-Lentil Medley
1-2 Tbsp olive oil
1 large red bell pepper, seeded and diced
2 large cloves garlic, peeled and finely chopped or minced
1 1/2 tsp dried oregano
generous pinch crushed red pepper flakes
1 1/2 cups brown lentils
3 cups water
12 small (about 1 1/4 pounds) new potatoes, well-scrubbed
2 large carrots, sliced
1-2 Tbsp spicy brown mustard, preferably coarse-grained
1/2 tsp salt
freshly ground black pepper
3/4 pound quick-cooking greens (spinach, chard, beet greens, etc.), trimmed
and finely chopped
Heat oil in heavy, 3-quart saucepan. Saute red bell pepper and garlic for
1 minute, stirring frequently. Stir in oregano, crushed red pepper, and lentils.
Add the water, potatoes and carrots. Bring to a boil, then reduce heat and
simmer, covered until the lentils and potatoes are tender, about 35-40 minutes.
Stir in the mustard, salt, pepper, and greens and simmer until the greens are
cooked, about 3 minutes.
Enjoy! - thanks for sharing with us - Andi
Don't forget to put the Garlic Festival on your calendar -
July 1 at Stoney Lonesome Farm
Coming soon - Herbs at Stoney Lonesome
