Monday, June 11, 2012

Honey Garlic

This humble, dirty head of garlic is amazing. It's an Asiatic varietal called 'Japanese,' with at most 5 cloves per head and creamy yellow flesh. I harvested nine plants yesterday at the beach farm, nine plants which were given to me for free because other cultivars I purchased were quite small. These too were small, but I'm so glad that they sent them. Ahead of my satisfaction, I ordered a good quantity (although sale quantities are limited by most farmers) for next year's crop. It will take a few years to get these up to good numbers.

One head detached from its stem at harvest and was grilled. The cloves will begin to bubble through the skin -that's when you know they are ready. Grilled garlic has the consistency of a baked potato, but the flavor and sweetness are completely different. And this garlic, this garlic, tasted, to my palette and those I shared with, like clover honey! A distinct floral note above the starchy sweetness. I was blown away.

I highly doubt that this cultivar would produce the same after curing and I suspect it would be robustly garlic-flavored. But green, fresh from the ground, unbelievably like honey.


  1. You are making me hungry now. We had scapes last week. (small kind though..nothing compared to the harvest you will be making upstate.)

    1. Considering how much garlic I have growing, the Scapes have been less than I would expect. I wonder how much the warm winter is responsible.


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