Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Grower
Seasons/Availability
Spring
Current Facts
Elephant garlic is a member of the lily family as are leeks, chives and shallots. It is specifically of the genus Allium ampeloprasum, formerly Allium Gigantum, which botanically classifieds it as a type of leek; hence Elephant garlic is not a true garlic rather garlic only in its name.
Description/Taste
Spring elephant garlic is essentially garlic picked young, prior to it forming its bulb. Its tender young stalks look like a fat scallion and skinny leek, yet its flavor is subtle with fresh and bright garlic nuances.
Applications
Spring elephant garlic can be used in various ways both fresh and cooked. At its youngest stage it has more moisture than mature garlic and the entire bulb is edible as it has not formed its dried paper "skin". Just remove the bulb from its roots and cut it as you would a leek. You can utilize the entire plant, including the greens. Spring garlic can be blanched, pureed, sautéed, roasted or used fresh as a garnish.
Geography/History
Elephant garlic's native origins can be traced to Central Asia. Its original plants were cold hardy but modern varieties are more suited to temperate Mediterranean type climates with mild winters. Elephant garlic is a hardy, nearly disease resistant perennial plant that is also self-seeding which allows continuous future crops every season. Spring Elephant garlic is pruned from the soil and utilized as a secondary crop to make room for the mature Elephant garlic to grow.
Recipe Ideas
Recipes that include Spring Elephant Garlic. One
is easiest, three is harder.
| Sage Mountain Farms | Homepage |
Seasons/Availability
Spring
Current Facts
Elephant garlic is a member of the lily family as are leeks, chives and shallots. It is specifically of the genus Allium ampeloprasum, formerly Allium Gigantum, which botanically classifieds it as a type of leek; hence Elephant garlic is not a true garlic rather garlic only in its name.
Description/Taste
Spring elephant garlic is essentially garlic picked young, prior to it forming its bulb. Its tender young stalks look like a fat scallion and skinny leek, yet its flavor is subtle with fresh and bright garlic nuances.
Applications
Spring elephant garlic can be used in various ways both fresh and cooked. At its youngest stage it has more moisture than mature garlic and the entire bulb is edible as it has not formed its dried paper "skin". Just remove the bulb from its roots and cut it as you would a leek. You can utilize the entire plant, including the greens. Spring garlic can be blanched, pureed, sautéed, roasted or used fresh as a garnish.
Geography/History
Elephant garlic's native origins can be traced to Central Asia. Its original plants were cold hardy but modern varieties are more suited to temperate Mediterranean type climates with mild winters. Elephant garlic is a hardy, nearly disease resistant perennial plant that is also self-seeding which allows continuous future crops every season. Spring Elephant garlic is pruned from the soil and utilized as a secondary crop to make room for the mature Elephant garlic to grow.
Recipe Ideas
Recipes that include Spring Elephant Garlic. One
is easiest, three is harder.| Food 52 |
|
Green Garlic-Horseradish Flan |
| The Culinary Life |
|
Green Garlic Pesto Pasta |
