What did you do in the garden today?

[Sally PB]

It's definitely a hardneck variety.

In case you didn't know, hardneck garlic gives you two different harvests. First is the garlic scape. That's the stalk that comes up in the middle of the plant, and loops into a curlicue. When it has made a full circle, it's ready. Cut it, and chop into pieces or bits. Add to soup, stir fry, wherever you would add garlic. If you let it grow, it will eventually get really tough and grow a flower at the end.

Then, of course, is the garlic bulb itself.

 

[BReeder!]

Breeder lives in a silver mine, so the point is moot

Aaron

I wish... I would be rich. Vampires ate not an issue, but opossums are. And I swear they are like vampires to my poultry - killing them in a bloody mess. Maybe garlic will keep them away. I dought it though.

 

[WthrLady]

We cook with garlic a LOT. DW loves garlic. She puts garlic powder on her eggs.

We do too. An INSANE amount of garlic.

 

[BReeder!]

In case you didn't know, hardneck garlic gives you two different harvests. First is the garlic scape. That's the stalk that comes up in the middle of the plant, and loops into a curlicue. When it has made a full circle, it's ready. Cut it, and chop into pieces or bits. Add to soup, stir fry, wherever you would add garlic. If you let it grow, it will eventually get really tough and grow a flower at the end.

Then, of course, is the garlic bulb itself.

I am aware of the scape, but didn't know when to cut it or how to cook it. So it has a garlic taste? Is it like green onion, but the garlic version?

 

[WthrLady]

We cook with garlic a LOT. DW loves garlic. She puts garlic powder on her eggs.

Lemon garlic chicken

 

[WthrLady]

taste like chives or scallions, but milder than the bulb. I use them in soup and stirfry and on burgers with creamcheese, in salad etc

 

[Sally PB]

Yes, more of a garlic taste than green onion taste. The texture is more like a green bean than a green onion. I have cut "the ones I missed" that were old and tough for adding to bone broth for the flavor. When I say tough, yeah... tough and stringy.

When they're young, they're fine raw. And the base is usually tougher than the tip. Kind of the way asparagus is more tender at the tip than the base.

 

[Artichoke Lover]

I’m tired. Did the grocery shopping and then worked in the garden for about 5 hours. Pruned the blackberry bush, finished the section of fence and managed to prep about half the soil before it got dark. Also turned the compost and covered the plant for yet another hard freeze. Also unsurprisingly I picked up plants while grocery shopping.

 

[Elyrian1]

Oh and in this case the watched sprout keeps getting bigger. Yay!

Noted about garlic scapes. Will definitely use those as we love adding garlic to just about everything. Put it in Spanish rice, fried rice, eggs, all pasta dishes, some fish dishes, butter dip for artichokes... I could go on.

 

[pennyJo1960]

Use lots of it here have garlic in many forms