06/29/2026
Garlic is one of those crops we build a real relationship with as it carries us through the seasons. First come the spring garlic scapes, curling their way into early summer. Then comes fresh garlic - the first fully formed bulbs of the season, harvested before they're cured. By fall, those same bulbs have dried down into the storage garlic that keeps our kitchens spicy and fragrant all winter long.
Fresh garlic has a milder, sweeter flavor than cured garlic, with juicy cloves that are easy to chop, grate, or roast. The bulb is ready to use just like the garlic in your pantry, and the tender stem can be sliced up anywhere you'd use scallions or leeks. Toss it into pasta, stir-fries, salad dressings, soups, compound butter, or roast the whole bulb until it's soft enough to spread on good bread.
It's only around for a few short weeks, but that's part of the fun of eating with the seasons!
