I am very sad to say that I have profited by someone else’s misfortune.
Some locals may already follow my cousin’s daughter on her Reverie Farm IG account, as I do. I’ve enjoyed watching her business (on a farm between Markham and Stouffville, Ontario) grow and develop. Things appeared to be ticking along in fabulous fashion until . . . COVID. It kicked out the legs beneath lovely social events hosted on the farm — weddings and beautiful evening solstice meals — and that meant change and diversification.
At one point I watched a new bed of garlic being planted, and I anticipated the purchase of a nice stash to use over the winter. And then, a few days ago, there was a sad new post. Because of a problem I won’t get into here, the garlic wouldn’t grow to to maturity and she was offering green garlic for sale. I bought some.
Garlic season can never arrive soon enough to suit me, and every year I buy the local stuff, puree it with some oil, and then freeze it in small jars. Fresh garlic all winter! Thawing one jar at a time gets me through to the next year’s crop, but here’s what happened today.
It was bigger than what I expected, but that’s okay. Can you ever have too much garlic?
Cleaned and ready to be chopped for the blender.
See the little cloves already starting to grow?
I trusted my trusty Ninja to get the job done.
I wish you could smell the green-garlic wonderfulness. You can bet I’ll be cooking dinner with garlic this evening.
Done! Now, into the freezer, my lovelies.
I’ll do some regular garlic later on, but I’m so looking forward to using this fresh green garlic until then.