This week at Loon Organics, we harvested part of the garlic crop. As I sat in the sunny field and rubbed the dirt from each head, I developed a new appreciation for this little allium. “Nothing is easy about garlic.” I heard Adam say as he moved down a row, rhythmically pulling head after head from the dirt. I was quick to understand why. The heads don’t give up easily. Sometimes they stay in the ground, and all you come up with is the top of the plant. The pitchfork is then used to free the garlic. After each head has been cleaned, they are loaded onto the wagon and escorted by Toby back to the barn for drying. Up the ladder and into the loft of the barn they are lined up to dry. Hearty German, Music, and Red Chesnok varieties of garlic filled the warm air inside the barn with their fragrances. I biked home that day winged with green garlic stalks bursting from my backpack.
I had never made pesto, and decided this would be a great way to enjoy my garlic in a variety of dishes. I will never EVER buy it again. Why would I when it is so easy to make? Here is the recipe I followed from Loon’s website.
Traditional Basil Pesto
3 packed cups fresh basil
3-4 cloves garlic
¼ cup nuts(I used sunflower seeds)
½ cup olive oil
¾ cup Parmesan (I skipped the cheese)
Splash of lemon juice
Pinch of salt and pepper
Puree together in a blender or food processor until it becomes uniform. Enjoy!
I was in the studio today, and noticed the garlic keepers and onion jars are all ready for The Garlic Festival. The keepers will only be available to purchase at the festival. If you haven’t been, it is well worth the $5 ticket. The festival includes cooking demos, music, and all the garlic you can eat. I hear you need to get there early to try the garlic ice cream. It usually sells out quickly. We will be featuring our favorite garlic recipes this month, so if you have a great one, please share it here on our blog.