At Honeyhill Farm, we specialize in gourmet quality garlic. Look for green garlic in May, scapes in June, fresh garlic in July, and cured garlic in August. If you have never eaten New York State-grown hardneck garlic you are in for a real treat. This will be the best you have ever eaten!
Honeyhill garlic is always fresh, robust, delicious, juicy and never dry or brown (like grocery store garlic) even after 6 months in your home! When you purchase storage garlic from us we make you a keeper bag at no additional cost. These bags also make attractive and much appreciated hostess gifts.
Never refrigerate garlic as it diminishes its flavor and makes it susceptible to mold. Garlic needs air -- store away from strong light in a mesh bag, garlic keeper or an open weave basket with a top. If over wintering, keep your supply in a cooler spot. When stored properly, our garlic will keep until at least until late spring when scapes become available again.
Why Buy Honeyhill Garlic?
When purchasing garlic in a grocery store it will most likely be imported from China! This garlic is quite old and has been shipped half way around the world. Garlic is a living product and requires prompt and careful handling. Quality food is paramount at Honeyhill Farm. If good food is important to you, there's no decision here!
Try our recipe for Roasted Garlic.
One of the fleeting pleasures of spring, green garlic offers a lighter, brighter touch.
If you aren't familiar with green garlic, it's easy to pass it by at the farmer's market and assume it is simply leeks or scallions. But it's not -- green garlic is the whole young and tender plant!
Get a whiff of its aroma and you know its garlic, the newest garlic, before the bulbs swell and form distinct cloves.
Harvested now, before the plant begins to mature, green garlic can be thin like a scallion or it can have the beginning of a bulb. As the plant grows, its flavor intensifies. But, although the flavor is garlicky, green garlic is lighter and brighter than cured garlic.
Once the scapes appear green garlic is too tough, but don’t despair it is now the scapes turn!
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian, soy makes it Chinese; Garlic makes it good!"
"A nickel will get you on the subway, but garlic will get you a seat."
"Garlic then has power to save from death
Uses for green garlic:
Sauté the white and tender green parts slowly in butter or olive oil, season with salt and pepper as a side dish.
Top with seafood such as scallops, prawns or salmon—wow!
Slice the white parts very thinly into green salad.
Mince the white parts into vinaigrette
Poach whole, dress with mustard vinaigrette as a side dish
Poach then puree in a blender with a little of the poaching liquid and fold into a risotto.
Grill whole and serve with meat or chicken.
The second garlic of spring, not to be missed!
Scapes are very popular with our customers. We say, "Escape from the ordinary!"
Scapes are the flower stalks found only on hard neck garlic. The scapes curl as they grow, and ultimately straighten as they mature. Garlic producers remove the scapes to enhance bulb development.
Many farmers waste these stalks, but we've learned what a delicious treat they are. When young and in full curl, they are a tender and delightfully mild garlic-flavored vegetable. When they become straightened and over-mature scapes are be tough and unappetizing.
Garlic scapes add a tender crunchiness to salads and soups and cook well in stir fries or lightly sautéed. And best of all, these scapes can be made into Garlic Scape Pesto by blending the scapes with olive oil. This pesto spread is delicious on pizzas, sandwiches, crackers or anything where you would ordinarily use pesto!
This is a seasonal food--since the scapes are fresh for only a few weeks annually, during the season, we enjoy scapes daily and frequently at all meals. Yes, they are that good!
Try some of these garlic scape recipes:
Some other ideas for garlic scapes:
Chop and add to mashed potatoes, steam or blanch for 2-3 minutes, serve with butter, salt and pepper, add raw to quiche or omelets, stir fry with vegetables and/or meat.