I'm always surprised - and very, very happy - when the green garlic suddenly materializes at the farm stand. Also known as spring garlic, this immature garlic green emerges early in our Central Coast "spring" and then just as suddenly vanishes from the farm table. Fortunately, it doesn't disappear completely from the farm, but instead, heads to its second life as a fully formed garlic bulb. But during that initial, if fleeting, time of residence, I take advantage of every opportunity I can to use those ivory orbs in my daily meals. The beauty of green garlic is that it retains all the wonders of its sweet garlic flavor without the strong bite that typically occurs as a head of garlic dries. Green garlic is sweet and garlicky, with some sharpness when used raw, but very mellow when cooked. The greens as well as the small bulb can be used. How do I use green garlic? I make what seems like gallons of Mung Dal with Spring Herbs (see recipe below) always with the intention to freeze some, but alas, invariably eating every last spoonful! I also slice it thin to include in every stir-fry. Another garlic treat I've discovered is to combine minced green garlic and olive oil and then toss it with hot, roasted vegetables as soon as they come out of the oven. Heavenly! How do you like to use green garlic? Inquiring minds want to know! And don't wait too long to get your bunch. Who knows when that green garlic will disappear into thin air.

Tuesday will find a lot of beautiful broccoli and baby broccoli. I also spotted white and purple cauliflower. Come early for cauliflower as it tends to sell out. Carrots will be on hiatus for a week or so while they put on a bit more muscle. Sugar snap peas are also off the table for a couple of weeks while we wait for the next planting to come in. We continue to have beautiful leeks, fennel, and kohlrabi. We should have the first harvest off our new spinach bed, and we continue to cut plenty of salad mix for everyone. Brussels sprouts and squash are tried and true and will see you through! We're looking forward to strawberries and blueberries when we open, but strawberries may sell out before the day is over. Kumquats are back! Don't miss out on this sweet-tart treat! The grapefruit is coming in strong. Melogold is sweet and mellow while the Star Ruby has more tartness and that grapefuit bite - that I personally love! Plus, all the citrus regulars will be around: mandarins, tangerines, tangors, and oranges. Pink Lady apples too. We're here regular-like, so come on by!

-Eileen

Tuesday, February 3, 2026

Harvest Bag

all for $20

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Kabocha Squash

Salad Mix

Fennel

Baby Broccoli

Halcyon Gold Potatoes

Brussels Sprouts

Green Garlic (see recipes)

Avocados

Satsuma Mandarins (Encino Grande, certified organic)

Cilantro and Green Garlic Pesto

Ingredients

• 2 cups fresh cilantro, packed
• 1/2 cup green garlic, sliced including greens
• 1/4 cup pine nuts, toasted
• 1/2 cup Parmesan cheese, grated
• 2 Tablespoons lemon juice, freshly squeezed
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a food processor, combine the packed cilantro leaves, green garlic, toasted pine nuts, grated Parmesan cheese, freshly squeezed lemon juice, salt, and black pepper.
2. Pulse the mixture until the ingredients are well blended and resemble a coarse paste.
3. While the food processor is running, slowly drizzle in the extra virgin olive oil until the pesto achieves a smooth and creamy consistency. Scrape down the sides of the bowl as needed to ensure even blending.
4. Taste the pesto and adjust the seasoning with additional salt or pepper if desired.
5. Transfer the cilantro pesto to a clean jar or airtight container. Store it in the refrigerator until ready to use. This pesto can be kept for up to a week.
6. Serve your cilantro pesto as a dip, toss it with cooked pasta, drizzle it over grilled vegetables, or use it as a marinade for meats. The possibilities are endless!

Adapted from https://teresasrecipes.com

Mung Dal with Spring Herbs

Ingredients

• 5 cups water
• 1 cup whole or split mung dal, washed and drained
• 2 Tablespoons oil
• 1 cup finely chopped green garlic, with its green leaves
• 1 cup chopped cilantro (or parsley), thick stems removed
• 1/2 teaspoon cumin seeds
• 2 hot green chiles (such as jalapeno or serrano), minced after removing seeds and core
• 1 Tablespoon freshly squeezed lemon juice
• 1 teaspoon salt

Directions

1. Boil the water and add the mung dal. Vigorously simmer the dal uncovered for 10 minutes, then lower the heat and cook at low to moderate for 30 to 40 minutes, until they are very soft. Whole dal will take longer to cook than split mung.
2. In a separate frying pan, heat the oil and add the green garlic, chopped cilantro (or parsley), and minced chiles. Stir-fry them for five minutes.
3. When the herbs have wilted, add the cumin seeds and fry the mixture for another minute.
4. Add these fried spices to the cooking dal. Add the lemon juice and salt. Cook the soup for 10 to 15 more minutes, stirring frequently, until it is creamy and well-blended.

Thanks to Flavors of India by Shanta Nimbark Sacharoff

Halcyon Farms | 1075 The Pike in Arroyo Grande | www.halcyonfarmsag.com