Buy Greenmarket Garlic Now: Our Editor Tells You Why on WNYC’s Last Chance Foods

Edible Manhattan editor Gabrielle Langholtz just appeared on the WNYC show Last Chance Foods to explain what hardneck garlic is and why it’s so great, and also to urge us to get it now–while the freshest and the biggest bulbs are still available. Listen in to the show right here.

Way back in June, when we were celebrating Eat Drink Local Week, each of us picked a seasonal ingredient to wax poetic over in honor of the event. Our editor, Gabrielle Langholtz, didn’t have to think twice about her selection: Hudson Valley hardneck garlic, found pretty much only at farmstands, garden plots and Greenmarkets, since more mainstream grocers stock only the softneck varieties grown en masse in California or Asia.

Back then, however, the stems were new and green and subtle, nearly all edible. (Read her ode to the allium in spring right here.) But now a few months later the first fully mature specimens are coming into market, and Langholtz just appeared on the WNYC show Last Chance Foods (where we also explained lovage last spring) to explain what hardneck garlic is and why it’s so great raw, and also to urge us to get it now, while the freshest and the biggest bulbs are still available. Listen in to the show right here, and ready the breath mints.

 

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.