Garlic in April?

by UCCE Master Gardener Volunteer Viv Patterson

Around the end of March, I noticed that some of my garlic plants were completely dead while others were alive, well, and growing straight up.  I checked the water, exposure, and soil.  All seemed ok; I couldn't imagine what had happened.  I decided to dig up the dead plants, turn the soil a bit, and plant something else.  Lo and Behold....the Garlic wasn't dead; it was done growing!  According to my plant label, I had planted a bit of Sonoran Garlic in this spot.  I went back to the catalog and studied the description for Sonoran Garlic.  The description joggled my memory as to why I purchased this variety in the first place.  It read: 

Hardneck variety named for the Sonoran desert that harvests extremely early.   Sonoran is very early harvesting so you have garlic before anyone else.  It grows well in the great American Southwest from Austin/San Antonio all the way to San Diego.  Harvests VERY early - late spring to early Summer - stores until around November-December.

Sonoran Garlic is beautiful - Purple with medium-sized cloves.  Tonight I plan to enjoy my first Aglio e Olio of the Season:  Linguini with Garlic and Olive Oil tossed with Fresh Spring Herbs and topped with Parmigiano Reggiano.  Recipe follows.

Sonoran Garlic

Image: Burpee Seeds.

Viv's Aglio e Olio

Serves 2-3

Ingredients:

• 6-8 ounces dried Linguini (I like DeCecco or Barilla)
• One Head Garlic Chopped (yes, the entire head)
• Lots of really good Extra Virgin Olive Oil (EVOO)
• One-Half teaspoon Crushed Red Chile Pepper
• One-Half teaspoon Kosher Salt or a good finishing salt like Maldon Sea Salt Flakes
• One Cup Minced Fresh Herbs
  • Use at least four or five types of herbs.  Tonight I will use whatever looks the best from my herb garden:  Probably Oregano, Tarragon, Thyme, Rosemary, Italian Parsley, and Cilantro.  They all are at their tenderest moment.
• Parmigiano Reggiano, freshly grated

Directions:

1. Bring big pot of water to a rapid boil. 
2. Drop in Linguini and start timer for one minute less than the directions call for. Try Linguini when timer goes off.  It should be al dente … not quite done.
3. Meanwhile, put Garlic and Olive Oil in a large sauté pan.  Sauté Garlic until it is just done.  Don't let the Garlic get brown.  Add one-half teaspoon of Kosher Salt and Crushed Red Chile Pepper at this time.  Remove the pan from the burner.
4. When the Linguini is al dente, drain the pasta in a colander. 
5. Put drained Linguini into pan with Garlic and Olive Oil.  Put on a burner with medium heat and toss Linguini until done (but not overdone).  Turn off heat.
6. Add Herbs and tossed until pasta is coated.
7. Add more salt to taste.
8. Put on serving plates and topped with Parmigiano Reggiano.  Drizzle with more EVOO, if desired.

Note:  If you want this to look a little bit fancier, top the finished Aglio e Olio with Grilled Shrimp, Scallops, or Chicken.  Make sure you coat the Shrimp, Scallops, or Chicken with Oil, some minced Garlic, Salt, and Pepper before grilling.