Crops & Varieties: Garlic
Garlic from the farm is so much better than garlic from the store. You’ll notice the difference in your recipes. Our garlic might come to you with a bit more dirt on it than you’d find at Dominic’s, but it’s worth it!
Quick tips
To fight a cold, eat a whole (peeled) clove of garlic raw. Your breath might stink, but the intense, spicy taste will make you feel great and has proven health benefits. (Or do it as a dare.)
To make roasted garlic spread, cut into top of garlic bulb deeply enough to slightly expose each clove and place in a baking dish lined with enough olive oil to immerse the exposed side. Douse the whole clove with a little extra oil for good measure and put in a 350-degree oven for 45 minutes to an hour. Once cooled a bit, you can squeeze the cloves to push soft garlic out onto your toast, onto your mashed potatoes, or into your soup. Plus, you can save the garlic-infused oil for future use.
Use in everything you cook, basically! Saute only until translucent or slightly golden to avoid burning. If it gets overcooked, it can have an unpleasant, bitter taste. Add anytime to a simmering pot of liquid like a soup—it will flavor the broth nicely and you don't have to worry about it burning in hot oil.
The best way to peel a clove of garlic is this: take a clove or two off the bulb, lay them on a cutting board, and smash them with the flat side of a knife by pressing the knife firmly with your hand. Peel away the skin, then press the cloves again with the side of the knife to properly smash the garlic. A great idea is to sprinkle some salt onto the cloves as you're cutting the garlic, alternating slicing motions with further smashing motions—this turns the garlic into an easy-to-use pulp.
A fun (and loud) way to peel larger amounts of garlic can be seen in this video (though beware of some slightly coarse [if honest] language at the beginning!).
Add raw to salsas, soups, or pasta sauces for a punchy flavor. Include garlic in your mayonnaise/aoli and salad dressings.
Try garlic-flavored oil: heat up some oil in a pan and add thin slivers of garlic. Just as it starts to turn colors, pull out the garlic, and use the oil for all sorts of purposes.
Use about half as much raw garlic as you would sauteed garlic, as raw garlic is very strong. A nice way to add a mellow garlic flavor to salads, bruschetta and breads is to simply rub the bowl or bread with raw garlic before adding other ingredients.
Storage
Storage
Store in a cool, dark spot where air circulates freely (not in a bag). Don’t store in the refrigerator.
Don’t store in same location as potatoes or apples.
Recipes
From Our Archives: Roasted Garlic and Onion Linguine
Gimme Some Oven: 44 Clove Galic and Chicken Soup (You don't even need the chicken!)
Food Network: Chicken with 40 Cloves of Garlic (Similar, but not soup)
eCurry: Chili Galic Paste
Food Network: Chicken with 40 Cloves of Garlic (Similar, but not soup)
eCurry: Chili Galic Paste
Jo Cooks: Roasted Potatoes with Garlic Sauce
Preparation types and times
| Blanching: | 3-6 mins |
| Boiling: | 25 mins for cloves; 45 mins for heads |
| Roasting: | 20 mins at 350° |
| Sauteing: | 30-60 secs |
| Steaming: | 25 mins for cloves; 45 mins for heads |
| Stir Frying: | 30-60 secs |
| Stir Frying: | 4-5 mins |
