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!
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.
Add raw to salsas, soups, or pasta sauces for a punchy flavor. Include garlic in your mayonnaise/aoli and salad dressings.
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.
Food Network: Chicken with 40 Cloves of Garlic (Similar, but not soup)
eCurry: Chili Galic Paste
|Boiling:||25 mins for cloves; 45 mins for heads|
|Roasting:||20 mins at 350°|
|Steaming:||25 mins for cloves; 45 mins for heads|
|Stir Frying:||30-60 secs|
|Stir Frying:||4-5 mins|