Wednesday, July 21, 2010
Local Garlic
All through last winter, especially as I cooked for the Dark Days Challenge (see category on the sidebar), I complained and complained of not finding any local garlic. It's entirely growable in our area.
My friend Rachel suddenly bought a half bushel! Friends of hers grew it, and she generously shared half with me. She repeated the storage instructions: cool and dark. I packed the garlic bulbs between newspaper in a cardboard box and set it next to the floor on my pantry shelves. Did I do right? Is there a better way to store garlic in my city house?
I don't know of better storage ideas, but I'm jealous of your stash! Have you ever roasted it, spread it on toast over goat cheese?? Yum, yum, give me some!
ReplyDeleteoh Beth, that sounds SO GOOD right now (and I hope it didn't set off an insane pregnancy craving for you). But of course, cheese and garlic are two of my favorite foods. I made a zucchini salad for supper and my husband and I were laughing that of course it was good: it had cheese and garlic in it!
ReplyDeleteooh, what zucchini salad did you make? and seriously this garlic is so amazing, huh?
ReplyDeleteWhat a treasure! I don't know about storing it, but your method "seems" sound. Rub a crashed clove or two over steak, salt it with sea salt, and grill. Yummo!
ReplyDeleteOh, you could mince a bunch of it and store it in a jar in the refrigerator, just so to keep minced garlic at the ready. Add just a touch of olive oil. I find this very convenient.
ReplyDeleteRachel, the one in Simply in Season. I took some photos - if they get good, I'll blog it :)
ReplyDeleteChristian, thanks for the minced garlic tip.