California Farm Garlic Bulb Rescue

Name: California Farm Garlic Bulb Rescue
Total time: 600 s
Yield: 2 people one year.
Cuisine: American
Ingredients: 1 garlic bulb; 1 cup salted water; 2 % seasalt by weight of water

Hobby Horseman @HobbyHorseman

California, United States

We grow our own Siberian hard neck garlic, one crop per year, harvest in July. Dried garlic stays only fresh for 5-6 months, to use them year-round, we fry garlic in oil and keep them in jars, called garlic confit. Some people pressure can them. The heating affects the taste and texture.

When you have only one or more bulbs getting soft, here is how to rescue.

Cookpad member Ricardo suggested peeling, blanching and then freezing garlic cloves individually on parchment paper and storing them frozen. I did, they taste good after freezing. I will use and taste them every month to see how they make it to next harvest in July. Thank you, Ricardo. We use these frozen garlic cloves like we would fresh ones.

We also planted a new variety, Susanville garlic, which lasts ten months when dried. Results in two years.

When you have only one or more bulbs getting soft, here is how to rescue.

We also planted a new variety, Susanville garlic, which lasts ten months when dried. Results in two years.

Hobby Horseman @HobbyHorseman

California, United States

When you have only one or more bulbs getting soft, here is how to rescue.

We also planted a new variety, Susanville garlic, which lasts ten months when dried. Results in two years.

When you have only one or more bulbs getting soft, here is how to rescue.

We also planted a new variety, Susanville garlic, which lasts ten months when dried. Results in two years.

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Ingredients

10 minute blanch, overnight freeze

2 people one year.

1garlic bulb
1 cupsalted water
2% seasalt by weight of water
Equipment: small pan, baking tray, parchment paper, freezer bag
Cost: garlic is farm fee or $3 a pound at the farmers market

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Steps

10 minute blanch, overnight freeze

1

Check garlic bulb and set aside if it has green shoots, plant that bulb in a pot indoors and eat the garlic shoots, called scapes. For other bulbs, peel the cloves, boil water with 2% seasalt, blanch cloves ten minutes in the boiling salted water, cool and dry.
2

Lay blanched cloves on parchment paper on baking sheet in freezer overnight. Store in freezer bags. Use thawed or frozen.
3

Save the best bulbs to use as seedbulbs, plant in October. One bulb grows ten new bulbs.
4

Process extra bulbs in vinegar, oil, tomato purée and spices. Called Persian Pickled Garlic.

California Farm Persian Pickled Garlic

Linked Recipes

California Farm Persian Pickled Garlic

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on February 04, 2024 07:20

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.