Garlic Recipes


Availability: August-January

Storage tips: Store at room temperature. For long term storage, store in a cool dry place, and keep an eye on it and use up any that needs to be. In the fridge can work, but do not put garlic in a plastic bag because they won’t be able to breathe.

How to eat: Garlic is great minced in stir-fries, in mashed potatoes, on pizza, used with butter on bread, in salad dressings, and roasted with root vegetables.

How to preserve:  BEST: In vinegar!  Peel your cloves, put them into a glass jar, and pour vinegar over them. They'll keep like that with no flavor deterioration for 1+ year!

1/4 cup fresh dill, finely minced
2 cloves garlic, minced (or 1 garlic scape)
3 tablespoons red wine vinegar (or other vinegar)
1/3 cup olive oil
salt and pepper to taste

Wisk together all ingredients and serve over a lettuce salad, or cold beets, or cold green beans, or anything else!

  • 1/2 cup tahini
  • juice of 1.5-2 lemons
  • 2 TBLS soy sauce, or to taste
  • 2 TBLS maple syrup, or to taste
  • 2 cloves garlic, minced

Combine ingredients, mixing well.  Pour over salad or use as a sauce over cooked greens.  

This is such a high purpose of garlic it's incredible!  The taste of roasted garlic goes with so much!  In soups, in casseroles, in salad dressings, on pizza.... endless possibilities!

  • garlic heads, left whole (unpeeled, not broken up)
  • olive oil

Chop off the top of your garlic all the way across going through the stem to expose a little bit of the cloves.  Leave the paper on and place on a baking pan.  Drizzle with olive oil and roast at 375-400 degrees until browning and garlic inside is soft, about 30-45 minutes.

Squeeze out garlic pulp from cloves and discard the garlic peel and paper.