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!
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!
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.
