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vaccuum pack, freeze, and sell them off to fellow HBT'ers for a reasonable price shipped in dry ice?
can you freeze garlic bulbs?
can you freeze garlic bulbs?
Garlic Ideas
- Thread starter zoebisch01
- Start date
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Laurel
Well-Known Member
I always roast a few heads of garlic, then squeeze it out into a food processor at a ratio of 1 head of garlic to 1 stick of salted butter, sometimes a higher ratio of garlic:butter, then run a little olive oil in, and whip it together. It keeps extraordinarily well in the refrigerator, and makes killer garlic butter for french bread, garlic mashed potatoes, on top of pasta, sauce for ravioli, mixed with cream and some parmesan as an alfredo sauce, pretty much anything. And it freezes quite well too.
You can send 20lbs to me...I can have it gone in 2 weeks...I love garlic cornbread for crying out loud...I love it so much that when I cook everyday, even after showering, I can still taste it on my fingers...god it's good
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zoebisch01
Well-Known Member
Although the risk is minimal, it still does exist when the moisture content is sufficiently high. The trouble with it is you can't get the acid into the oil (at least I am not aware of a way). What I have done though, is given things a soak in an acidic brine for several weeks before putting them in oil. Unfortunately, soaking the garlic is recommended against because it decreases storage life.
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zoebisch01
Well-Known Member
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zoebisch01
Well-Known Member
Sounds like you need to start growing some Rocambole or Porecelain (Clarification, Porcelain is a type of the Continental sub-strain).
Hardneck Garlic is near impossible to find in stores (I am still not sure why, mine stored up until now from last year's harvest...I just made it in terms of supply!) and the flavor is light years ahead. Plus the cloves are so nice. The Rocambole's and Porecelain's don't have all those itty bitty cloves on the inside, just 4, 5 or up to 7 or 8 huge to large cloves.http://www.filareefarm.com/
...going back to my first post in this thread, I realized that I was under the impression the Hardneck doesn't store well. I suppose, in hindsight, not storing well means a year or less. I think, after having grown both types (Hardneck and Softneck), some of the commercial garlic from China can be a year old easy.
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zoebisch01
Well-Known Member
Oh about the Garlic Oil, something that comes to mind is that I believe you *could* get away with it if you keep it very cold in the fridge. The Botulinin aren't active at cold temps, but you have to keep it religiously cold. Again, like anything mass produced (where there was a problem) the chances go up because you have large volumes of product mixing in together. So what may have been 1 in 1,000,000 became 1 in 1,000 simply because it was all mixed together and nicely distributed. I have known people that canned Green Beans in hot water for years and never died. I certainly wouldn't take the risk .
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zoebisch01
Well-Known Member
I may do something like this. Although, I don't have the mad rush to 'do something' with my garlic anymore, having realized it does indeed store A-ok.
.Nonetheless, keep the ideas coming folks. I expanded my crop this year :fro:
Where would one find hard neck garlic to plant this fall?
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zoebisch01
Well-Known Member
http://www.filareefarm.com/
The owner is the man that wrote 'the' definitive book on growing garlic, "How to Grow Great Garlic".
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zoebisch01
Well-Known Member
ChuckMoney
Well-Known Member
I roast about 2 lbs of peeled garlic cloves covered with olive oil, mash em real fine with 3 tablespoons of onion powder, 2 table spoons of each oregano and basil (fresh) a tablespoon of fresh dill finely chopped and 2 tablespoons of butter.
Take this paste and mash it into 4 lbs of butter thats been sitting at room temperature to soften. Mix it real well, cool it down in the fridge and portion evenly into 10 pieces, plastic wrap them, and put them in the freezer. This butter goes great on everything. I mainly use it for steaming veggies and cooking rice, but i've put it on steak, chicken, baked potatos, pasta, the list goes on and on.
Take this paste and mash it into 4 lbs of butter thats been sitting at room temperature to soften. Mix it real well, cool it down in the fridge and portion evenly into 10 pieces, plastic wrap them, and put them in the freezer. This butter goes great on everything. I mainly use it for steaming veggies and cooking rice, but i've put it on steak, chicken, baked potatos, pasta, the list goes on and on.
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zoebisch01
Well-Known Member
Lower part of the garden in Spring . My beds are ~ 12'x 3' to give you an idea of size. You can see the Garlic row just below the Asparagus bed. The trailer did come with the house
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zoebisch01
Well-Known Member
Curing this year's Garlic:
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zoebisch01
Well-Known Member
Some German Extra Hardy:
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zoebisch01
Well-Known Member
Romanian Red:
This is a medium large specimen that will yield ~4/4.5 oz cleaned. They get bigger!
This is a medium large specimen that will yield ~4/4.5 oz cleaned. They get bigger!
EdWort
Well-Known Member
Roast it with olive oil, then spread on baguettes with kosher salt. Hmmm.
An alternative would be to send it to me.
An alternative would be to send it to me.
That's some incredible garlic!
And thanks for the link!!!:rockin:
Edit: I ordered some seed garlic today! i can't wait!!!!!
And thanks for the link!!!:rockin:
Edit: I ordered some seed garlic today! i can't wait!!!!!
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zoebisch01
Well-Known Member
Thanks for the replies. %100 PA Organically grown . Who says Organic doesn't give great results ?
. Who says Organic doesn't give great results ?
What a haul. Very nice. I bet it smells wonderful
I've only put about 20 in.
I don't like to pull them until Mid Autumn but the rust is getting to them.
They get a little larger than this but I'm happy with this one.
My hand is next to the pint pot. It's not a trick or PS.
I've only put about 20 in.
I don't like to pull them until Mid Autumn but the rust is getting to them.
They get a little larger than this but I'm happy with this one.
My hand is next to the pint pot. It's not a trick or PS.
Edcculus
Well-Known Member
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zoebisch01
Well-Known Member
Yeah they can get huge . The whole barn smells like Garlic. After hanging it all I started to worry about the ropes handling the weight but they seem to be alright. I have to harvest my Shallots now too, and probably in a week or so the Sweet Onions (Walla-Walla's) will be ready.
. The whole barn smells like Garlic. After hanging it all I started to worry about the ropes handling the weight but they seem to be alright. I have to harvest my Shallots now too, and probably in a week or so the Sweet Onions (Walla-Walla's) will be ready.
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zoebisch01
Well-Known Member
What a haul. Very nice. I bet it smells wonderful
I've only put about 20 in.
I don't like to pull them until Mid Autumn but the rust is getting to them.
They get a little larger than this but I'm happy with this one.
My hand is next to the pint pot. It's not a trick or PS.
Yeah a lot of people are shocked at some of the homegrown stuff eh? What variety is that?
Allium ampeloprasum
It's mild and sweet. It's actually as much leek as it is garlic.
I slice it and eat it raw.
It's mild and sweet. It's actually as much leek as it is garlic.
I slice it and eat it raw.
Loweface
Well-Known Member
I've made garlic wine... Well garlic and chillie wine...
I think it was a mix of two recipies form the Jack Keller site as mentioned previously.
Not too sure, I think it was along the lines of 6bulbs of garlic, peeled, wrapped in foil and baked as directed (350F 2hr), simmered in ~4cups of water for 45min, added ~2cups honey, nutrient and tannin, fermented with (my addition) 5 split chillie peppers...
It's now in secondry, smells great, is in no way clear, and I plan on using it as a marinade or at least the base of a marinade next summer...
If you want I can try look up more detail of what I did...
This was for 1 gallon. I think making 5 gallons wouldn't be a waste if you have that much garlic... Think about it... If you made 5-10 gallons bottled it and threw them into the attic or something how good woud it be to marinade a chicken in 5-10 year old garlic wine...
I think it was a mix of two recipies form the Jack Keller site as mentioned previously.
Not too sure, I think it was along the lines of 6bulbs of garlic, peeled, wrapped in foil and baked as directed (350F 2hr), simmered in ~4cups of water for 45min, added ~2cups honey, nutrient and tannin, fermented with (my addition) 5 split chillie peppers...
It's now in secondry, smells great, is in no way clear, and I plan on using it as a marinade or at least the base of a marinade next summer...
If you want I can try look up more detail of what I did...
This was for 1 gallon. I think making 5 gallons wouldn't be a waste if you have that much garlic... Think about it... If you made 5-10 gallons bottled it and threw them into the attic or something how good woud it be to marinade a chicken in 5-10 year old garlic wine...
