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Old 06-02-2019, 04:06 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,021 posts, read 18,874,120 times
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I'm genuinely surprised at how much of it we got - it was our first try at growing it.



This stuff is much more sweet and less harsh tasting than grocery store garlic. That's not a bad thing, but I'm wanting to figure out how to use them to their 'full potential.' I don't want to waste our precious little gems.


No pickling suggestions. I'm SURE it would be delicious, but I'm not doing canning/sterilizing the bottles.



Maybe cream of or roasted garlic soup. Maybe a fresh, homemade aioli to go with bouillabaisse. Maybe some roasted garlic. . . Other ideas????
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Old 06-02-2019, 07:04 PM
 
Location: On the sunny side of a mountain
3,181 posts, read 7,025,414 times
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Congrats! The squirrels ate all mine this year. I always make garlic bread with it because it's so much better with home grown, really good bread and butter with fresh parsley. Honestly I just use it on everything I possibly can, it's so good.
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Old 06-02-2019, 08:31 PM
 
Location: So Cal
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Forty-clove chicken?
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Old 06-03-2019, 04:56 AM
Status: "Brexit bound" (set 1 day ago)
 
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Roast it.
Then spread over toast with some really good butter.
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Old 06-03-2019, 04:57 AM
 
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roasted, then spread on bread to make grilled cheese sammiches. MMMMM
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Old 06-03-2019, 06:55 AM
 
Location: Phoenix, AZ > Raleigh, NC
15,021 posts, read 18,874,120 times
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I used some in Caesar salad dressing last night. No question these things taste different than store bought. Sweeter, milder. I can't help but wonder if roasting would render them TOO mild.

Also, the skins are really thin. And moist - I'm guessing they'll eventually dry. But they are a super PITA to peel. Nearly impossible if I want them left whole. 40 clove chicken is off the table.
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Old 06-04-2019, 01:45 PM
 
Location: Illinois
265 posts, read 63,023 times
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When I dig mine up, the viable tops are used in a soup, stew, salad, or to add to broth-making ingredients. I leave enough stem on above the heads to tie together and hang in basement or garage to dry. This extends shelf life, if you don't dry, the clock is ticking until it goes bad because of moisture.
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Old 06-04-2019, 02:15 PM
 
Location: Alexandria, VA
11,366 posts, read 20,159,003 times
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Have you check the recipe thread for garlic recipes?
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Old 06-04-2019, 02:40 PM
 
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Spaghetti alio i olio i pepperoccini - it will take duct tape to keep SO from showing up:>)
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Old 06-04-2019, 08:55 PM
 
Location: SoCal
12,979 posts, read 6,201,140 times
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I roast with chicken but very lightly, not to hard. They are soft inside unlike regular garlic. Or I mash them up and add to sautéed vegetables, it’s better than sautéed them with vegetables. Healthier I think.
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