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Preserving Garlic for Year-Round Use

| 3/4/2020 10:38:00 AM

The Garlic Patch 

It’s March and my garlic stash is diminishing and drying out. But that’s OK, I’m covered. I plan for this. I preserve garlic in a few different ways to ensure a year-round supply of farm garlic.

We grow some lovely garlic

Over the years, I have come to know that some of those beautiful cured storage bulbs will stay firm but most will be dried out by February. This makes sense. Word is that I should expect garlic to keep until New Years Day. Maybe ideal storage conditions, dry and cool and dark with good airflow, might extend this New Year’s prediction. For years, I would be without farm garlic from February until May when the first garlic scapes are snapped off the plants. Why buy garlic during the dry months? Now I prepare for these gap months. I freeze chopped garlic and dehydrate garlic into powder so that I can cook with farm garlic year round. 

Here are four ways to keep garlic so that you will be cooking with your own (or farmers market fresh) garlic year round. 

Garlic Powder 

Peel and slice garlic. I use the food processor and slice them like almond slices. Dehydrate the slices in a dehydrator or the lowest setting of the oven. This will take all day or longer. When you can snap a slice--not bendy--then it is ready. Cool, then powder. I use my Vitamix to powder garlic. A coffee grinder dedicated to spices would work. Whatever gadget you use, clean it promptly and thoroughly so your next smoothie doesn’t taste like garlic. This garlic powder is so premium! Especially if you grow the more potent hard-necked garlic, as we do at House in the Woods Farm. Sometimes I give small jars of garlic powder as gifts. Read my blog about garlic powder and the gardening setback that led to learning how to make it. 

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