The garlic is another one of those examples of mother nature’s unpredictable habits. I’m not complaining about the rain because we all needed every drop of it but the garlic had way too much rain. The bulbs are big and the cloves are a good size and quite tasty.
Garlic
But there’s so much loose, wet material between the cloves. It reminds me of the little flexible styrofoam type sheets that they somethings use for packing . . separating glassware maybe.
Garlic
There’s no way the garlic is going to dry with all that “insulation” in there so I’m going to have to do something different to preserve it. I can store it in wine or vinegar, in jars, in the fridge, for up to 6 months. I’m not crazy about freezing it because no matter how much wrapping I put on them, or even vacuum seal them, it seems that everything in the freezer smells and tastes like garlic.
This is probably the best crop I’ve ever had as far as size of the cloves but darn . . it’s a mess with all that stuff in the middle of the bulbs. The only thing I can think of is that it was so wet and then got so hot while the ground was still wet . . I don’t know . . I’m just guessing.
Garlic
This is about half of the garlic crop.
Garlic
I guess I shouldn’t complain. At least I’m getting a good bit of garlic, which is more than I can say about tomatoes and peas.
Judy H says
Maybe dehydrate and grind some? You probably wouldn’t want to do that with all of it, tho….
Judy H says
Ball’s Complete Book of Home Preserving has a roasted garlic jelly recipe in it.
I haven’t tried it, but it sounds yummy!
Rebecca in SoCal says
Could you roast some, and maybe preserve it in oil?
I have seen jars of roasted garlic cloves in the stores, but those are commercial. Who knows what they use?
Judy H says
You can freeze roasted garlic in oil, but I read something recently that said not to store it in the refrigerator.