Gardening for Garlic!
Being it's garlic harvest season, I was talking with a gardener friend about how much garlic we grow in our gardens. In my house, I grow a lot because we use garlic on an almost daily basis. I can easily go through two large braids of garlic before next year's crop is ready.
My friend said he would use it more often if it weren't such a pain to crush and chop at meals. That's when I shared my method for doing it all at once and enjoying the benefit for weeks and weeks to come.
What I like about this over the store-bought in jars is this is packed in oil not water, so when you toss it in a pan of oil, it won't splatter all over!
My friend said he would use it more often if it weren't such a pain to crush and chop at meals. That's when I shared my method for doing it all at once and enjoying the benefit for weeks and weeks to come.
What I like about this over the store-bought in jars is this is packed in oil not water, so when you toss it in a pan of oil, it won't splatter all over!
The How-To:
Start by peeling whole cloves. I typically do 1-2 bulbs of garlic at a time. That lasts us anywhere between 4-8 weeks and so far, I've never had it go bad on me.
I have a mini food processor. I highly recommend them for small jobs like garlic and herbs. I have not tried this in my full sized processor, so I don't know how well it chops cloves.
Once processed, mix the chopped cloves in olive oil, enough to fully cover all the garlic, but not leave it "swimming" if you know what I mean.
I then smooth out the top. Once in the fridge, this will solidify, which is fine. That will have no impact once you spoon out and cook with it.
I have not been scientific about how long this will keep. Most recipe sites I see use an absurdly short window, I guess to avoid lawsuits. So the official answer is 1 week. But we have had ours stored in the fridge for easily a month, maybe more. It's never gone rancid or moldy. But I will tell you, it is AWESOME having a container of fresh garlic in olive oil handy and ready for cooking!
As Jacque Pepin says, "Happy Cooking!"
Start by peeling whole cloves. I typically do 1-2 bulbs of garlic at a time. That lasts us anywhere between 4-8 weeks and so far, I've never had it go bad on me.
I have a mini food processor. I highly recommend them for small jobs like garlic and herbs. I have not tried this in my full sized processor, so I don't know how well it chops cloves.
Once processed, mix the chopped cloves in olive oil, enough to fully cover all the garlic, but not leave it "swimming" if you know what I mean.
I then smooth out the top. Once in the fridge, this will solidify, which is fine. That will have no impact once you spoon out and cook with it.
I have not been scientific about how long this will keep. Most recipe sites I see use an absurdly short window, I guess to avoid lawsuits. So the official answer is 1 week. But we have had ours stored in the fridge for easily a month, maybe more. It's never gone rancid or moldy. But I will tell you, it is AWESOME having a container of fresh garlic in olive oil handy and ready for cooking!
As Jacque Pepin says, "Happy Cooking!"
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