I really enjoy growing garlic. I plant softneck garlic in the fall, in late September or early October and it overwinters with little sprouts, starting to grow again in the spring. Typically, I harvest it in June when the leaves turn yellow and a "test head" looks ready (not round, but forming distinct cloves). But, this June I was on vacation when my garlic was ready. I missed optimum harvest by over 2 weeks. What happens then? See the head of garlic pictured above? The cloves have started to separate from the head. If I waited longer, the cloves would have fallen free of the head. Why is this a problem? Garlic that reaches this stage has poor keeping qualities, it will spoil in my usual storage in a dark, dry cabinet layered in newspaper.
So what to do? Thank goodness there are alternative ways to preserve garlic. The University of California, Davis, produced this helpful document:
http://postharvest.ucdavis.edu/files/251548.pdf
Following their advice, I am separating the cloves, peeling and preserving them in the fridge in dry red wine, dry white wine, and white wine vinegar. A bonus is that you can cook with this garlic-infused wine and vinegar! I am also peeling and freezing them, roasting and freezing them (and smearing them on crusty bread, yum!), dehydrating them and making some of my own garlic powder and garlic salt. (One thing I am not doing is preserving garlic in oil, due to the danger of botulism). As a consequence, my kitchen smells like a garlic factory! I will still hold some of the better-looking heads in the cupboard, but will check on and rotate them often.
No comments:
Post a Comment