In Season: Garlic

Garlic’s pungency makes it a highly recognizable ingredient, whether sauteed for sweetness or minced and mixed. Its strong flavor may be an indicator of its power as a mosquito repellent, fortifier for health, aphrodisiac and, obviously, vampire repellent. I once ate a “garlic bomb”—a huge chunk of garlic wrapped in cheese—to repel mosquitoes, and I think it worked, if only because I felt like I was sweating garlic. However, you’ll find below many better ways to enjoy garlic.

**All About Garlic**

In Season: Garlic

When to Buy:
Anytime! Garlic keeps through the winter, and can be harvested all summer long.

What to Buy: Look for a bulb (or head) of garlic with plenty of dry, papery skin. Green shoots mean the garlic is too old or wasn’t dried properly before it was stored.

Prep & Storage:
Garlic should be stored in a cool place away from direct sunlight, and with some air circulation. (A garlic storer will keep garlic in its ideal dark and ventilated conditions.) Garlic will get moldy if stored in the fridge. If raw garlic is kept in oil it may cause botulism, which is toxic. Under the right conditions, garlic can be kept in your house for 2 weeks.

How to Cook: Most recipes require garlic to be minced or crushed. An easy way to do this is to carefully crush the clove of garlic with the flat side of a knife blade, which then makes removing the skin easier. Discard the skin, and then sprinkle a little bit of salt onto the cutting board to absorb the garlic juice. The salt-garlic mixture will be easier to transfer to the dish you are making. You can then continue crushing the garlic until it is the right consistency.

Recipe Box: So many things go with garlic!

Garlic Sauce
This creamy, garlic white sauce goes with many main dishes—pasta, sausages, potatoes, or vegetarian meatballs.

Garlic Bread
I love garlic bread! Perhaps without the parsley.

Garlic Biscuits

These are delicious, but definitely substitute fresh garlic for the garlic powder.

Super Garlic-y Salad Dressing
Fresh garlic cloves make this salad dressing pop.

Caramelized Broccoli with Garlic

Yum, this broccoli is highly recommended.

Sarah Trautman writes for SKC from Northfield, Minnesota, which boasts soy and corn crops, turkey farms, and a cereal factory. Sometimes it smells like turkey farm, but mostly it smells like Frosted Mini Spooners and Coco Roos.

Originally posted on Tuesday, February 28th, 2012

One Response to “In Season: Garlic”

  1. Nancy

    February 28th, 2012

    I can’t imagine not liking garlic in most anything savory.. just an advisory: if you eat it, your roomies should have some too.

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