Monday, April 2, 2012

Garlic Bath

Our family just loves garlic. If one of us eats garlic, we ALL have to eat it so we can stand being around each other. We use so much that it's in our best interest to grow our own. Garlic is one of those 'set it and forget it' crops. Anyone can do it.

Not sure why, but the garlic that's been in storage is sprouting like crazy. In previous years, there has been garlic still in great condition during cucumber season! What is going on? Perhaps is due to a milder winter? Not sure.

Anyway, we CAN'T waste as much garlic as this....


My thought at first was that it might still be ok to lacto-ferment the garlic. This would be a new one for me and I was excited at the opportunity. After opening just a few heads, it was clear that fermenting was out of the question...very soft garlic. Speaking of opening or peeling all this garlic, I tried this method that's all over Pinterest (excuse his potty mouth):


Did it work? For the most part, yes. I'm sure had the garlic been in prime condition it would have worked better.

These were the biggest bowls I had that fit together.
The ones that didn't get peeled by the bowl beating, got peeled with this handy-dandy garlic peeler that my only sister most awesome sister gave me for Christmas. This is such a great little tool!


Now, how to save the garlic? Or as I like to think: Project No Garlic Left Behind. Clearly, with this much garlic, the only thing that you can do is - a GARLIC BATH! Ok, not THAT kind of bath, although I'm sure there are people out there that swear by garlic baths as the end-all-to-cure-all. But what I'm talking about it Ray Bayless' kind of garlic bath .... Mojo de Ajo, aka: liquid gold or garlic gravy
Basically, I just tossed all the garlic (yes, even the ones with greens sticking out the top, trust me, it'll be fine) in a dish and generously covered it with olive oil, baking it at 325 degrees for about 45 minutes (watch that it doesn't get past the 'soft' stage).
The original recipe calls for the garlic to be mashed at this point. This time, I'm leaving it whole.
Husband came home and told me he could smell it from the driveway, it's pretty powerful when you roast a ton of garlic at one time.



How to use it? Eat it with a spoon if you're truly a garlic lover, of course. Or; use it in salad dressing, stir fries, fish, chicken, veggies, in hummus, for bread dipping, you name it! We had some for dinner drizzled over some broccoli rabe. Yum.

So if you find yourself with a bunch of garlic that's sprouted, don't compost it quite yet.....it's bath time with Mojo de Ajo, baby. Garlic gravy goes with everything....except cereal...and maybe pancakes.

Store in a jar up to three months in the fridge as long as the garlic stays covered with oil.
Enjoy the day-

Linked to Homestead Revival's Barn Hop #56, Simple Lives Thursday, Frugal Days/Sustainable Ways #21, Hearth and Soul.

10 comments:

  1. I have the same garlic peeler your wonderful sister gave you and I love it. The garlic bath is a great idea for extra garlic. I have a whole garden full growing now. Can't wait to try this!

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  2. Lots of great tips.
    I have Elephant Garlic that grows all over my property...it's been here probably since the dawn of time... yes! We have tons of it.
    Only recently as 3 years ago did I realize it was ok to eat it. Not everything the is 'wild' is edible.
    Anyway-- could this recipe be used for Elephant garlic?
    and... I wonder if I can clean the skins off the same.
    I can't wait to try it.
    Thanks for posting...
    came here via FFBH #52

    -Pat

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  3. Hi Pat,
    Thanks for commenting! I would LOVE to have elephant garlic! It's my understanding that the taste is much more subtle than regular garlic, but I think it would be worth it to give it a try and see how it tastes in mojo de ajo...especially seeing as you have it already. Perhaps you'd end up with a great base for salad dressing.

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  4. Thanks for stopping by my blog, Wonderwoman! Love your Bostons! Best dogs to have in my opionion - of course I say that about any dog I have had. However, these two are special.

    Ann TBL

    P.S. great tips for the garlic! It is so good for you!

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  5. I absolutely loved this post! We are garlic lovers (and grow our own) and hate waste. Brilliant way to save garlic! Perhaps I should admit this publicly, but we do love savory pancakes with garlic gravy. :) I'm going to feature your post tomorrow on my round up on the Hearth and Soul Hop.

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  6. Do you suppose I could use a different oil (coconut is what I have?) and any clues as to how long this would last???

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  7. Hi Christy! The original recipe stated that as long as the garlic stays covered in the oil, it will keep for up to three months in the fridge.

    As far as using coconut oil...not sure. I think it would be hard to use after refrigerating...you know?

    Thanks for your comment!

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  8. Well duh, I suppose I could just scoop some out and let in warm up on the counter. Or use olive oil like you suggest!

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  9. Oh that looks really good and easy. I am patiently waiting for my garlic I planted in the fall to be ready. My first crop of it :)

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