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'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.