Garlic News 2016
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Transcript of Garlic News 2016
Music- Beautiful bulb with
subtle flavor. Versatile;
gives garlicky undertones
to sauces and stews.
Origin: Italy
Transylvanian- Large,
cream colored bulbs.
Origin: Romania.
Inchelium Red- Won
1990 Rodale Kitchens
garlic tasting test. Large
bulbs. Stores well.
Origin: Found on the Col-
ville Indian Reservation
German Red- Pretty pur-
ple-brown skins. Strong
and spicy. Origin: Germa-
ny
Russian Red- Deep and
musky flavor. Easy to peel.
Origin: Russia
Metechi- A solid, strong
crowd pleaser. True garlic
flavor. Origin: Republic of
Georgia
2016 Gourmet Garlic Varieties
Garlic 101
Garlic is categorized as
hardneck or softneck.
Hardneck garlic has a
strong center stem. It
does well overwintering
in cold climates. Hard-
neck garlic produces
smaller bulbs than soft-
neck. Cloves are easy to
peel. Asiatic, Creole,
Marbled Purple, Porce-
lain, Rocambole and Tur-
ban garlics belong to the
hardneck group.
Softneck garlic has a
soft stem that flops over
when it is ready to har-
vest. Traditional folksy
garlic braids are made
with softneck varieties.
Softnecks are abundant
producers of big bulbs
with many cloves. Arti-
choke and Silverskin
garlics belong to the
softneck group.
Special points of interest:
Learn how to plant and grow garlic Pg,.2
Pickle it! Pg. 2
Roast it! Pg. 3
Homemade garlic salt and seasoning recipes
Garlic from Dickie Bird Farm, LLC
Go
urm
et
Ga
rlic
20
16
Inside this issue:
Overwinter Garlic 2
The Garlic Harvest 2
Pickled Garlic 2
How to Roast Garlic 3
Make Garlic Salt 3
Minced Garlic 4
1. In fall, prepared your
soil for planting. I ap-
ply compost heavily
and make sure soil is
well-drained and aer-
ated.
2. Start with well -
deve loped, h igh -
quality garlic bulbs.
Separate cloves.
3. Plant each clove point-
ed end up, 2-4 inches
deep, 5-6 inches
apart. Sow in rows 18
inches apart.
4. Cover with soil.
5. Water well for 3-4
days.
6. Top with 6 inches of
straw mulch.
7. Allow garlic to overwin-
ter.
8. When snow melts in
spring, add an addi-
tional 4-6 inches of
straw mulch to sup-
press spring weeds.
9. By early summer garlic
will form buds. Break
the steam to redirect
that energy to bulb
formation.
10. In mid to late summer
the tops of stalks will
start to turn brown,
signaling it’s time to
harvest.
Directions
1. Combine vinegars and
sugar in a heavy
saucepan. Bring to
boil stirring constantly.
Cook 2-3 minutes. Re-
move from heat.
2. Pack garlic cloves and
peppers into jars, leav-
ing ½ inch space to
top.
Ingredients
2 cups white vinegar
2 cups apple cider vinegar
1 ½ cup sugar
1 1/2 lb garlic, cloves sepa-
rated and peeled
5 hot peppers, sliced
4 pint jars with lids, sterilized
3. Pour liquid into jars,
leaving ¼ inch space to
top.
4. Process jars according
to safe processing
standards or keep re-
frigerated. Allow 2
weeks rest before use.
4. Remove stems and
store bulbs in airy, dry
conditions until use.
1. Dig cloves carefully to
avoid scuffing bulbs.
2. Remove loose dirt by
brushing or wash
away with a high pres-
sure hose. Be careful
not to damage garlic.
3. Hang in a well-
ventilated area for 4
weeks to cure.
How to Harvest Garlic
10 Steps to Overwinter Garlic
Sweet Hot Pickled Garlic
Page 2 G
arl
ic f
rom
Dic
kie
Bir
d
Store bulbs in airy,
dry conditions
until use.
1. Preheat oven to 400 degrees F.
2. Peel the outer skins off the garlic to reveal
individually wrapped cloves. DO NOT separate
cloves.
3. Cut ¼ inch off of the garlic’s pointed side.
4. Line a custard cup or bread pan with foil.
Place garlic in foil, exposed side up.
5. Drizzle exposed area with olive oil.
6. Bake until soft, about 30-45 minutes.
3. Place in blender or food pro-
cessor with salt. Run until
salt looks powder fine.
4. Spread on a large baking
sheet. Bake 2 hours. Check
moisture, continue to cook
until salt is completely dry.
5. Process salt in blender or
food processor as second
time to break up any chunks
that formed during baking.
Ingredients: Garlic, coarse salt
*Use 1 large bulb per cup of salt.
Directions
1. Preheat oven to 200 F.
2. Separate cloves from bulb and
peel cloves imperfectly (some of
the innermost skin left on en-
hances flavor and texture of fin-
ished garlic salt).
6. Store in airtight container.
How to Roast Garlic
Homemade Garlic Salt
Page 3
Ingredients: Garlic
Directions
1. Peel cloves completely.
2. Slice thin with a mandolin slicer.
3. Spread in food dehydrator trays. Set temp to 125 degrees F.
4. Dehydrate until completely dry.
5. Chop dried chips in a grinder or food processor to desired size.
6. Store in airtight container.
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Dried Minced Garlic