GARLIC IS YOUR FRIEND
In the kitchen this garlic is a pretty addition. It’s a good to have a nice looking friend in the kitchen while you’re working. It’s a great keeper. It’ll stick around. Kept properly it will last all winter (if you don’t eat it all first). Here, on our farm, I store my garlic at about 50 degrees in a dry upstairs closet. It lasts until spring. I plant my leftover garlic in the spring. You can freeze your garlic. Take a pint container, glass or plastic, and pack it tight with garlic. Fill to the top with olive oil, cap it and then freeze it. Take it out of the freezer and refrigerate when you are ready to use it. It works great!
IN AND OUT OF THE POT
Raw it’s flavor is medium spicy and bold. Not acrid or bitter. Cooked, it is a buttery mellow garlicky realm that lays a foundation under everything in a very laid back way. It’s such a great flavor you’ll want to put it in everything but the chocolate cake.
