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

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

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

garlic news 2016

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