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Old 07-20-2010, 11:43 AM   #31
Executive Chef
Join Date: Mar 2008
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June: Actually, we did have garlic scapes (a shoot that comes up with the flower pod from the middle of the plant) from the hardneck variety this spring (you probably already knew that)--sauted and added to macaroni salad. We didn't need to thin the garlic at all--they were planted about 12 inches apart.

Fresh garlic is great, I had to harvest some of it early because last years garlic was drying out and sprouting and I needed (garlic fix) some of it. Harvesting a few globes early let me see how close we were to harvest.

I'm surprised at what a low maintenance crop garlic can be, with proper planting, covering, wait until spring, little weeding, easy harvest and let dry. I'm hoping the drying will help in removing the coverings on the cloves, they are difficult to remove fresh. I'll give a try to your suggestion of Aglio/Olio over pasta, thank you, Bliss

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Old 07-20-2010, 07:01 PM   #32
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Join Date: Nov 2008
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I grow hard neck. i keep it at room temp in the dark, if it senses cold it will try to sprout. just put some in the fridge and check. I usually use all mine up ( wife gives it away at christmas .) by May and then use store bought or local farmers,,, i'll be picking mine next week. The sprouts I find to be sweet , I cut some out to check because Jacques Pepin said that it is wrong what we were told about them being bitter. maybe the sweet turns sour when it overcooks but so does the rest of it.
depending on what I'm making sometimes i love the bitterness of fried garlic.
I have a wings recipe that I use two or three heads in. Lemon garlic wings. so it disappears in a hurry sometimes

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Old 07-20-2010, 08:15 PM   #33
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Location: USA,Minnesota
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I usually buy a half gallon size jar from sam's club. It keeps for quite a while, but interstingly the comercial refrigerator in the place I volunteer keeps the same jar at lewast twice as long.

You are what you eat.
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