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Garlic- storage tips and recipes

Garlic, Green Garlic, and Garlic Scapes

Garlic needs to be stored in a cool place away from direct sunlight.  Garlic also needs to &quot;breathe&quot; and

allowing the correct air circulation will extend its shelf life. An excellent way to store garlic is in a special

garlic keeper. These are designed with holes to allow the air to circulate. Garlic heads and clovesshould

not be stored in your kitchen fridge. If garlic is refrigerated then it is likely to go soft and moldy. The

same problem is likely to occur if garlic is stored in a sealed plastic container. Never store raw garlic in oil

- this can lead to botulism and possible death.

Fresh Garlic has come right out of the ground, and can be used immediately for a sweeter version of the

typical garlic available in stores. To cure it on your own, you can peel the outer layers and store in a

warm dry place, away from direct sunlight.



Roasted Garlic                                                      from http://simplyrecipes.com


1. Preheat the oven to 400°F.

2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.

Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple

teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.

Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the

skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic

cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm

French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and



Green garlic and garlic scapes add delicate garlicky flavor to spring and early summer dishes.

Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion. It is

harvested before the bulb matures and forms divided cloves. To use, trim off root ends and any tough

part of the green leaves. Chop or slice white, light green, and the first few inches of the dark green

leaves (as long as they are tender). Use as you would green onions or garlic, noting that it is stronger

than the former but milder than the latter.  Store Green Garlic as a fresh green vegetable: in a loosely

closed bag in the fridge. Use within the week. If you&#39;ve had it for a while and the outside is getting a bit

slimy, take those outer leaves off; the inside should be fine to chop and cook. 


Garlic scapes are the curled flower stalks of hardnecked garlic varieties, which are removed in late

spring/early summer to help the plant focus all of its energy into making garlic cloves. Crunchy, with a

mild garlic flavor, garlic scapes are great in salads and stir-frys, or as pickles, and make a great spring

pesto! Store scapes in a sealed plastic bag in the refrigerator, where they will last several weeks.


Green Garlic Pesto

By Molly Watson, About.com Guide

“The young shoots of garlic, commonly called green garlic, is easy to turn into a flavorful spring pesto

sauce.  This pesto keeps very well, covered and chilled up to 3 days or frozen up to 2 months.”

Prep Time: 30 minute

Total Time: 30 minutes


•1/2 pound green garlic

•1 Tbsp. vegetable oil

•1/2 tsp. salt, plus more to taste

•1/4 cup pine nuts or pistachios

•1/4 cup extra-virgin olive oil

•1/4 cup freshly shredded Pecorino cheese or other hard, flavorful grating cheese



1. Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin


 2. In a large frying pan over medium-high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until

soft, about 3 minutes. Let cool to warm room temperature.

 3. In a blender or food processor, pulse pine nuts or pistachios to chop. Set aside. Add green garlic and

process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in

olive oil. Pulse in reserved nuts and cheese. Taste and add more salt if you like.

Makes enough Green Garlic Pesto to coat 1 pound linguine.

Read more at http://localfoods.about.com/od/spring/r/GrGarlicPesto.htm



Garlic Scape Pesto


•           1/4 cup pine nuts

•           3/4 cup coarsely chopped garlic scapes(or use half scapes and half herbs such as basil, dill, and


•           Juice and zest of 1/2 lemon

•           1/2 teaspoon salt

•           A few generous grinds of black pepper

•           1/2 cup extra virgin olive oil

•           1/4 cup grated Parmigiano Reggiano cheese



In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until

just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.  

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor

fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil

slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the

pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese

until after you&#39;ve defrosted it.



White Bean and Garlic Scape Dip                    shared by Kathy LeBlanc, CSA member


1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.



In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add

cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2

or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or

lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with bread,

tortilla chips, etc.



Garlic Scape Oil

Try this scape-infused oil in the recipe for countertop mayonnaise (below)!


1 Scape

1/2 cup Olive oil

1/2 cup &quot;light&quot; oil (canola, veg, etc.)



Clean and dry scape.

Cut entire scape into 1/4&quot; pieces.

Pulverize scape in mortar and pestle (or use mini-prep w/ one or two pulses).

Scrape scape into glass jar, bottle, or squirt bottle.

Add both oils to scape.

Close container &amp; shake for 5 seconds.

Set on counter for 1/2 hour to blend flavor.


Keep in fridge for 1-2 weeks.



Countertop Mayo


Yolk of one egg

½ teaspoon fine salt (use slightly more of coarse or kosher)

½ teaspoon dry mustard (fresh-ground, use more if pre-ground)

½ teaspoon white sugar (use more if you like miracle whip)

2 teaspoons fresh lemon juice (look out for seeds)

2 ½ teaspoons vinegar (white wine, use more if rice vinegar, less if cider)

8 ounces oil (veg, canola, etc.)



The trick to this recipe is in the wrist... Keep whisking through the whole process! (You might want to

have a friend in the kitchen to take help out)

Whisk egg, salt, sugar and mustard until thoroughly combined &amp; shiny.

In separate bowl, mix lemon juice and vinegar.

While whisking, add half of juice/vinegar to egg yolk.

Continue whisking briskly and add in a few drops of oil until thoroughly combined.

As you whisk, slowly drizzle oil into mixture, incorporating oil into the thickening emulsion.

When the emulsion starts to lighten up in color... you may slow down your whisking (but don&#39;t stop).

When half the oil has been incorporated, add remainder of juice/vinegar while whisking.

At this point you have a nice salad dressing or sauce for meat/veggies.

To bring it &quot;all the way&quot; to thick mayo, just continue adding oil while you whisk. The more oil you add,

the thicker it will get. Stop whisking when all oil has been added or the sauce is as thick as you want.

Now for the weird part: put it in a sealed container and leave your mayo on your counter, at room temp,

for one hour. This gives the juice/vinegar time to work on the raw egg yolk... &quot;treating&quot; works at room

temp. If you refrigerate the mayo as soon as you make it, the colder environment hinders the acid so it

can&#39;t do its job!

As always when working with raw eggs, pregnant women and others with immune concerns should only

use pasteurized egg yolks.

Mayo should keep in the fridge for one week, assuming you followed the last step and left it on the

counter for an hour.


Substitute other dry seasonings in place of mustard - curry powder, chili powder, fines herbs, etc.

Substitute flavored oil (e.g. Scape, basil, etc.) for some of the oil in the recipe. Try 1 tablespoon to start,

and whisk it in halfway through the recipe, after you add the last of the juice/vinegar.


Greens and Green Garlic

By Molly Watson, About.com Guide


 “A few chopped green garlic stalks or garlic scapes add a springy sweetness to collard greens, kale, or

Swiss chard. You can even use spinach, just cook the green garlic an extra few minutes before adding the

spinach and reduce the greens&#39; cooking time to just 3 or 4 minutes.

The prosciutto is completely optional – vegetarians or people without some extra prosciutto kicking

around in the fridge should feel free to leave it out.”


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 4 servings



•           1 to 2 Tbsp. olive oil or other cooking oil

•           3 green garlic stalks or garlic scapes, chopped

•           1/8 tsp. salt plus more to taste

•           2 slices prosciutto, sliced (optional)

•           1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped

•           Freshly ground black pepper (optional)

•           Fresh lemon juice (optional)



1.          Heat a large frying pan over medium high heat. Add oil. Swirl the oil to coat the bottom of the

pan and add the green garlic and salt. Cook, stirring, until the green garlic is wilted, about 1 minute.

2.         Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.

3.         Add greens, stir to combine, add 2 Tbsp. water. Cover, reduce heat to medium low and cook until

greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens

used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8


4.         Add salt, pepper, and lemon juice to taste, as you like.

This entry is related to the following products. Click on any of them for more information.
Garlic, Eggs, Olive Oil, Lemons, Garlic Scapes,
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