The curing, cleaning and sorting is finally over! All varieties have been added to our shop.
A couple of updates -
- We did not have enough of the Carpathian to offer this year. We are going to try to size up our stock and hope to have some in the next couple of years. Sorry, we are very sad about this too!
-Our French grey shallots are sold out for this year. We hope to have more to offer next year.
-We have only 1 Lb of Medium and 1 Lb of large bulbs left in the Pehoski Purple. If you are interested, make sure you get your purchase in.
-We also only have a few pounds left of our Vietnamese to offer.
After sorting we are always left with our rejects, not all bulbs are good enough to make the cut. Over the next couple of months, I typically preserve a lot of them by pickling, freezing and dehydrating for powder. That will give us lots of garlic goodness to last through the winter, but one thing I do like to make right away with the spare cloves is Garlic confit. After cooking, I can throw it in the fridge and it will store about 2 weeks, if it lasts that long! We love it on all of our summer produce.
Confit is a fancy, French term for preserving something by cooking it slowly, for a long time, most often in oil. It is super simple to make, and we use it for all kinds of things. You can throw it on some cooked vegetables, use as a base sauce for pizza, cook you eggs in it, use in salad dressing or top a steak or other meats with it. My favorite use is just smearing some on toasted bread, instant garlic bread!
There are different ways that you can make it, some do it in the oven, I do it in a pot on the stovetop so that I can keep an eye on it.
-Peel garlic and leave whole (however much you want; I typically do 20-30 cloves) and place in a saucepan.
-add 1 tsp of salt or to taste. You may add other aromatics also, I like Rosemary and thyme, dried Chile pepper, feel free to experiment with what you like.
-cover with a good olive oil, all cloves should be submerged, about 1/2 to 1 cup of oil.
-cook on a low temperature, at just barely a simmer for about 1/2 hour to 1 hour until the cloves start to turn a golden brown. Remove from heat and let cool
-Place in glass jar and store in the fridge, up to 2 weeks. It can also be frozen for up to 6 months.
Enjoy!
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