A friend brought garlic yesterday from his garden. They are very large and already cured well.
From the cured garlic heads I tore them apart to have 23 large cloves. After giving them a twenty minute freeze on a cookie sheet, I then double bagged them for the deep freeze and their life expectancy is about a year. By freezing them individually, they won’t stick together when I want to use one or two. The deep freezer in the carport doesn’t cycle like the kitchen refrigerator freezer section does so they will always remain completely frozen.
He also brought five that need to cure. They hang in the dark, dry “Fibber McGee’s Closet” until thoroughly cured. It is well ventilated to do the job.
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~~~~~ Recipe - Garlic Butter~~~~~~
Use this garlic butter to make garlic bread, melt over steamed vegetables or make a quick pasta side dish.
- 2 sticks (1 cup) butter, softened
- 4 cloves garlic, minced or 2 teaspoons garlic powder
- 1/4 cup chopped flat leaf parsley or 2 Tbsp. dried parsley
- 2 Tbsp. minced shallot or onion or 1/4 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Combine all ingredients in a food processor and process until smooth.
- Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to 6 months.