When it's ready for harvest, I am going to keep some fresh. Most of it will probably get minced with olive oil, placed in small containers, and frozen for later use. This way we can take out a little at a time and use it all year long. The last of it will get replanted for next year!
When I was helping in the kitchen at the Lake View Country Club, they would take all their fresh garlic and run it through the processor with olive oil and then freeze it in small containers. This way they could take out a container and put it in the fridge to thaw and then cook with it. It lasts longer, stays fresher, and saves both time and money.
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