The garlic braids from the Baja Bus make a beautiful decoration in my kitchen. I have a spot ready to place them every May. The garlic will last until the fall so you can use it throughout the summer. This garlic is all harvested by hand and braided. Here is a story about the journey to Santa Fe with amazing photos.
This variety of garlic is a soft neck and it has smaller heads than some of the New Mexican grown garlic from CSA shares last fall. The taste is crisp and clean spice that will mellow when cooked.
I use garlic in almost every meal. Breakfast brings egg dishes with onions and garlic to give them a distinct bite and aroma. I include garlic in my salad dressings as a finely ground paste and in most vegetable side dishes and stir fry. I even include garlic in savory cheese dishes to add a punch of flavor.
Here are a few ways that you can use the garlic.
Amy Hetager, CSA Blogger
Cut the top off one of the heads so that the bulbs are showing. Sprinkle a little kosher salt and pepper on the top. Add olive oil. Please in an oven on 425 degrees for 45 minutes and allow to roast. Delicious in salad dressings, spread on bread and eaten with crackers. If you do not like the bite of garlic, try this method as it has a milder flavor when roasted.
Chinese Preserved Garlic
From Vegetarian Planet by Didi Emmons
Use this garlic for cooking to add a sweet and salty flavor. I also eat this raw with marinated vegetables such as carrots and green beans.
1/4 cup soy sauce
1/4 cup Chinese rice vinegar
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 tsp chile flake
1 cup peeled garlic
In a small saucepan, heat all liquids, sugar and chile until the sugar dissolves. Remove pan from stove. Find a small canning jar and add the garlic cloves. Pour hot liquid in and let cool. Refrigerate the garlic for at least 3 weeks to pickle. It will keep well for a month after that.