Garlic Spaghetti (Pasta)
Saute desired meat. Set aside. Chunk, slice, or mince garlic in butter or oil. Boil pasta to desired tenderness. Combine all, add in fresh minced parsley. Add butter or olive oil if needed to loosen pasta. Garnish with shredded parmesan cheese.
Toum
One of our farmer’s market customers gave us this recipe from Lebanon. 2 heads of garlic, minced; 2 tsp lemon juice; 1/2 tsp salt, 1 1/2 cup mild olive oil Using a high speed blender or stick blender, combine garlic, lemon juice and salt. Very slowly dribble in the olive oil. If too much olive oil gets in at a time, the emulsion will break leaving you with a thick garlic oil, yummy but not spreadable. When it’s finished it should be thick and spreadable like mayonnaise.
Garlic Mashed Potatoes
Our favorite way to eat mashed potatoes is with the addition of garlic. We use an instant pot, but this would also work roasted in the oven. Our favorite garlic for this is Music. It’s large size, pungent flavor, and cooked texture lends itself to the mashed potatoes.
Peel several cloves of garlic and put on top of the potatoes in the instant pot. Cook as normal. Drain out water, mash as usual. Add butter and milk or cream to make creamy.
For roasting the garlic, cut the top off and drizzle with olive oil. Seal in aluminum foil and roast in the oven at 350 degrees for 45 minutes. Add to the cooked potatoes by squeezing the soft garlic out of the peels.
Also, the garlic can be sliced or chunked into a frying pan with butter and sauteed to create a different flavor profile. Add to the cooked potatoes and mashed.
Pickled Garlic Scapes
Garlic scapes store really well fresh in the fridge or even in the freezer. One way that we store them is to pickle them. They are also very popular at the farmer’s market.
The brine is made of one-part water, one-part white vinegar, and two tablespoons of salt to three cups of vinegar solution.
For three pints mix 1 1/2 cups water, 1 1/2 cups white vinegar, and 2 tbsp of salt. Heat to dissolve salt. Pour over cut scapes in the jar and seal.
Water bath for 15 minutes or pressure can for 10 minutes. I can do small batches of pints in my instant pot and so will pressure can those. If I’m doing a big batch, I’ll water bath in my regular canner.
Garlic Scape Pesto
2/3 cup garlic scapes, chopped 1/4 cup walnuts, toasted (we use black walnuts, and we don’t toast them) 2/3 cup basil leaves 1/3 cup fresh parsley 1/4 cup parmesan cheese 2 tbs lemon juice 1/2 cup extra virgin olive oil
Pulse chopped scapes in food processor for about 30 seconds. Add the walnuts, basil, parsley, cheese, and lemon juice and pulse for another 30 seconds or until coarsely chopped. Drizzle the olive oil while processor is going until the pesto is smooth and thick, approximately 30-60 seconds. Season to taste. Great on toast, pasta, salads, and crackers.
Garlic Aioli Dip
In a small bowl, combine 1/3 cup mayo, 1 minced garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine and serve.
Garlic and Honey
When I feel a cold coming on, I will chew a clove of garlic in a spoon full of honey and eat it. I do this several times a day until symptoms disappear.
You can also do a whole bunch of garlic at once, put it in a small jar and fill with honey and refrigerate it. Then take a spoonful several times a day till symptoms disappear.
The type of garlic can affect how easy this is. Some are very hot. While porcelain types (like Music) are considered the most medicinal, they are also extremely hot and large. I have a hard time eating this one on the spoon, especially on an empty stomach. I would cut it in half and take half at a time.
Rice Creek Farm 