Jon Peterson wrote:Anyone have experience with minced fresh garlic in jars (not the freeze dried kind)? I have been very tempted, especially when planning on making a dish that calls for a lot of fresh garlic, to buy this instead of getting out the cutting board.
Jon Peterson wrote:Thanks, everyone. I am pleased to be sharpening my knife as soon as I hit the "Submit" button!
Fred Sipe wrote:It's a shame that all the best *looking* garlic in our supermarkets, peeled or not, comes from China and I happily walk right on by. At least during farm market season here in Ohio I have great locally grown organic garlic available. The big, beautiful hard-stem stuff.
Mark Lipton wrote:Jon Peterson wrote:Thanks, everyone. I am pleased to be sharpening my knife as soon as I hit the "Submit" button!
Just to chime in, Jon, that stuff in the jars doesn't smell the least bit like garlic to me. As Bourdain once quipped about the output of garlic mashers, "I don't know what that stuff is, but it isn't garlic."
Fred Sipe wrote: The big, beautiful hard-stem stuff.
Jenise wrote:There's nothing like it when it's freshly grown, is there? I just bought some huge bulbs of red garlic last week, and am already feeling sad about the day I'll run out. Another local grower does beautiful braids of fresh garlic, and I usually buy one to get me through the winter, but it's a rather plain white variety and I do wish he'd grow/make braids out of some bolder varieties.
Karen/NoCA wrote:...add a bit of coarse salt to help it hold together better and chop away.
Jenise wrote:re growing garlic, I have in the past stuck a few garlic starts in the ground but they didn't do very well. I presumed that I don't get enough sun for them on the north side of the house where I grow--or try to grow--everything else. What are the right conditions?
Karen/NoCA wrote:I've been told to leave the papery skins intact, it helps prevent the clove from rotting. Do you any of you do this? I just planted a huge pot this afternoon. Can't wait to see if it takes root.
Mark Willstatter wrote:Jenise wrote:re growing garlic, I have in the past stuck a few garlic starts in the ground but they didn't do very well. I presumed that I don't get enough sun for them on the north side of the house where I grow--or try to grow--everything else. What are the right conditions?
Full sun would be best so the shady side of the house would not be optimal but garlic isn't that picky. I have big trees to the south, so the spot I have it in sees sun most of the day during the summer but hardly at all during winter. I've grown garlic in the SF Bay Area (I figured Gilroy was close by, so why not) starting with supermarket garlic, in a mostly shady garden in England, in CA's Central Valley and now here and never had a problem. Are you successfully growing other vegies on your north side? If so, I would think garlic should be happy, too. Garlic is supposed to like well-drained soil with high organic content (what doesn't?) but the soils I've had have been nothing special. One thing to watch for in this part of the world since garlic is planted in the fall: drainage. You don't want to plant in a low spot that might be really wet for long periods in the winter. Damp is good, actually swimming in water is bad. Like other bulbs, under those conditions the clove can rot before it gets going. When you said "starts", did you mean that in the sense of something already rooted and with a green top or just a garlic clove?
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