Growing and using garlic

Garlic

Growing

Many excellent varieties of garlic may be grown in Southwest Pennsylvania. Purchase garlic seed (bulbs) for planting from a local grower, gardener, garden center or seed catalog. Stiffneck varieties grow best in this region. They are more cold-hardy than the softneck types that are used for braiding. Stiffneck garlic may be identified by the hard stem at the top center of the bulb. Plant individual garlic cloves (pointy end up) 1 to 2 inches deep in a sunny location with well-drained garden soil in mid- to late-October. Space cloves 6-7 inches apart in rows, and allow 1 foot between rows. Lightly mulch the bed with straw to prevent winter heaving and to suppress weeds during the growing season. Fertilize in March and control weeds throughout the growing season. In June, scapes (the stiff necks) will appear. Remove the scapes while they are young by cutting or snapping them off where they emerge from the top leaves to improve bulb size. Scapes are good to eat and may be allowed to grow and coil before removing them. Harvest scapes before they begin to straighten and become stiff. Harvest garlic around mid-July when the leaves begin to brown and at least 4 leaves are still partly green. Garlic bulbs are tender and easily bruised when first harvested. Allow them to dry and harden in a well-ventilated, shaded area for a few weeks. Then, clean by brushing away loose dirt. Remove one layer of the bulb wrapper, and trim the roots and tops 1 inch from the bulb. Set aside the largest uniform bulbs for replanting. For more information on growing garlic, request "Growing Bulb Crops" from Penn State Extension.

Using Garlic

Garlic greens

Young garlic leaves, or greens, may be used in salads, sauces and soups. If you want to eat the garlic greens, grow separate plants to be used as greens since the plant needs the leaves to produce a bulb.

Garlic scapes

The scapes from stiffneck garlic may be used for pesto, stir fry, omelets--any recipe in place of scallions. Remove the top flowery part. Leave the rest whole for roasting, or chop and use raw or sautéed in casseroles, soups, sauces and salads.

Garlic bulbs

Fresh garlic cloves may be used raw or cooked; whole, minced or crushed. Roasting garlic results in a fragrant, sweet flavor, different from other cooking methods. Preserve garlic by slicing or chopping and then drying with a dehydrator for garlic powder or garlic salt.

Recipes

Garlic Powder

Peel garlic cloves, and slice or chop finely. Spread on parchment paper over dehydrator trays. Dry until crisp. Dried garlic may be stored in a tightly sealed container as is. Use a blender, mini-grinder or mortar and pestle to make powder. To make garlic salt, mix 1 part garlic powder with 4 parts salt.

Garlic Scape Pesto

• ¼ lb.garlic scapes (about 2/3 cup, chopped)
• ¼ cup pine nuts, toasted and finely chopped (optional)
• 1 cup grated Parmesan cheese
• 3 Tbsp fresh lime or lemon juice
• ½ cup olive oil
• Salt to taste

Puree scapes and olive oil in a food processor until smooth. Stir in pine nuts, Parmesan cheese and lime or lemon juice, and season to taste. Serve on bread, crackers or pasta.

Spinach & Garlic Scape Salsa with Salmon

Salsa:

• 2 cups spinach, rinsed & dried (preferably baby)
• ½ cup chopped garlic scapes
• ¼ cup parmesan cheese
• ¼ cup olive oil
• 2 tablespoons butter
• salt & freshly ground black pepper

Salmon:

• 2 lbs. salmon fillets, on the skin
• 1 tablespoon olive oil

Place spinach, scapes and parmesan cheese in food processor and pulse until mixture is chunky. With machine running, pour in olive oil. Process until mixture is smooth. Add butter, salt and pepper, and mix. If you didn't ask the fish monger to slice the salmon into scallops (long slices) then do it yourself by placing a carving knife at a 45 degree angle and slice down through the raw salmon to the skin but not through it. Now place your knife at a 45 degree angle and remove the scallops from the skin; discard the skin. Place the scallops on a plate and cut each long slice into 2-inch pieces. Heat oil in non-stick skillet. Season salmon and place flesh side down; fry 1 side only for 1 minute or until browned. Flip salmon onto baking sheet, browned side up. Spread some salsa on top of salmon. Bake in a preheated 450°F oven for 1 or 2 minutes--just until white juices begin to appear.

Carol Burnett's Scampi

From Eat This…It'll Make You Feel Better by Dom DeLuise

• 2 tablespoons olive oil
• 2 tablespoons melted butter
• ¼ cup lemon juice
• pepper to taste
• 3 tablespoons shallots, finely minced
• 3 garlic cloves, finely minced
• 2 pounds jumbo shrimp or prawns, shelled and deveined
• lemon slices and parsley for garnish

Combine olive oil, melted butter, lemon juice, pepper, shallots, and garlic in a shallow baking dish. Add shrimp and turn several times to coat thoroughly. Place the dish of shrimp in a preheated broiler about 4 inches from the heat for about 2 minutes, turn and broil on the other side for 1 minute more. Don't overcook. Arrange on a serving platter and pour remaining sauce over the shrimp. Garnish with lemon and sprinkle with parsley. Serve hot.

Garlic Bread

• Crusty Italian or French bread, sliced thick
• Butter, softened
• Garlic cloves
• Parmesan cheese, grated

Arrange bread slices on top of broiler pan. Crush one garlic clove for each bread slice and mix into softened butter. Spread on top of bread slices and sprinkle with grated Parmesan cheese. Toast under broiler until lightly browned.

Oven Roasted Garlic

• Aluminum foil
• ½ tablespoon olive oil (per bulb of garlic)
• Salt and pepper
• Optional: sprigs of thyme and/or bay leaf

Preheat oven to 350 degrees F. Wash garlic bulbs and pat dry. Remove outer wrapper leaves. Keep the bulbs whole, but cut across the top to expose the tips of the cloves. Cut 2 pieces of regular foil or 1 sheet of heavy duty foil to wrap each head of garlic. Place the garlic bulb on the foil, cut side up, and drizzle with ½ tablespoon of olive oil. Season with salt and pepper and add herbs, if desired. Wrap tightly. Roast for 30-60 minutes or until the package gives when pressed. Unwrap and serve warm or at room temperature. The clove wrappers can be peeled away or squeezed to remove the roasted garlic.