Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Fermenting garlic is a great way to make an already healthy food into probiotic perfection. Tastes pretty awesome too! Great for pestos, hummus and salsa, or bite into a clove, if that's your style!
Step by step tutorial on how to make a beautiful and functional garlic braid out of your cured garlic.
How to tell when your garlic is ready to be harvested, how to dig it up without disturbing the skins and curing tips!
Pickling Wet Garlic is one way of enjoying its short season all year round. Great as antipasto, just make sure that everyone else has some to!
This is my first time growing hardneck garlic and it was quite the adventure. Here are a few tips that I gathered from here and there that work just great.
DIY Garlic Powder: simple, powerful, organic, cheap.
Pistachio pesto, perfect for spaghetti and pasta dishes. Gluten free, dairy free and delicious.
My obsession with jerky knows no bounds. This honey, ginger and garlic beef jerky is my new favorite go to snack! Fresh garlic and fresh ginger are used for a zingy marinade.
Kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers to customize the taste exactly to your liking.
Just the right balance of dill and heat. A pickly favorite that brings cucumbers back during the dark days of winter.