I'm out of homegrown garlic! Sob!
I went to the pantry last night and there they were, the last of last season's paltry harvest, merrily sprouting away. And there's no more to be had now until December. Shocking!
I won't buy the bleached imported Chinese garlic and the thought of the little tubs of bland ready-minced garlic is a bit much for me, so I guess I'm just going to have to wait now until the new season stuff come in from the more northern climes and ignore the fact that it's been trucked in from interstate. Sigh. Just when my kale and silverbeet is starting to produce too.
16 comments:
Ahh Julie I can really sympathise with you. Do you not use your bulbs that are shooting? I just still chop them up and they still add lovely flavour. I often use the leaves of garlic to flavour salads when I too run out of bulbs. (Can I send you some of mine?)
It is almost a disaster of magnitude that can not be beaten on a food frong. Oh running out of onions would be difficult too, or red wine..lol
Oh, no! Poor thing! A (poor) substitute could be garlic chives. At least they give a little garlic flavour when sprinkled over food just before serving.
Hope you get hold of some good garlic somewhere soon.
I love garlic too. I was also thinking of the same as Veggie Gnome, maybe find a substitute...
Oh I don't think I could live ten days without garlic! Best of luck! Having said that, I don't even grow garlic, though luckily I can buy local garlic just about year round. How do you store yours?
Sounds like you're going to be cooking English-style for a while :-(
Seriously though, it's times like these I turn to the herb and spice cupboard. Get creative! You'll cope.
(I love garlic too!)
I didn't even realise the Chinese garlic was ultra-bleached until I listened to a radio program the other night! I feel for you - I love garlic too, and tend to rub it on all my casserole dishes before baking in them.
Did you know that there is a crochet pattern for garlic on Ravelry?!?! Unedible, but surprisingly cute! It's in my favourites if you have trouble finding it...
Kathy x
NO GARLIC! OMG!!
I still have about 10 bulbs out in the shed that are surviving thank goodness cause i too looove garlic. When I have plenty I just mince it all up and put it in a jar in the fridge, it lasts for ages and usually gets me thru to October/November when ours will be ready.
Good luck and I love your blog, not as much as garlic though. LOL
Lea-Anne in Adelaide
same boat here. i have pulled immature bulbs in despration and thans to the mad Gnomes i have staved of a week of deprivation. We have locally grown elphant garlic in the organic markets here, maybe thats an option??
Ahh garlic,
The one item I yearn to have enough to dry. Cooking without it is pretty torturous in my worldview.
Kind Regards
Belinda
Feeling just a bit guilty here in Canada...my garlic crop is in it's second week of drying and will be ready to eat then.
Perhaps I should use it sparingly in honour and respect for my fellow garlic lovers "down under"?
Jane (hubby, 12 cats ans 3 pigeons).
I'd still use it! Just take out the green shoots. They come out easily enough when you cut the clove in half lengthwise. Heck, garlic sprouts like nobody's business in my kitchen, so I'm usually using sprouted garlic.
Maybe you can preserve some next time, almost like pickling. My husband bought a jar of pickled whole garlic cloves from an ethnic shop. They still have the garlic-y flavour and have been open in the fridge for months and are still good (long as you keep them in the preserving fluid). Sorry about your garlic.
Hi guys, thanks for all your sympathy & suggestions :-) And yes, I'm still eating it anyway, LOL, it just means I need to eat it now before they completely wither away.
@Aussiemade, LOL, running out of red wine and onions too WOULD be disasterous! And yes, I do eat them, but they won't store any longer now so they have to be eaten right away... Thank you for the offer, but I won't steal your bulbs ;-) I've just found some local Russian garlic, yum.
@ Aimee, I just plait and hang mine in the pantry where it's pretty cool and dark (after it's dried completely outside in the shade after picking of course).
@ Lea-Anne, do you add anything to the minced garlic to extend the life in the fridge? I do freeze a little of it, but I had such a poor harvest last year I just dried it.
@ Kel, I just found some local Russian garlic, yay! It must come into season sooner than the regular stuff?
Cheers, Julie
I have pureed mushed garlic with olive oil and kept it in the fridge.
Hi Julie
I didn't put anything with the garlic when i minced it and put in jar. It was about a 500g pasta sauce jar and it only lasted about 3 months before it was finished anyway but it was fine up til then.
We grow ours and sell at a farmers market and last year had a really good crop, and it helps if you have a good long keeping variety too!
Lea-Anne in Adelaide
Post a Comment