Saturday, March 15, 2008
Our supply of garlic was getting completely out of control. Not only did we have the garlic from our winter CSA share, but we also had our own crop of garlic...about 50 heads that we planted during our last fall in Portland that were harvested by my brother about a month after we moved to New Hampshire. Well, now it is getting warm and inevitably some of our garlic has started to sprout a little and we had to find a way to preserve it.
Adam came up with the idea of putting it in the food dehydrator and making little dried slivers of garlic. We are storing it in the freezer to further its shelf-life. At first I wasn't quite sure what to do with dried garlic, but I was making a recipe the other day that called for garlic powder and I don't have any because I typically prefer to use fresh garlic. I figured I'd give the dried garlic a chance and Adam ground some in a mortar & pestle into the finest most wonderfully fragrant golden garlic powder I have ever seen. It probably comes as no surprise that freshly ground garlic powder is far superior to anything that has been sitting in a jar for months or years...but really, this stuff is amazing!