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Pennsylvania Vegetables in Season Right Now – Garlic

As with all produce, the exact timing of their ripeness and potential harvest is dependent upon many factors out of human control. A good rule of thumb with garlic though, in Pennsylvania anyway, is to harvest around the 4th of July. Luckily, conditions have been fairly cooperative and we’re right around the time where local Pennsylvania vegetable growers start pulling their garlic, which (FUN FACT) was planted in fall of the previous year.

Garlic is known for its strong and particular flavor and consumers tend to love it or hate it. Those who choose to include garlic in their daily diet are making a wise health choice though, as it boasts many positive qualities that have been known to ward off heart conditions, control blood pressure, boost overall immunity, and has even been declared an anti-cancer aid by many.

Whether you’re enjoying it purely for the health benefits or to relish the flavor, it never hurts to get creative and try using it in new, delicious ways. Here are a few simple recipes and methods we dug up for you. Have fun!

Garlic Aioli

You’ll need:

  • ¾ cup mayonnaise
  • 3 cloves garlic, minced
  • 2 ½ tablespoons lemon juice 
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

Full recipe: https://www.allrecipes.com/recipe/213608/garlic-aioli/

Homemade Garlic Butter

You’ll need:

  • 1/4 cup (1/2 stick) salted butter (softened)
  • 1 to 2 large cloves ​garlic (crushed and minced)

Full recipe: https://www.thespruceeats.com/simple-garlic-butter-3060521

Lebanese Garlic Sauce

You’ll need:

  • ⅔ C sour cream
  • 1½ Tbsp mayonnaise
  • 2 tsp lemon juice
  • 1½ tsp sugar
  • 1-2 cloves garlic, minced
  • 1 Tbsp chives, finely chopped
  • 1 Tbsp parsley, finely chopped
  • salt and pepper to taste

Full recipe: https://simpleseasonal.com/recipes/lebanese-garlic-sauce

Roasted Whole Head Garlic

You’ll need:

  • One or more whole heads of garlic
  • Extra virgin olive oil

Full recipe: https://www.simplyrecipes.com/recipes/roasted_garlic/

Preserving Garlic – Pantry Method

  1. A pantry and a root cellar are both excellent options for storage at the proper temperature.
  2. Garlic can be peeled and frozen for up to 9 months, under certain circumstances.
  3. Properly dehydrated garlic has a shelf life of two or three years with no drop in flavor intensity.
  4. Place peeled garlic in olive oil or white wine.

More methods here: https://www.tipsbulletin.com/how-to-preserve-garlic/

Roasted Garlic and Cauliflower

  • 2 T. Garlic – minced
  • 3 T. Olive Oil
  • 1 head Cauliflower – large head, separated into florets
  • 1/3 c. Parmesan Cheese – grated
  • Salt and Black Pepper – to taste
  • 1 T. Parsley –fresh, chopped

Full recipe: http://www.paveggies.org/roasted-garlic-and-cauliflower/

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