Look at these beauties. Straight from nature's produce section. These are garlic bulbs from the same plants that gave me the bulbils I froze previously. The long necks with bulbs have been sitting out on my back deck in a paper bag, and today I got them taken care of. It has taken me hours to cut, peel, and roast them. This has been so far the most time consuming thing I have done, but in the back of my mind I just keep thinking about the elderberries that are coming and know it can be worse.
To roast the bulbs, I first cut off the roots and peeled down until the thin sheaths were clean (they were completely covered in dried mud). Then I lightly greased a 9" x 13" Pyrex pan with olive oil and sat each bulb on its base inside. I cooked them in a 350 degree oven for about 45 minutes.
After the bulbs cooled, I pulled some of them apart and squeezed the buttery garlic out of the cloves. For the rest, I just peeled again down to a very thin layer on the cloves and froze them whole. I have just under a pound total.
Image credit: Cale Ruiz
To roast the bulbs, I first cut off the roots and peeled down until the thin sheaths were clean (they were completely covered in dried mud). Then I lightly greased a 9" x 13" Pyrex pan with olive oil and sat each bulb on its base inside. I cooked them in a 350 degree oven for about 45 minutes.
After the bulbs cooled, I pulled some of them apart and squeezed the buttery garlic out of the cloves. For the rest, I just peeled again down to a very thin layer on the cloves and froze them whole. I have just under a pound total.
Image credit: Cale Ruiz