Harvest Garlic

A favorite farm recipe:

Step 1 - Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
Step 2 - Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
Step 3 - From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)

This recipe keeps for two weeks -- double it and bring a jar to a friend or neighbor. It will be much appreciated.

Quick Ideas for Roasted Garlic
Mix into mashed potatoes. Use in place of mayonnaise on your favorite sandwich. Toss into steamed vegetables like broccoli. Add to creamy dressings, vinaigrettes, or dips.

When is it "pick-perfect"?

Harvest garlic bulbs when about two-thirds of the plant’s leaves turn yellow and start to fall over, typically 8 months after fall planting.

How to Harvest:

Simply grasp the garlic bulb near the base and gently pull it up from the soil.
Garlic scapes are also edible, so make sure to take those home with you too. They can be used similarly to chives or green onions.

Curing and Storage:

Cure bulbs in a shaded, well-ventilated area for two weeks until skins are dry and papery, enhancing flavor.
Store at room temperature (60-70°F / 15-21°C) with low humidity for short-term use, or in a cool, dry, dark place for long-term storage.
Refrigerate hardneck garlic for 3-6 months and softneck garlic for 6-9 months; discard moldy bulbs.