"Garlic is like wine," said Chris Kudrna of Plum Creek Garlic in Clearwater, Minn., and one of the founders of the popular Minnesota Garlic Festival in Hutchinson. "It takes on the characteristics of the soil in which it is grown."
With its fertile, well-managed soil, the Twin Cities area is a great place to grow garlic. You'll find a range of different varieties in our local farmers markets and co-ops, all broadly classified into two main categories: hardneck and softneck.
Softneck garlic is the type that is easy to braid and has a relatively long shelf life. Each bulb produces up to 40 cloves in multiple layers, hence the nickname "artichoke garlic." In general, softneck garlic tends to have a relatively mild flavor. It's the all-around garlic, good fresh in vinaigrettes and pesto and it cooks nicely.
Hardneck garlic produces those pretty scapes that eventually become bulbil or mini-garlic cloves (smaller versions of the mother plant). Hardneck garlic doesn't keep quite as well as softneck, so plan to enjoy it right away. The varieties that grow here are robust, spicy and richer tasting than the softneck varieties and are perfect for zesty salsas, spicy pesto and fresh tomato sauce.
Store garlic at room temperature in a cool, dark place out of direct sunlight. It's best kept in a mesh or paper bag so air can circulate, and don't peel it until ready to use. If you have a few peeled gloves, store in a covered container in the refrigerator and use within a day.
Fresh garlic is best simply roasted. That's when its mellow, slightly nutty flavors and buttery qualities come into their own. The process is simple, the results divine.
While we're waiting for the garlic festival to return next year — it's been on a pandemic-induced hiatus — you can order dozens of garlic varieties directly from local growers through the Sustainable Farming Association. Plus, it's a terrific source of information for garlic geeks like me.
Roasted Garlic Bulbs
Makes about 1/2 cup, mashed.
