Discover the Great Flavor of Artisan Garlic
Garlic Background
The distinctive taste and smell of garlic are known and celebrated the world over, a standard addition to nearly every cuisine across the globe. Garlic has been nicknamed “the stinking rose”, however, it is not a rose, but a member of the lily family, like other alliums such as leeks, shallots, onions, and chives.
Garlic’s sharp flavor and persistent odor are the products of a surprisingly low volatile oil content. That oil is made up of potent sulfuric compounds that become active once a garlic clove is sliced or crushed. More on all that later.
Garlic is believed to have originated in central Asia; It was in Garlic made its way around the world via trade. It came to North America with immigrants and has been used in the US since the 1700s. The 20th-century popularization of Italian and Chinese food led to wider acceptance of garlic beyond its original ethnic popularity. Garlic consumption in the US has quadrupled in the past 35 years and consumers have been learning of not just the health benefits of garlic but the exquisite flavor profiles of domestically grown artisan varieties.
It has been reported that 80% of US consumed garlic is imported, almost all of it from China. Independent tests of the concentration of allicin, the natural compound that gives garlic its flavor showed that domestic garlic has over a 25% higher concentration than Chinese-grown garlic. Flavor considerations along with allegations of environmentally unsound and unsanitary production practices in China make domestic garlic the best choice for your home kitchen.
The health benefits of garlic are legendary. It is high in antioxidants with powerful antimicrobial, antiviral, and anti-inflammatory properties.
Garlic’s sharp flavor and persistent odor are the products of a surprisingly low volatile oil content. That oil is made up of potent sulfuric compounds that become active once a garlic clove is sliced or crushed. More on all that later.
Garlic is believed to have originated in central Asia; It was in Garlic made its way around the world via trade. It came to North America with immigrants and has been used in the US since the 1700s. The 20th-century popularization of Italian and Chinese food led to wider acceptance of garlic beyond its original ethnic popularity. Garlic consumption in the US has quadrupled in the past 35 years and consumers have been learning of not just the health benefits of garlic but the exquisite flavor profiles of domestically grown artisan varieties.
It has been reported that 80% of US consumed garlic is imported, almost all of it from China. Independent tests of the concentration of allicin, the natural compound that gives garlic its flavor showed that domestic garlic has over a 25% higher concentration than Chinese-grown garlic. Flavor considerations along with allegations of environmentally unsound and unsanitary production practices in China make domestic garlic the best choice for your home kitchen.
The health benefits of garlic are legendary. It is high in antioxidants with powerful antimicrobial, antiviral, and anti-inflammatory properties.
HOW GARLIC GETS ITS UNIQUE FLAVOR.
SHOULD I CRUSH, CHOP, OR SLICE IT?
When a protein in garlic called alliin and a heat-sensitive enzyme called alliinase are combined, allicin is created. To activate allicin the garlic has to be chewed (raw), crushed or sliced. Allicin is what gives garlic its most prominent flavor and its characteristic “bite.”
It's important to know that the further the garlic is crushed or the smaller it is chopped the greater these two compounds combine to form allicin. So if you leave garlic whole you won’t get much flavor but that may work depending on what you are cooking. (Roasted garlic is a completely separate topic) Slicing or chopping will give a moderate level of allicin and crushing it either with the side of a broad knife or better yet a good quality garlic crushing tool will release the most allicin. The amount of garlic “bite” you may want will be a function of your taste for garlic, and what you are cooking. Domestically grown artisan garlic has WAY more flavor than the typical garlic you encounter in most stores.
Now, all that said, Allicin is the most active ingredient in garlic, it becomes almost entirely deactivated when heat is applied to it. You can prevent this and retain all the health benefits of garlic very easily. Crush, chop, or mince garlic and keep it away from heat for 10 minutes. During this time the maximum allicin is created and stays intact during cooking. You can then fry, sauté, bake, and still get all its medicinal value.
It's important to know that the further the garlic is crushed or the smaller it is chopped the greater these two compounds combine to form allicin. So if you leave garlic whole you won’t get much flavor but that may work depending on what you are cooking. (Roasted garlic is a completely separate topic) Slicing or chopping will give a moderate level of allicin and crushing it either with the side of a broad knife or better yet a good quality garlic crushing tool will release the most allicin. The amount of garlic “bite” you may want will be a function of your taste for garlic, and what you are cooking. Domestically grown artisan garlic has WAY more flavor than the typical garlic you encounter in most stores.
Now, all that said, Allicin is the most active ingredient in garlic, it becomes almost entirely deactivated when heat is applied to it. You can prevent this and retain all the health benefits of garlic very easily. Crush, chop, or mince garlic and keep it away from heat for 10 minutes. During this time the maximum allicin is created and stays intact during cooking. You can then fry, sauté, bake, and still get all its medicinal value.
GARLIC BITTERNESS
Imported and cheap garlic tends to be bitter. This is attributable to both the varieties of garlic that are grown for mass consumption and the fact that the garlic likely is pretty old, as harvest is only once per year and the commercial varieties don’t age well, not that they were particularly good to begin with.
Online cooking websites are loaded with ways to cut the bitterness of garlic, from soaking it in vinegar to dry roasting it in a pan before removing the skin to even microwaving or blanching it! Why on earth would you use an ingredient where you had to do all that to deter a bad taste?
All you have to do is use the GREAT LOCAL ARTISAN GARLIC grown organically by Summer Wind Farms.
Our domestically grown artisan garlic varieties are full of flavor and unique garlic aroma and bite. It's more flavorful, less bitter and you use LESS of it so the cost per serving is reduced. No need to add sugar or other sweeteners to offset the garlic bitterness when you use the right garlic. All of that said, overcooked garlic forms carbon, no matter where it's from, and carbon is bitter.
Always add the garlic to a sauté or stir fry near the end of cooking, a couple of minutes of cooking on medium heat (never on high!) is all it needs. If the recipe calls for actually browning the garlic, that is OK just do it slowly over moderate heat.
Online cooking websites are loaded with ways to cut the bitterness of garlic, from soaking it in vinegar to dry roasting it in a pan before removing the skin to even microwaving or blanching it! Why on earth would you use an ingredient where you had to do all that to deter a bad taste?
All you have to do is use the GREAT LOCAL ARTISAN GARLIC grown organically by Summer Wind Farms.
Our domestically grown artisan garlic varieties are full of flavor and unique garlic aroma and bite. It's more flavorful, less bitter and you use LESS of it so the cost per serving is reduced. No need to add sugar or other sweeteners to offset the garlic bitterness when you use the right garlic. All of that said, overcooked garlic forms carbon, no matter where it's from, and carbon is bitter.
Always add the garlic to a sauté or stir fry near the end of cooking, a couple of minutes of cooking on medium heat (never on high!) is all it needs. If the recipe calls for actually browning the garlic, that is OK just do it slowly over moderate heat.
SOME NOTES ON ROASTING:
Roasting completely transforms garlic from pungent and sharp to mellow and indulgent. It can be used to flavor many different dishes like mashed potatoes or just used alone or in combination with butter in a spread.
It's very simple to make just cut the top ¼ or so off of the clove, place the whole cut bulbs with the cut side up in a ramekin drizzle a little bit of olive oil on it, and add a couple drops of water to the bottom of the ramekin. Cover with foil or a lid. Roast at about 350 to 375 degrees for about an hour. It should be soft, caramelized, and spreadable. Cooking times and temperatures can vary but do not go over 400 degrees. Don’t forget that little bit of water so the garlic doesn’t burn, the water helps steam and soften it and evens out the heat. Let it cool some before touching and refrigerate immediately if not being used right away as the combination of garlic and oil can go bad quickly.
All artisan garlic varieties are excellent eaten in their raw form or sauteed as part of a stovetop dish. Each has their own characteristics of course. We offer more details in the chart below.
For roasting, we are partial to Chesnock Red and Purple Glazer as they really retain a rich sweet flavor when roasted. That said none of these varieties will not disappoint you when roasted
It's very simple to make just cut the top ¼ or so off of the clove, place the whole cut bulbs with the cut side up in a ramekin drizzle a little bit of olive oil on it, and add a couple drops of water to the bottom of the ramekin. Cover with foil or a lid. Roast at about 350 to 375 degrees for about an hour. It should be soft, caramelized, and spreadable. Cooking times and temperatures can vary but do not go over 400 degrees. Don’t forget that little bit of water so the garlic doesn’t burn, the water helps steam and soften it and evens out the heat. Let it cool some before touching and refrigerate immediately if not being used right away as the combination of garlic and oil can go bad quickly.
All artisan garlic varieties are excellent eaten in their raw form or sauteed as part of a stovetop dish. Each has their own characteristics of course. We offer more details in the chart below.
For roasting, we are partial to Chesnock Red and Purple Glazer as they really retain a rich sweet flavor when roasted. That said none of these varieties will not disappoint you when roasted
In the early summer, our garlic is harvested, the upper stems are cut off and the garlic bulbs with the attached stalks are placed into the wire mesh of our greenhouse benches. We cover the greenhouses with a 60% shade cloth to keep the temperature in check and then turn on the exhaust fans to dry and cure the garlic for a few weeks. Then it's ready for your kitchen!
Artisan Garlic Variety Descriptions
Chesnock Red: This variety comes from the Republic of Georgia (not the state) and has colorful skin with dark purple stripes. It's small- to medium-sized bulbs have 9 to 10 cloves each. Chesnok Red is a good choice for roasting, as it retains its garlicky flavor well when cooked.
German Red: German Red is a favorite among garlic aficionados for its strong spiciness that maintains its intensity even when cooked. Originating from German and Polish immigrants in the 1860s. Medium-sized cloves, 8–9 per head.
German White: German White garlic has large bulbs, with 4 to 6 large cloves wrapped around a hard, central stalk. German White garlic offers a strong garlic flavor with a long-lasting heat that softens when cooked.
Lorz Italian: This variety was Designated by Slow Food USA for their “Ark of Taste”. Very bold flavor. An heirloom brought to Washington State's Columbia Basin from Italy by the Lorz Family before the 1900’s. Hot when raw, and sweet when baked.
Montana Giant: This variety has a complex and subtle flavor and high allicin content (allicin gives garlic its flavor). 4 – 6 large easy peeling cloves per bulb. Medium – Hot.
Persian Star: This beautiful Purple Stripe garlic originates from the Samarkand region of Uzbekistan. It has light colored bulbs and the cloves are streaked purple. The flavor is spot on great garlic. 9-12 large cloves per bulb. A strong rich taste noted as a great roasting garlic.
Purple Glazer: A vivid, royal purple tinged with shiny gold and/ or silver hues makes this one of the most attractive kinds of garlic. As a sub-variety of purple stripe, a group known for being the best baked garlic, Purple Glazer has a strong lasting flavor, but not hot and no aftertaste. Very easy to peel.
German Red: German Red is a favorite among garlic aficionados for its strong spiciness that maintains its intensity even when cooked. Originating from German and Polish immigrants in the 1860s. Medium-sized cloves, 8–9 per head.
German White: German White garlic has large bulbs, with 4 to 6 large cloves wrapped around a hard, central stalk. German White garlic offers a strong garlic flavor with a long-lasting heat that softens when cooked.
Lorz Italian: This variety was Designated by Slow Food USA for their “Ark of Taste”. Very bold flavor. An heirloom brought to Washington State's Columbia Basin from Italy by the Lorz Family before the 1900’s. Hot when raw, and sweet when baked.
Montana Giant: This variety has a complex and subtle flavor and high allicin content (allicin gives garlic its flavor). 4 – 6 large easy peeling cloves per bulb. Medium – Hot.
Persian Star: This beautiful Purple Stripe garlic originates from the Samarkand region of Uzbekistan. It has light colored bulbs and the cloves are streaked purple. The flavor is spot on great garlic. 9-12 large cloves per bulb. A strong rich taste noted as a great roasting garlic.
Purple Glazer: A vivid, royal purple tinged with shiny gold and/ or silver hues makes this one of the most attractive kinds of garlic. As a sub-variety of purple stripe, a group known for being the best baked garlic, Purple Glazer has a strong lasting flavor, but not hot and no aftertaste. Very easy to peel.