Garlic
A few cured cloves go a long way — the farm’s most flavourful pantry staple.
Store in
Cool & dark ventilated — never sealed or fridge
Keeps for
Months whole heads last far longer than cloves
Best eaten
Cooked or raw raw is sharp; roasted is spreadably mild
Prep tip
Smash to peel flat knife on clove loosens the skin
What It Is
Section titled “What It Is”Garlic is one of the most flavourful crops at Cold Springs Organics, cured after harvest in late summer to develop a papery skin and long shelf life. The farm grows hardneck varieties — including Rocambole and Purple Stripe types — with complex, robust flavour that goes well beyond supermarket garlic. A few cloves go a long way.
Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Keep whole heads in a cool, dark, well-ventilated spot — a small ceramic crock, mesh bag, or open basket is ideal. Do not refrigerate: moisture causes garlic to soften, mould, and sprout prematurely. Do not store in a sealed container or plastic bag.
Whole heads last for months under good conditions. Once a head is broken open, individual cloves last 1–2 weeks. A sprouted clove is still usable — remove the green sprout (it can be bitter) and use the rest.
How to Prep It
Section titled “How to Prep It”Break off the number of cloves you need. To peel quickly: place the flat of a knife on top of the clove and press down firmly — the skin cracks and slips off. Mince, slice thin, grate on a microplane, or crush in a garlic press depending on the intensity you want:
- Grated or minced fine — strongest flavour, melts into sauces
- Sliced — moderate flavour, visible in the finished dish
- Smashed whole — mild, perfumes oil gently
How to Cook It
Section titled “How to Cook It”- Sautéed — add minced garlic to warm oil over medium heat and cook 60–90 seconds until fragrant and just turning golden. Add it too early or on too-high heat and it burns and turns bitter.
- Roasted whole head — slice off the top quarter to expose the cloves, drizzle with oil, wrap in foil, and roast at 400°F (200°C) for 40–45 minutes until completely soft and spreadably sweet. Squeeze the cloves out and spread on bread or stir into dishes.
- Confit — cover peeled cloves in olive oil in a small saucepan and simmer on very low heat for 40–45 minutes until soft and golden. Both the cloves and the garlic-infused oil are excellent.
Quick Meal Idea
Section titled “Quick Meal Idea”Garlic toast — grill or toast a thick slice of bread. Immediately rub the cut surface of a raw garlic clove directly on the hot bread — it will grate itself into the surface as you rub. Drizzle with good olive oil and finish with flaky salt.