The first step before using or preserving garlic is . . .
How to get that pesky garlic skin off?
One easy trick is to separate the garlic cloves and soak them in a bowl of water overnight. In the morning, the normally tough skins will slice and slide off easily.
Here’s one way we’ve been eating through the garlic harvest.
Two bulbs worth of separated, peeled garlic cloves (about 2 cups)
1 Tbsp butter/olive oil
Pinch of salt (Optional)
Directions: Place the garlic on a sheet of foil with the butter and salt. Fold up into a tight packet. Bake in a 400F oven for an hour or until soft. (I usually leave it in a little longer, because I like the gold brown color that develops.)
This makes a healthy, low-fat spread for toast, an excellent addition to garlic bread, or as Derek likes it, eaten straight out the packet.