One side benefit of doing a workshare with your local CSA is sometimes you get first dibs on excess produce.
Whether it’s running out of cold storage or they just want to get rid of last year’s excess onions, potatoes, or garlic, they often offer it up to the hard-working farm hands first.
If you’re unfamiliar with workshare programs, essentially you trade your time for weekly produce shares instead of paying upfront.
Generally, if it’s for an organic farm it comes in the form of weeding, lots and lots of weeding. But sometimes harvesting, seeding, or whatever else they need help with that day.
I enjoy getting outside and working with my hands, feeling more in touch with my food supply and local community members. I enjoy the education and experience of it all.
But yesterday we got free garlic.
We got a ton of garlic. This was a 5 gallon bucket full.
Problem is, it’s already sprouting. Which means that we have to use, store and preserve as much of it as possible, as quickly as possible.
Here’s the plan.
- Use them in a variety of garlic-heavy recipes for the next couple days. We’re going to smell amazing. My favourite is 40 Garlic Clove Chicken.
- Then process and ferment as much as possible in an evening or two.
- Slice and dehydrate cloves to turn into homemade garlic powder. So glad we got that food processor for my birthday. And sad that we sold our dehydrator.
- And whatever is left we’ll freeze.
Obviously, this is going to take a lot of peeling and busting up cloves. Luckily we found out about the fastest way to peel garlic years ago. So we’re hopeful.