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MORE Stinky Recipes Sure to Please...

Next to growing the garlic, we also love to eat it! Recipes and pot-luck dinners are as important as varieties and cultural practices. We have been collecting recipes for many years to include in The Garlic Press and The Garlic Farmers' Cook Book. We grow this plant because we love it's taste, heat, medicinal properties, and the bad breath it gives us.

Check out The Garlic Farmers' Cook Book or enjoy these few random recipes submitted by our members (below). Share your recipies with us!

Bread and Butter Garlic
From Bob Yerina

½ cup pickling salt
5# garlic, peeled whole cloves
4 cups cracked ice
5 cups sugar
5 cups vinegar
1½ teaspoons turmeric
½ teaspoon cloves
2 Tablespoons mustard seed
2 Tablespoons celery seed
6 (pint-size) canning jars and lids

Peel garlic, sprinkle with salt. Bury garlic in 4 cups cracked ice. Cover with heavy plate. Let stand 3 hours to overnight, then drain.

Combine garlic, sugar, turmeric, cloves, mustard seed and celery seed and bring to a boil. Meanwhile, sterilize canning jars and lids in boiling water. Add garlic and liquid to hot jars and seal. Let sit for at least one month.

Persian Sugar-Pickled Garlic
From Garlic, by Janet Hazen

4 heads garlic, cloves separated, unpeeled
2 cups red wine vinegar
2 cups water
1 cup sugar
6 whole cloves (not garlic-the spice!)
2 tablespoons black peppercorns
Makes about 2½ cups.

Place all the ingredients in a large heavy-bottomed saucepan. Bring to a boil over high heat and cook for 10 minutes, stirring from time to time. Reduce the heat to moderate and cook 5 minutes. Remove from the heat and cool to room temperature.

Transfer to a clean glass or ceramic jar large enough to accommodate the garlic and liquid. Tightly seal and refrigerate for a least 1 month before serving. The garlic improves with age for as long as 15 years.

Greens and Beans
from Tina Walker, Pittsburgh, PA

(Any type of greens can be used, but "bitter" greens taste best!)
1 lb. of Dandelion greens
6 or more garlic cloves, crushed
15-16 oz. can white beans plus juice
(cannelini, kidney, navy, northern)
salt & pepper to taste

Sauté greens and garlic until greens are well wilted and tender (I use about 3 tablespoons olive oil). Then add beans, smashing about ¼ of the beans. Heat through.

This is an excellent side dish for chicken, pork or fish, or by itself with a hunk of home made bread. Serves 4.

Spicy Potato Balls
From Paula Simmons Green, Sumas, WA

2 pounds very small new potatoes (or potato balls cut with melon baller from large old potatoes)
2 Tablespoons cooking oil
1 large head garlic, cloves peeled and coarsely crushed
2 Tablespoons fresh ginger root, shopped finely
1 small onion, sliced and separated into rings
1 Tablespoon curry powder (more or less as desired)
1 Tablespoon lemon or lime juice
½ cup water
salt to taste if needed

Steam potatoes until just tender. Heat oil, saute onion, garlic and ginger until soft. Add curry, saute for 1 minute, add water, lemon/lime juice and potatoes. Simmer a few minutes to reheat potatoes and blend flavors.

Any leftovers will reheat nicely the next day.

Hot Hot Freezer Meatballs
From Paula Simmons Green

(Quantities are based on multiples of one lb. lean ground beef.) Preheat oven to 400°F. For each pound of meat, zoom together multiples of the following ingredients in blender or food processor:

1 egg
1 large head garlic, cloves peeled
1 small onion, sliced
¼ cup Hot Sauce (or less for less "heat")

Pour over meat in large bowl. For each pound of meat, add multiples of the following:

¾ cup quick cooking oatmeal
½ cup grated Parmesan cheese (just "bulk food" type)
1 teaspoon coarse ground black pepper
½ teaspoon salt (optional, cheese adds saltiness)
½ teaspoon Italian Seasoning herbs
(or ½ teaspoon each chopped fresh basil & oregano)

Mix well with your hands. Scoop out with melon baller onto large non-stick cookie sheet, about 1" balls.

Bake at 400°F for 15 minutes or until done, depending on size of meatballs and size of cookie sheet. Do not overcook or they will be too dry.

Cool slightly, then pour off any fat, and/or drain meatballs briefly on paper toweling. Cool completely, divide into meal-size portions for freezing.

These make a versatile and quick meal entree, in pasta or spaghetti sauce, in a quick sauce to put over potatoes, or add last minute to sir fried vegetables (especially mix of garlic and mushrooms).

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