I’m not sure I had ever eaten, let alone seen or purchased fresh garlic until I moved to the country. The difference is incredible. The skin covering the glossy cloves within is still soft and moist – not papery like you find at the grocery store. Our friends/neighbors introduced us to the following simple idea to make the most of summer garlic all year long.
Buy fresh summer garlic in bulk (I’ve been buying mine from a farm stand on Cardis Rd. in Schaghticoke, NY), peel, mince in a food processor, separate into plastic bags or plastic containers with lids (I prefer plastic snack bags), cover with olive oil and freeze. Whenever you need garlic, which in our house is just about every day, remove from freezer, peel back plastic and cut off as much as you need, re-freeze. I now do this every year and freeze enough to last through the winter.