So much better than store bought!
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- Опубликовано: 23 авг 2024
- #AcreHomestead #cookwithme #bakewithme
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Girl, you should have taken a picture and made a 'Thumb nail' of that slice, it was RESTAURANT Quality Good Looking! It just LOOKED LIKE IT TASTES GOOD!
If you separate the cloves, place them in a jar, close the lid then shake it vigorously for a minute or so it peels the individual cloves.
I’ve tried it and it does work - saving much time and effort.
I'll call that bread "Acre Homestead subways"
I love ciabatta bread, my very favorite bread!
I mean this in the nicest possible way, but I keep forgetting that you have a baby! I like how the channel has sort of stayed the same, just with little cameo or audio appearances by Jr. every now and again. It's great that you protect your private life.
Ditto. So happy about baby acre but I appreciate this channel staying the same. I love the peeks at him but if I wanted to watch kiddos, there are plenty of channels to watch. No kids here, I’m old 😂.
Same hate people that make there channel about there children they can’t concent
Love seeing Becky, it's like having some girl time...with no kids!! 😅😂🤣Love her baby, though.... plus I am sure this is an outlet for her too. Just being with us 😉.🥰♥️❤️♥️❤️
Sam here, I am pleasd for them, but as someone who is child free it is frustrating when you find a channel you love and it then turns into a parenting channel permenantly.
@shesgotdogs it's not odd, she keeps her house in order, and for all you know her living room has baby's stuff everywhere. She films in her kitchen, grow room, basement and backyard. What a weird comment.
For the tiny bulbs of garlic, you should cut off the tops, cover in olive oil within a foil envelope and roast. They will squeeze out easily...no peeling necessary. Then freeze in cubes. It really saved my fingers toward the end of preserving 😂
Yes!!! Those are delicious.
Also dropping whole clean garlic clusters in a steamer and steam for 10 min (yes with the paper skins on except cut the roots off). Then drop them in a large wide opened glass jar and cover them with apple cider vinegar. Leaving it in a brown paper bag in your basement or garage to ferment. The garlic will turn black in 6mo to a year but it is absolutely delicious and sweetened and perfect for the holiday time. It elevates any dish it is eaten with and mostly fish or Turkey or other meat dishes. The pungent odor is gone and so is the sharp stingy bite and all remains is some sweetness and soft flesh full of flavor. Guaranteed you’ll go thru a ton of garlic quickly as it’s so tasty. It is a treat and a great conversation starter. 🧄
Just a tip... I make green seasoning with my grandma every year and we have to use lots of garlic. One tip she taught me is to soak the garlic in water for about 10 to 15 minutes before pealing and the papery skin slips right off 😅 hope this helps
I just read about water soaking garlic! They specified cold water, but evidently doesn't have to be. What a bonus tip, thanks!!!
Nice!!!!
I have heard of that method also, have not tried it yet but going to when I get my big bunch of garlic.
@maruiacancerc. My prayers are with you. My mom recovered from ovarian cancer and lived to the ripe old age of 94😊. (She discovered the cancer in her 60’s.). Fight the good fight!
@maruiacancerc what's your channels name. Praying for you ❤❤
4:12 When you do garlic pucks for the freezer you might want to do some combined with fresh ginger. Great for curries, marinades, stir fry…
Thats a great tip. I do that and it really saves time when making things like a Thai curry. Ive also made up fresh curry paste using garlic and ginger with all the other ingredients and frozen it in suitable sized freezer bags. I put the weighed amount on the outside of the bag. IE What would be enough for a one, two, three people dish etc. Doing it this way means you are not limited to what dish you want to add it to.
Great idea!
One trick I have always used is putting any homemade bread after wrapping to put it inside a good cotton pillow cover!! It’s helps with any freezer burn or extra taste from the freezer. Been doing this for over 30 years.
Gonna try that, cause I hate the taste of frozen bread.
Wow! What a tip! Thanks! ❤
That garlic butter would have been perfect for a chicken mushroom pizza with a white parmesan sauce you can top with any types of cheese you want and add more toppings as well.
I am so grateful for you and your Channel. My husband has been sick for over a month now. We just had a long day of a Doctor visit 2 hours away. Got home late afternoon and am exhausted. I am relaxing watching this video while a "Freezer Meal" is in the oven. ❤😊❤
Becky your energy and calmness in peeling that garlic is amazing, i was getting frustrated just from me mincing 8 garlic cloves, you are very inspiring, thank you for all your hard work.
I love you Becky, you still have the zucchini in your hair from the last video. ( I know they were done in the same day) it was just funny. You are such a hard worker I love your videos this was my first year growing garlic and now I have so many ways to use it. Thank you!
The zucchini in the hair is one of the many things we love about Beckie!
I love how real she is!
@@nelliehildebrandt3698 me too I just told my husband this yesterday. She is the best!
Becky, you are really inspiring me with your bulk cooking and prep. I thought this was something I couldn’t do since I am a party of one (empty nester), but now I see how to make it work for me. Thank you!!!
I love the hardneck variety Music. They get as big as your elephant garlic from this year. They last all year in my basement and I am on my third year of saving my own to replant and I only save the largest and I can see a difference from the year before. It’s really paying off.
That's my favourite variety too! A lovely flavour, extremely long shelf life and large cloves make it a winner in my eyes!
Is that the one that has a purple paper?
@@joniwasson2866 Mine vary - some do, but most of mine are just white.
I think it’s genius that you’ve made this your job. You’re work is filming what you clearly love to do and would be doing anyway and when you’re done, dinner is ready and the kitchen is clean and you’re on to family time just like every other working momma. Only you don’t have to drive home and answer that pesky question of what’s for dinner?😜😜
I loved the shot of the floor, now that reality LOL
We are a heavy garlic using family here and I recently made garlic confit on my smoker and it was the best thing I had ever tasted in my life. I also smoked a pan of garlic with just a drizzle of olive oil and then dehydrated that to make my own smoked garlic powder. Literally so good. 🤤
Love watching you manage your homestead so efficiently.
I have a tip for making your compound butter logs; place the butter on the long side of the paper rather than the short side so you can twist the ends. This will create tension and a cylindrical shape. I slip those logs into paper towel tubes to maintain the round shape and then freeze. I use those paper towel tubes for frozen cookie dough logs as well so I get really round sliced cookies. Very useful! Give this s as try!
What a great tip!
@@thomasapayne1thank you! I think I learned that technique in a bread baking class at Sur La Table. We made a few compound butters while we waited for the dough to rise. The paper roll tube was something I tried when I was making Christmas cookies and wanted to maintain the round shape.
If you’re struggling to get big airy ciabatta it’s two things most likely. The hydration of your dough (ciabatta should be a very soft dough with a relatively large amount of water) and the second is fermentation. Most recipes like a cold ferment so it can slowly build up air and develop gluten.
I can’t thank you enough for motivating me to process my garlic that I harvested a couple weeks ago.
I was dreading this chore.
This way I had you as company and time just flew by.
God bless you and your family. ❤️
I love having her as company in the kitchen when I cook too! I put one of her videos up on my fridge, and suddenly I'm in the kitchen longer than I planned 😊
Never store vegetables in oil on the counter or fridge, botulism can form which is dangerous. I recently learned this from Melissa K Norris. To safely store garlic in oil, it needs to be frozen.
Absolutely true. Altho botulism is rare, it's a devastating disease. It thrives in low-oxygen (like oil), moist, low-acid environments.
Add to that "low-salt." That's why it's safe to make sauerkraut at home, as long as the salt is at least 2% by weight of the veggies plus liquid.
@@AussieMummy-li8yf Maybe they pressure-treat the product. That would kill the botulinum. Let's hope so!
But isn’t garlic in jars at the grocery store, stored in an oil?
@@horselover1124 Pressure-treated to reach >116C/240F presumably
You could roast a lot of that garlic. Just chop off the tops snd bottoms, roll it up in a sheet of foil, pour some oil and salt on them all, then pop it in the oven for 45 min. or until soft. Once it's done, just squeeze it out of each head. You could make more butter or oil, or even dehydrate it. Roasting really makes a great flavor!
Yesssss
Hi Guys, When freezing homemade bread if it's sliced reconstituted and then frozen it might stick together. Freezing slices on sheet pans individually and THEN putting them together makes keeps them seperate. Jim Mexico
I separate each slice with precut hamburger parchment paper so it can be eaten a feel slices at a time. ☮️💟
I just pop the frozen slices apart with my butter knife. It works well for me.
I was going to ask if she might recommend putting parchment or waxed paper between the slices to keep them from sticking together!
Thanks to you I have started planning my 2024 garden and getting some seeds ordered. I'm even having my husband make some of the garden bed covers like your mom has. I really, really enjoy your videos. Thanks for sharing your life with us!
I'm so impressed that you don't waste a drop of food goodness. That the way I was raised ❤
Just wanted to let you know that I love the Rice Krispy treats spread onto a large baking tray tip.
After they cooled I used a Pizza Cutter to cut them easily and very quickly!
You might enjoy this slicing technique.
Becca, I know this is now a bit late in the day for you as you have completed your garlic task, but I have a tip for your future garlic prep and for those watching. With all those smaller time consuming garlic bulbs and the bigger ones, place the bulb non root down on the table and press on the bulb. The cloves come apart quickly that way and really reduce the time of peeling. You will find that in most cases doing it this way will also mean you dont have to use a meat tenderiser etc to get the cloves to separate and dont even have to cut the top and bottom off the bulb to separate the cloves. Hope this makes sense.
The smallest bulbs are also good for just throwing into soups or stews that may cook for longer periods of time, cleaned well, of course, bc they will still impart flavor & you don't have the aggravation of 'processing' them.
Us GenX folk grew up eating “French bread” pizza…
I loved the garlic pucks you made and have since made a gallon size bag full of my own. One tip I learned from tictok was to pour boiling water over them and letting them sit just a few minutes, then cold water and it made peeling so much easier!
Im from California (living in KY now) and have been to Gilroy many many times on the way to the coast. They are known for being the garlic capital of the world. When you're driving through it smells so incredible. They have an annual garlic festival and oh boy, the garlic fries are unreal. Definitely not a vampire within 100 miles of that city 😂😂 they also have a theme park called Gilroy gardens, and stellar outlet mall shopping. 10/10 recommend if you love garlic
@bellaoopixi. My ex was from Gilroy and traveled back there many, many times. Loved the Garlic smell and attended that festival several times.
Becky, I watch all of your videos but am not one to comment much. Just wanted to let you know how much I enjoy your videos and appreciate the time this must take to capture and post these. You give me so many great ideas. I hope to retire in the next couple of years and my goal is to start a garden at that time. I’ve tried before but the heat here in Arizona is too brutal and requires more attention than I can seem to give right now. I’m learning so much from you and wish I lived there in the Pacific NorthWest as it is so green and lush there.
If you plan on dehydrating any of the garlic, The Purposeful Pantry (Darcy) showed us that she takes as much paper off the bulb and the cloves, cuts the roots, cuts the tops then blitzes the cloves in her chopper - then dehydrates. I did do this recently - because peeling garlic is tedious. Anyhow, once dehydrated, she powders it all. Works amazingly without the aggravation of having to get all the dang paper off each little clove.
Perfectly good fiber!
Great tip! I never thought of doing it that way.
Katherine, I too am a dehydrator & watch a lot of Darcy's videos, but I missed the one about garlic. I'll look it up & watch. I've just purchased a bag of pre-peeled garlic to chop & dry, but buying bulbs is much cheaper - and this way won't be so agravating. Thanks.
You are a GREAT inspiration, all of us including me at 71 can learn from others❤️
Hello from France, I love your videos! I might have an idea for those small garlic cloves you have left: you can roast them in the oven as they are in their skin, just by cutting off the top of the clove. Then, when they are soft, you can squeeze the cloves with your fingers and it should come out like mayonnaise. Roasted garlic puree, maybe you know of it? Thanks for your great ideas and best wishes for the future! 😊
Thanks Becky! I am sitting here looking at 25lbs of garlic- I saw your garlic puck video last year-and I’m going to do the same! Think I’ll add a couple cups of garlic butter! I don’t have a garden but I support my local farmers- love preserving the things I’ll use! Thanks for the inspiration!
Gateway garlic farms has a great trick for peeling garlic. Mark legit takes 2 metal bowls stuck together in a ball shape with garlic cloves inside and then he shakes the bowl ball for about 10 seconds. The paper falls off the garlic cloves. I’ve tried it and it works so well!
I know it was coincidental that you tested bread just before processing the garlic harvest, but a fabulous one. 😊 One thing that you could do with bread you’re planning to freeze is make it into ready-to-bake-and-eat garlic bread. Then when you need some garlic bread to go with a salad or soup, or as a midnight snack 😉, all you have to do is pop as much as you need in the oven. (Or air fryer in my case.)
JUST AN IDEA FOR THE GARLIC BUTTER... ITS WAY EASIER TO SHAPE IT IF YOU USE CLING FILM AND THEN YOU SAVE THE LOGS IN A FREEZER BAG
12:13 You could make torshi seer (Persian pickled garlic) with the little leftover bulbs. You just put the clean whole bulbs in a jar and cover with vinegar. And then leave it as long as your patience allows. =)
Great idea and I was going to say Toum is a great way to use up garlic, too. It freezes well in small jars & is really convenient.
It’s also really cool to put in silicone molds so that they’re different shapes and then you can put them on your table for people to use as butter when you make spaghetti or whatever and some kind of make your sourdough bread or your not your sourdough your no knead bread I also do the same thing with just butter to put on the table specially at holiday times so that they are in extremely cute shape
I was going to suggest this as well. In the South, many people serve butter from molds at dinners. I think freezing garlic butter pucks would also be useful and maybe easier, or just as easy, as the logs.
I giggled as I watched you start with the big garlic first. I peeled my garlic today and I always start any job with the smallest so when I get to the end it goes faster..lol. I agree if you are going to get the kitchen dirty, do it big. I'm canning, dehydrating, making refrigerator pickling and freeze drying, getting it done to have a relaxing day tomorrow. Have a great weekend!!
Hello Becky, been watching since the beginning of the year and your channel has become a huge comfort for me.
Hey Becky FYI there is such a thing as "French Bread" Pizza. It's pretty popular, enough so that it is sold in the frozen pizza section. So what you made is just a version of that idea. I used to buy it for quick snacks for my kids & their friends when they where over. As for the garlic turn out, I had a similar outcome of my harvest this year & I did water mine. This season was just weird our weather didn't warm up until the end of May early June so much so I didn't get my first flowers on my zinnias planted in early April until last week, and you know those are normally 6 weeks from seed to bloom just stunted their growth... anyway as far as that garlic goes you had so much last year you had to call in reinforcements to get through it all. Count it as a blessing this year that you had just enough you could proccess it yourself without being overwhelmed & still have your years worth goal met. No you didn't get to fellowship with friends & family while you did it this time, but the first year with the baby you don't need to feel overwhelmed any more then you have to be. Taking things at your stride is better to get into the first year swing of new Motherhood better for Mom & baby not to have a stressed out Mommy. Anyway hope all continues to go well dear. And of course as always..
L❤VE from Kentucky!
The weather has been wonky, and there's been a ton of smoke in the air and at least in my area a lot of cloud cover. I'd have tomatoes by now, but this year they're going so slow
@@BizzyBee30 I know right? Also I got no squash frim my first planting. I had to rip them up & replant, my tomatoes are barely blooming and putting on fruit just now. It's just been a strange year. I did get an awesome first flush or green beans but I'm sure that's only because I waited to plant them. I was so fed up I literally just planted my corn and fall squash starts today LOL... I am crossing fingers that my fall garden does much much better. I'm starting my peas and other fall stuff tomorrow. If your planting one I'll cross my fingers 🤞
for you as well.
best of Luck! 😊
@@krenee2266 I'm in a lot of gardening groups on FB and it's basically a country wide problem this summer, pair all that with droughts and it's a rough one
I love buying the clearance French bread from the store to make French bread pizza. Usually you can get the clearance bread for 50% off.
@@RAZ3275 I do that too on occasion I just freeze it for when I want to make something, though I haven't done pizza in a while. Tempting idea now that I'm thinking about it.
Hi Becky. That pizza bread looked yummy 😋 I made garlic butter too but it was too strong of a taste for me because it was raw garlic. The second time I've made it I roasted my garlic in the oven. That was a success for me. It tastes so much sweeter and not as strong like raw garlic. Hope you like the taste of your butter.
A tip for peeling garlic faster - split bulb into cloves, put in heat resistant bowl and cover with boiling water. Let sit for a few minutes and drain.
Now the 'paper' has released itself from the clove and will pop right off 😊
I do not have a garden but this does inspire me to make compound butters in bulk. Just seeing the peppers on the pizza made me think of all of the additions to add to my butters for holiday prep. I truly enjoy your content, so inspiring! ❤❤
Oh hooray!! Beckie is in the kitchen preserving garlic. My joy is complete! I need my tea and a cat on my lap...skippered feet up....I am sorted. Let the weekend begin. 😊
Hey Becky! I’ve heard you mention that you didn’t find yourself reaching for the garlic scapes and because of that you were going to start preserving less of them.
I find I use the most garlic cooking beef mince for lasagna, bolognaise, rissoles or beef patties. I hide veggies in these dishes and thought that this would be the perfect place to use garlic scapes. I hope this gives you another way to get the most out of your beautiful garden! ❤
A little oil & salt & throw them on the grill. They are delicious
Hi Becky, a tip to help get rid of the garlic smell...boil a pot of water with a generous helping of baking soda in it. It will absorb a lot of the odor around your kitchen.
I love your annual garlic videos and ideas. Next year I’m going to attempt to grow lots of garlic & you’ve given me more ideas of how to preserve it. Im just in love with the garlic puck idea. I already do that with store bought ginger.
I prep garlic in bulk usually 90 heads of garlic at a time. I liked the silicone bags you showed so i got some in the sandwich size and i use those to store my mince garlic, i flatten them out about a ⅓ inch thick so i can break it easily. The garlic alone doesnt freezer to hard so its easy to break. I love your videos, your videos have improved my cooking skills and helped me enjoy doing prep and being in the kitchen. Thank you.
Becky has a lot of mental and physical fortitude. I'd have been ready to give up after completely peeling the first bulb.
😂😂😂
She does, I admire how she keeps positive and smiling through it all.
I made garlic pucks with storebought garlic, it took me a few hours to process 15 heads, but the ease of just grabbing a puck or two is way worth it! Thank you!
Hey Becky, it's easier to use saran wrap to do the logs. The ends get twisted and as you twist them, it forms the log nice and tight. Put in freezer and cut disks off when you need them.
Ooo that pizza looked soo good im going to have to make some soon! This is my 1st year successfully growing garlic. I planted a hardneck variety last fall amd am so happy with it!. It is almost done curing and then i will figure out what all i want to do with it. Going to try soft neck this fall next!
Have you ever tried soaking the cloves? So so so easy to peal them after (learned that in cooking school). Has anyone else tried it? Same thing when I have a lot of onions to chop ❤
I've read that you can freeze dry the inner paper from the cloves and grind into garlic powder. If that's the case, then the tiny cloves just need to be clean and separated then freeze dried and ground down.
The small garlic cloves are good to plant en-masse and grow for garlic “greens”
They are delicious to add to salads.
CUCUMBER KIMCHI RECIPE
Hi from Poland Becky 🙂 I've said it once and I'll say it again - you're such an inspiration. Thanks to you, I'm in my second year of gardening this year. For some reason it's doing way worse than last year. Anyway, I think you should be having cucumbers already. I know You love gochugaru so I think you might be interested in a cucumber kimchi recipe (I've been making it for two years now and I love the crunch, sweetness and spiceness of it also, I discovered gochugaru through Korean cuisine and I can't cook without it anymore). Just for the the record, English is not my first language so forgive me any mistakes I might make. I'll just put the recipe down here for everybody to enjoy 🙂
- 3-6 cucumbers (cut into eighths or thick slices - I prefer the slices)
- 1 onion very thin slices (I discovered I prefer it without the onion)
- 3-5 cloves of garlic (chop or use a garlic press)
- green onion (as much or little as your heart desires 😉)
- half of a julienned carrot (I usually add way more for the sweetness)
- 2 tablespoons of salt
- 1 tablespoon of sugar
- 3 tablespoons of gochugaru (or again, as much or as little as your heart desires)
- 3 tablespoons of fish sauce (you can use soy sauce if you prefer)
- 3 tablespoons of toasted sesame seeds (I sometimes use sesame oil instead)
Put the cut cucumbers into a bowl, add 2 tbs of salt, mix and leave for about 10 minutes. Then rinse. Mix all the other ingredients (add a bit of water if needed) ad mix with the cucumbers. Leave them in the fridge for minimum 12 hours and enjoy.
You can store them in the fridge for a few days (in my opinion they taste even better on the second or third day).
For everybody who made it till the end of this hope you have a lovely day 😘
That sounds delicious ,very kind of you to give us this recipe I must try ,and I think you did a marvelous job on your English ! I love gochugaru so I think it will be very good thank you!
Thanks for sharing the recipe ~ sounds amazing. I will be trying it very soon.
There's such a big learning curve when it coming to gardening. Sorry you had a difficult year but please don't be discouraged. What failed to grow in the ground grew in knowledge. I pray that you have an abundant garden next year.
Have you ever tried cutting each head in half, roasting them, and then freezing the paste? Not sure if that would be easier since you can just squeeze the cloves out? You’d only be able to make the frozen pucks instead of confit and infused though.
For the remaining tiny garlics you might want to consider doing garlic paste? Just cut the tops of the bulbs off and put them in the oven with a bit of olive oil, and then after cooked you just squish the contents of the cloves out like a paste. Way better than peeling them one by one, in my opinion!
Hi Becky. I've been making bread for a while now to replace store bought, additive laden bread. I have found that if I add 1/2 cup of rolled oats (I use the Uncle Toby's brand which is quite fine, so maybe what is called quick oats in the US) to a 3 cup of flour loaf, the bread stays soft and fresh for several days. I don't notice the oats in the bread, even when making white bread or raisin bread, and it adds nutrition. Just thought I would share in case it helps someone.
I'd consider it pizza for sure! I've seen frozen versions at the store- I think French break pizzas? Yours is just ciabatta bread pizza! Also, growing up as a kid we often made "personal pizzas" using just regular store bread, and we considered it pizza. It looked amazing- much better than our mini pizzas growing up!
Garlicbutter is something that you make in the food processor, not in the kitchen aid. I learned making garlic butter from my mom, and I love her garlicbutter with butter, garlic, lemon, and parsley. I made some for Christmas gifts one year, and people loved it 😊
@francinelanglois8342 What? That doesn't sound very good in garlicbutter, but okey 🤔
So glad to see you, Becky! Hope you're having a great day ❤🎉
Happy Friday everybody, 😊
Happy Friday to you too 😊
You to
TGIF
I love the idea of the garlic pups
Soak your garlic in ice water for 30 minutes and they peel right off
Didn't know that, thanks!
Thank you I spent 2 hours to do my freezer garlic
Thanks, I spent an hour peeling garlic and my hands and fingers were red raw and felt like I had burned them. Defo trying this next time. I love having pods of garlic in my freezer. So handy😊
Pouring boiling water over them also works.
I soak the garlic overnight and that makes the peeling so easy.
I store garlic cloves in a small plastic bag that I put down in a pint canning jar. Put the lid on and pop the jar in the freezer. No smell in the freezer. Easy to pull out one or two cloves at a time.
I’m always afraid to make new things, then I see you do it and you give me the confidence.
What did you do with the garlic papers?? You can wash it and roast it on low heat in the oven then grind it into garlic powder as well. At least that's what I've been told. I never had as much as you to actually try it
Have you gotten you frozen bread recipes ( biscuits, pizza, sandwich )out yet. I saw you testing them but might have missed the final recipes. I would love to have them.
Good idea starting with that elephant garlic first! I've heard it said that momentum is more powerful than motivation, and you were able to build both by going with the easier task first - which also helped you see more progress way faster!
I love seeing you use your cutco knife. I got a set in the 1980’s from a friend selling door to door. Even got the China and silverware that went with it!
I loved this video!!! I just don't understand ... where is your husband or your baby????
Maybe if you had watered your garlic you would have larger cloves
"You are sooo intelligent and you don't let any recipe scare you to try. I came across your channel looking for something else,and I am glad that I did. You explains your recipes very clearly. And you have soooo much energy cooking all of your recipes, and you are a very clean cook. Looking forward to seeing more videos
Try using your green produce bags for freezing your bread. We slice it and just double wrap it in 2 bags and freeze. It makes it so easy to pull out what you want and wrap back up. Our bread only lasts about a week in the freezer so not sure on longevity.
Do you find that the small garlic is more pungent/strong flavoured than when they are watered?
How did those tiny garlics taste? I harvested tiny garlics this year just testing and they were super strong, all the flavor was concentrated in the little cloves and it was OMG SO spicy! Just wondering how were yours in terms of "spicyness" 😂 Loved your "pizziabatta" for dinner!
Just LOVE when you process garlic. You make it seem effortless!
Tonight we had BLT'S on your No Knead bread recipe and they were delicious! I always make 2 loaves at a time because they are so good. I usually freeze one and it freezes great!
Is there a difference in taste in the variety of garlic you have grown?
I have always been told that the elephant garlic is a milder flavor but much easier to process and so it is the one most often used by the places that manufacture chopped and minced and pureed garlic in jars. Has that been the experience of other garlic growers?
Can you freeze the whole cloves safely without blanching them??
I froze some of my fresh peeled garlic cloves. When I took some out to defrost they were soft and not as flavorful. They were still delicious! I just had to use more.
Garlic is soooo sticky! I harvested my first try last year and got 23 large heads of hard neck. Took me so long to peal and process. Loved it but geez. must be a labor of love.
Oh, Becky, I just had to chuckle when you showed the garlic still in the basket!🤣 bless your heart!♥️
as a beginner in gardening, what would you recommend to plant first as it is summer where I live
If you live in the US, you should check out what USDA plant hardiness zone you’re in and then look up your zone’s planting calendar! Some plants can be really difficult to grow in certain areas even if they love to grow in summer in another region so save yourself the heartbreak!
Be careful working with a lot of garlic at one time. It has burned my fingers. It apparently has a natural chemical that can irritate and burn your skin. I never knew that until it happened to me.
Absolutely love your channel. Your videos are always perfect and so calming to put on with my cup of coffee while I enjoy my contact naps with my 4 month old little boy. Feels like I’m catching up with a friend! I know you keep your channel free of baby A’s face but would love to see or know more about making homemade baby food for your little one if that’s something you’d be interested in sharing!
Awesome work! Roast those little cloves you have left, and then you can just squeeze them out!!
That is the grossest looking pizza ive ever seen!
@@AussieMummy-li8yf I don’t always agree with you, but I agree with you there. I thought it looked amazing.
I do something similar to your pucks by freezing garlic in ice cube trays. I found some at the dollar store with soft bottoms that let's the contents pop out. Then I have teaspoon size pucks if I need the measurement. Love watching all the ways you preserve your harvest!!
Becky, you are awesome. The garlic adventures are wonderful. Yes, it is tedious peeling garlic gloves, but, o my, what a wonderful day you had, and the bread pizzas were wonderful! 😀
Slicing into that gigantic tomato like it's no big deal 😆 that thing could feed a small army! I went back and watched you slice it a second time because it was so satisfying to watch 🤣
You always come up with fantastic ideas, thanks Becky! 🌿
I wanted to let you know that I really enjoyed watching your RUclips channel. Specifically, I watched the episode titled "So much better than store-bought!" where you had to peel a lot of garlic. I once found a tutorial that gave a great tip for peeling garlic, but unfortunately, I can't seem to locate it anymore. The instructions advised placing the garlic with the peels still on into a large empty jar and aggressively shaking it. I have to tell you that the one time I tried this, it worked like magic. I was ecstatic with the results. Literally, the peels started to shed, and within a few minutes, all the peels came off the garlic.
Like other viewers I have no garden, yet, have never canned but love watching your channel. I do aspire to be that organized.
I love playing your videos when I’m cooking or cleaning. So much knowledge and fun times
Looks good Becky. I roasted my garlic cloves in olive oil and removed them once ready. Then I put garlic scapes in my food processor. Then added the scapes, roasted garlic and fresh parsley to my soften butter it turned out soooo good best garlic butter I ever made.
Great progress & so many ideas for processing garlic! Thanks for sharing! Have a great weekend everyone 🤗💗🇨🇦
I can't wait for the freezer bread recipes to come out, the tip of slicing bread before freezing is great. Love the way you processed the garlic this time. That crunch on that pizza sounds amazing. Thanks Becky
I love the garlic puck idea!! So useful and clever. Your pizza looked amazing. They sell that french bread frozen pizza, but I'm gonna say yours is probably 100% better tasting! Thanks for taking us with you today. Have a great weekend.♥
I am so excited to see how you preserve your garlic! I am planning to do a large preservation like you did with the garlic pucks. My husband is excited! Do you compost the papers from the garlic? Also, do you have any tips on starting a compost pile?
Exactly!!! Like my Mom always said. " don't waste any of that goody"!!! Get all of that luscious garlic!!! Can't wait to see if they come out as good as the other ones with the olive oil!!!!
I love your processing videos. You never cease to amaze me at all your culinary skills. Until next time……….
Thank you for sharing about the garlic pucks. I turned about half of my harvest into pucks. It's only been a few weeks and already I know it's a real game changer. I'm much more likely to use fresh garlic when I know it's sitting in the freezer waiting for me.