Garlic

PURCHASE

Buy heads of garlic with firm cloves and no evidence of mold. If the head has any give when lightly squeezed, it is likely the cloves inside are starting to dry or rot.

KEEP

Store in a cool, dry, dark place in a breathable bag for up to six months. Discard any soft or discolored cloves. Garlic can sprout when exposed to light. This can change the flavor slightly, but it is still safe to eat.

PREPARE

Lay a clove on its side on a cutting board and press gently with the flat of a large knife. Garlic can be eaten raw or cooked, and the finer the garlic is chopped or sliced, the more oil (and flavor) is released.

RECIPE: SALSA

Try other chiles for different heat or use tomatoes instead of tomatillos.

• 1 lb tomatillos
• 1/2 cup onion
• 2 serrano chiles
• 3 cloves garlic
• 3 tsps olive oil
• 1/4 tsp kosher salt
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro leaves
• Preheat oven to 450 degrees. Peel tomatillos. Wash hands and rinse all produce under running water.

Quarter tomatillos, chop onions and cilantro, mince chiles and garlic. Spray baking sheet with olive oil and combine ingredients on baking sheet. Roast 15-20 minutes, until tomatillos are soft and dark green. When cool, transfer to a blender, add the salt and cilantro, squeeze in lime juice. Puree until desired consistency.

Refrigerate for up to one week.

View more recipes and information at USDA's Seasonal Produce Guide - garlic.