Could you even imagine a life without garlic? I absolutely can’t! I pretty much add minced and sautéed garlic to everything that isn’t a dessert. I always crave that intense blast of pungent flavor- there’s never a bad time for it.
Since I live in LA, my kitchen gets sunny and toasty during the day, which makes keeping garlic the old fashioned way (hanging from a ceiling, or just in a ceramic bowl on the counter) not so ideal. I’ve been keeping garlic in the fridge, and I get so bummed out when it begins to sprout, due to moisture. I was asked to test-drive Fox Run’s Garlic Keeper, and I’m so glad I did. I’m always excited to prevent any chance to avoid food spoilage and save a little cash.
I’ve owned my Fox Run’s Garlic Keeper since October, and I’ve been using it consistently on my counter this whole time. The recommended length of time to keep garlic in there is three weeks, but I’ve kept garlic in there a little longer, and the bulbs are just as flavorful with a firm texture.
I love my white ceramic Garlic Keeper, but they do offer a Terra Cotta color option as well, if you like yours to pop out more. Size-wise, it’s perfect for my kitchen. It’s only 5.5″ in height and takes up very little space.
So let’s put this garlic to the test! One of my favorite side dish recipes that utilizes garlic and an often wasted/forgotten about ingredient, beet stalks.
Just Beet It
Clean, dry and cut stalks of 3 beets.
2 tbsps extra virgin olive oil
1 minced garlic clove
Zest and juice of 1 lemon
Salt and pepper to taste
In a medium-sized skillet, over medium high heat sauté minced garlic with olive oil until browned.
Add beet stems and sauté for 5 minutes.
Remove from heat, add lemon zest and a spritz of lemon juice. Salt and pepper to taste.
Want to make a meal out of it? Pair with over medium eggs and toast!
Check out Fox Run’s Garlic Keeper here.
#ad Product provided by Fox Run Brands, but all opinions expressed are my own.