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1. Peel the skin from each clove of garlic. 
2. Cut off the hard clove end. 
3. Carefully mince your garlic. 
4. Add to your oiled pan and allow to brown slightly as the base for your additional ingredients.

• Keep out of direct sunlight
• Do not store in refrigerator - it will start to sprout
• Allow garlic to breath (do not place in airtight container or plastic)
• For long-term storage, place in a cool and dry, dark pantry, cupboard or cellar

Jana and Geoffrey are a husband and wife team growing limited runs of gourmet garlic, inspired by Geoffrey’s 20 years in fine dining. Their farm, The Garlic Gods, is on the same land their great grandparents homesteaded in Idaho back in 1908. A lot has changed in farming over the years, but their business is committed to remaining small with basic farming equipment and no harsh chemicals. They pride themselves in cultivating with their hands, just like their family did. They weed and farm the old fashioned way—one hand in the dirt and one hand on a hoe. 

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