Every year the garlic harvest seems to come a little earlier than the last. This year I harvested on June 14, despite on-and-off rain. I couldn’t wait any longer; on some heads the cloves were already pushing outward, which will lead to early sprouting, and rust spots were beginning to appear on some leaves. The rain was likely to continue for at least another day. Here in western Oregon June is normally a nearly dry month, with an average of only an inch and a half of rain. But what’s normal anymore? Last year I harvested during a downpour.
I worked as fast as I could, using only my hands to lift the heads—the soil is that light. Light soil makes for clean garlic, provided that the soil is dry, as it should be by harvest time. But this time my garlic heads were covered in mud. I washed them in a bucket so I could pour the dirt soup back into the bed, and then I gave the heads a final rinse with a garden hose. You have to clean the base of each head thoroughly if you plan to keep the pretty rootlets but don’t want to contaminate your kitchen workspace with soil (which could lead to a risk of botulism, depending on how you store the food you’re preparing). Thankfully, the rain stopped long enough for the clean garlic to dry in the sun for an hour or two before I had to hurry to carry it indoors.
Now the garlic is drying further on the pool table in the basement. This isn’t the ideal place to dry garlic; last year I lost some of the heads to rot. But I’ll keep the windows open and turn the garlic twice a day, and in a few weeks I’ll make some beautiful braids. I think we’re set for garlic for the coming year.
Finishing the garlic harvest always seems like cause for celebration. The best way to celebrate is with an aioli platter—bread and boiled eggs, potatoes, and other vegetables with a bowl of aioli (a Provençal word; it’s alioli in Spain), mayonnaise’s simple—and, I think—superior, garlicky ancestor.
Most Americans make aioli or mayonnaise with flavorless vegetable oil, but I like to use extra-virgin olive oil or even roasted hazelnut oil. The latter is unusual but irresistible. I use a whole egg instead of the traditional yolk so that I can make the aioli quickly with a hand blender. Alternatively, you could use two yolks. If you have no hand blender, use just one yolk and add the oil drop by drop, beating constantly with a whisk.
If you’re worried about the risk of salmonella from eating raw eggs, use a pasteurized egg.
Vary the number of garlic cloves depending on their size and pungency. Fresh-dug garlic is sometimes really hot!
1 whole egg
1 to 3 peeled garlic cloves, chopped
¼ to ½ teaspoon fine salt, to taste
2/3 to ¾ cup roasted hazelnut oil or extra-virgin olive oil
Put the egg, garlic, and salt into a tall and narrow container. Begin blending on high with a hand blender. Pour in the oil gradually, and keep blending until the mixture is uniform and quite thick. Chill the aioli until you’re ready to eat.