Howdy Folks,The last of my for-sale garlic is gone - sold like crazy at the farmers market. Just to try it, I braided some as I was cleaning them off and thought you would enjoy seeing my amateur work.
For those of you who enjoy my fresh produce at the market and either got some of the garlic or missed it this year, I am planning on increasing the planting space for next spring's harvest. I was so pleased with the performance of the garlic, ease of growing and density of harvest, I'm going to plant the Purple Haze I grew this year and another variety.
If you have some garlic and have never tried roasting it here are a couple of options:
Roasting Whole Heads
Most Preferred: Slice off the tippy top of the garlic head to expose just a small part of each clove. Drizzle a bit of olive oil on the cut top.
1) Roast on the grill on indirect heat for approximately 40-45 minutes - squeeze to test (don't burn yourself!) - it should feel softened.
2) Oven: at 400 degrees for 45 minutes.
Second Most Preferred: Separate the clove from the head and do NOT not peel. Toss in along side of any roast your are cooking, or place in a single layer in a pan and oven back at 400 degrees for approximately 25 minutes - squeeze to see if they have softened.
Roasting garlic mellows the flavor, bringing an incredible nutty taste to it. Squeezing the pulp from the skins is the easiest way to express the roasted garlic out. Add to mashed potatoes, spread on toasted bread with or without added tomatoes, basil and cheese, add to salad dressing.
Freeze in air tight container for long term storage. Refrigerate and use within a week for short term keeping.
CAUTION: For health-sake do not freeze whole raw garlic or onions.
Have a great 4th of July!!!
-- Catherine, The Herb Lady
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