Monday, July 07, 2008

Fresh Garlic

This was an interesting weekend at the Market. Not for any particular reason. I had plans to buy only one item, as I'm going to be out of town part of this week for work and we leave next week for our trip to San Diego. So if you buy too much you can end up wasting if you don't use. So I had plans to buy buns...Parker House rolls...which are the best I've ever had and love to eat them as a snack, especially with a little homemade jam. So, good intentions and all that. I ended up buying fresh corn, more jam and garlic.

My table was set up next to a very nice lady (name escapes me!) who was selling garlic from her farm in Virginia. She bought the farm last year and this is the first crop she's been able to harvest. Next year she hopes to have much more produce. She already has a farm that supports 170 (?) families, similiar to a CSA (community sustained agriculture). Well, she certainly was a popular vendor this weekend. Despite the rain, she did very well, selling nearly 25 bundles (8 heads each)! I bought one bundle myself!


The garlic with the stems!

Beautiful heads of garlic with just a slight fragrant scent of garlic.

I decided I was going to prep the garlic for roasting!

I inherited my little garlic roaster from my friend Pam. If you don't have one, don't rush out to get one. You can use aluminum foil. So to make roasted garlic. Heat your oven to 350. Slice the tops of the garlic heads off, exposing the tops of the cloves.

Drizzle with olive oil and a light sprinkle of salt (optional). Cover the garlic roaster, or wrap the heads up in the foil. Place in the oven for an hour. At the end of the hour, I turn the oven off and let the garlic sit in the oven until cool. Your house is going to smell so nice! Rich, warm, enticing.

When the garlic is cool to touch, it is time for the final bit of prep. The sticky, smelling, OMG so delicious step. Take the heads and squeeze out the buttery cloves. Hold the heads over a bowl and squeeze from the root end; think tube of toothpaste.

The cloves are sticky and completely tender; they do spread like butter! Discard the remaining portion of the garlic head. Store the garlic in an airtight container, in the fridge. And I'll be making this recipe this week!

2 comments:

Tim said...

My partner and I chatted with you a bit (and got a raffle ticket for your cookies) at the market on Saturday. I didn't make the connection at first that you were Scott of the Eat With Me blog! Had I known I would have told you how much I enjoy reading your blog!

ScottE. said...

Hello! Glad you stopped by.