CSA week 16, August 16
On the hottest of days on the farm, we get to spend some time in the afternoon shade with the cured garlic - trimming off the tops and roots, and removing the dirty, outermost layers to expose the clean, white layers underneath. It's gotten me thinking of all the things you can do with it. Follow this simple recipe for roasted whole garlic and spread it over warm bread, mix it into mashed potatoes, or use it in a pasta sauce.
Roasted Whole Garlic
4 large heads garlic, left whole
1/4 cup olive oil
1. Preheat the oven to 350 degrees.
2. Cut the top one-third off each head of garlic to expose the cloves.
3. Place all 4 heads of garlic on a piece of aluminum foil; drizzle with olive oil. Tightly wrap up the garlic in the foil.
4. Roast until the cloves are soft and creamy, 45 minutes to 1 hour, depending on size.