Rainy days and Sundays always get me down when I can not garden!

Monday, August 6, 2012

What's for dinner? Roasted Garlic

Harvested Hardneck Garlic
Hardneck Garlic is distinguished by the stiff “neck” or stalk that grows up the center of the plant and produces a scape.  Hardneck varieties tend to be more complex then softnecks ranging from subtle to robust flavours.  They produce fewer cloves per bulb then softnecks, however, the cloves are larger and more uniform.  Since the outer bulb wrapper is thinner then than that of softnecks, they have a shorter shelf life.  If you are thinking about growing garlic for 2013, know is the time to place your order for best selection!

I picked up this garlic roaster for $2 (new) at a thrift store!  (I love a deal!)

Cut off the top of the garlic bulb, 1/2" to 1" depending on the type of garlic you are using.
Pour about 1T of olive oil over each bulb. This is optional, but how we like it.

Bake for about 45-50 minutes at 350 degrees. 

We had this with some fresh zucchini from the garden.

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