Great Garlic!
At New Roots Farm, we take pride in our exceptional USDA Certified Organic Garlic that is grown with both the table and the garden in mind. Our many varieties of hardneck and softneck Garlic are equally suited for the gourmand or the green-thumb.
Our Garlic is grown in our lovingly tended fields where we focus on growing great soil as well as great Garlic. Growing great soil? Yes, you read that right. Through an intensive program of cover cropping and the incorporation of rich compost, our fields are teeming with life- everything from earthworms that aerate the soil, to beneficial microorganisms that form symbiotic relationships with the Garlic. The health of our soil is reflected in the vigor of our plants.
2009 Garlic is SOLD OUT. More to come in June 2010...
Simple Roasted Garlic Recipe
1- Preheat the oven to 400°F.
2- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3- Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4- Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
1- Preheat the oven to 400°F.
2- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3- Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4- Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.