This was a good year for garlic here in southern Wisconsin. The bulbs were bigger than ever due to all
the rain we had. Since Noel uses the raised bed method of growing there was plenty of drainage,
otherwise there would have been some mushy garlic. The bulbs came out beautifully.
We do plant our own saved garlic cloves every year so I'm sure they are acclimatized for our seasons as
well.
Rarely a day goes by without using garlic in my cooking. I especially like it squeezed into my all purpose
mustard vinaigrette.
This time I roasted a few whole bulbs by slicing off the tops, drizzling with olive oil and wrapping them in
foil. I then placed them in a baking dish and roasted them in a 400 degree oven for 45 – 60 minutes. Our
garlic bulbs were so big they needed the full hour to get them soft. Do check them after 45 minutes to
make sure not to burn them. If you want them a little more caramelized uncover them for a few more
minutes after they are sqeezably soft.
You can use the soft cooked garlic in whatever recipes you choose. But as a whole cooked bulb it makes
a great addition to a charcuterie plate as an appetizer when spread on a sliced baguette. Enjoy!
Garlic