I’ve harvested my garlic. This was my first foray into planting garlic. The only mistake I made was not planting enough. In a few weeks it will be time to plant garlic again and this time there will be several rows. It’s about the easiest thing to plant and grow.
Slow roasting whole heads of garlic with a drizzle of oil concentrates the flavors and adds a caramelized note that enhances garlic’s natural sweetness. The flavor of the garlic becomes mellow and delicate. The cloves soften and are easy to squeeze from their skins. Store the garlic in an airtight container in the refrigerator. The roasted garlic will keep for a week.
“The TEN WONDERFUL THINGS TO DO WITH ROASTED GARLIC may be found on my food blog - Mrs. Butterfingers.
