My Favorite Finds #4

For the last 3 seasons, I have been growing my own garlic. It's actually very easy! There is plenty of "how to" information out on the Internet and plenty of websites that sell different varieties of garlic. Here are 2 sites that I have purchased from and was very happy with their product and information......The Garlic Store and We Grow Garlic. Here in Wisconsin, you plant it in the Fall (usually sometime in October). You cover it with a blanket (actually, a layer of mulch or leaves, etc.). Then in the Spring, they start to emerge and by mid-Summer, they are ready to harvest. The store bought perfectly white garlic you buy in the grocery stores were bred for a longer shelf life, so according to the garlic experts, they are not the best for growing your own. Besides, once you check out the on-line stores, you'll be very surprised at how many varieties are out there and all the different "flavors" they come in! And even if you don't have room for a garden (or in your garden) you can even plant them in containers! My family loves garlic, and now that we grow our own, we have been enjoying it in many forms! And may I add that garlic has many health benefits, as well, that can include lowering blood pressure, LDL Cholesterol and blood sugar. Garlic.....it's not just for warding off devils, werewolves, and vampires anymore!

Here's a simple recipe for garlic that makes a wonderful spread to use as an appetizer or as a seasoning for meat:.

Baked Garlic

Whole garlic bulbs, dried thyme or oregano (optional), olive oil

Directions:
Preheat oven to 350°F. Peel loose, papery skins off garlic bulbs, but keep garlic bulb whole (do not break down into individual cloves). Slice top of each head (pointy end) so that the flesh is exposed. Arrange in a baking dish or garlic baker and drizzle with oil. Sprinkle with herbs. Cover with foil or baker lid and bake for about 45 minutes until the garlic is soft and golden. Cool before serving. Squeeze soft garlic out of skins and spread on meat or French bread. Serve toasts with remaining oil.

Recipe courtesy of: http://www.garlicfestival.com/recipes_bakedgarlic.php