Bring on the flavor!
Roasting garlic is one of the simplest, yet most flavorful methods to prepare this potent bulb. Click on the photos above to learn how we roast ours.
Most of the produce we grow in the Beekman 1802 Heirloom Vegetable Garden are varieties that William Beekman would have grown himself. But there’s one plant we cultivate that the honorable judge likely would have reviled: garlic. This “stinking rose” was considered too strong and malodorous for culinary use by most Northern Europeans and their descendants (Beekman was of Dutch descent.) It wasn’t until waves of southern European immigrants began arriving in America – most notably, Italians, of course – that garlic slowly became a common ingredient in American kitchens and gardens.
Garlic is planted in autumn in our growing zone, and is harvested the following summer. We love roasting newly harvested garlic when the bulbs are nice, fat, and juicy. After 45 minutes to an hour in the oven, they caramelize into a smooth, spreadable paste. Some of our favorite uses for roasted garlic are:
• A a spread on toasted bread, either alone or with Blaak Drizzle, or honey.
• Whisked together with olive oil and lemon zest as a glaze for roasted chicken.
• Stirred into chicken stock and used as risotto broth.
• Stuffed in figs, cherry tomatoes, or pickled cherry peppers as appetizers.
• Combined with crumbled bacon and stirred into mashed potatoes.
What do you use roasted garlic for? Let us know in the comment section below.