Because we only sell our best, perfect, lovely, large garlic bulbs, the family is often left with a lot of not-so-lovely, mis-shaped, or slightly damaged garlic. We are experimenting with the best ways to use this garlic. Here is a description of roasting and freezing garlic for the winter.
I love roasted garlic. I think the caramelized, smooth flavor is delicious, and I can use it in a multitude of recipes. I will add it to cooked vegetables, salad dressings, and any other quick dishes that I need to make. It’s also amazing spread on a crusty sourdough baguette, covered with goat cheese, and drizzled with olive oil. Oh my goodness: amazing!
To roast garlic, peel your cloves, and put them in a tin foil square. Drizzle with olive oil. Roast in the oven at 375 for about 30 minutes or until the cloves are soft and mashable. Place in a small container in the freezer. Once frozen, chip out only what you need for each meal, and keep the remainder in the freezer.
