We are making a new cookbook with garlic-only recipes in it for next year.  If you have a favorite recipe that you would like to share, please e-mail it to us.  Your name will appear in the cookbook under your recipe.

PICKLED GARLIC

We get a lot of requests for a pickled garlic recipe.  This is one that I found.  I'd like to know what you think of it if you try it.

Ingredients:  several whole cloves of Ashley Creek Farm garlic, 1 thinly sliced fresh carrot, several pearl onions or 1 large onion cut into large sections, 1 large can of hot peppers or jalapenos, 1 jar of dill pickles OR fresh pickling cucumbers, pickling spices and vinegar.

Boil the garlic, onions and carrots in a small amount of salt water for no more than 5 minutes.  Put the vegetables in cool water to stop cooking process.  Remove and add to the remaining ingredients.  Cover for a few days and VOILA!!

ROASTED GARLIC

Lots of people ask us how to roast garlic.  Here is what I tell them:  Preheat the oven to 350.  Choose one of the larger garlic bulbs that you have.  Cut off the top 1/3.  Place it on a piece of tinfoil and pour some olive oil over the top. You can also add some herbs at this point if you wish.  Wrap the bulb up in the foil and place in the oven for 45-50 minutes.  When done, you should be able to squeeze the cloves over bread for a nice, buttery, garlicky flavor.

Ashley Creek Farm:  organically grown garlic, pumpkins, corn, squash and gourds