Glorious garlic! 

If you planted garlic this year now is a good time to harvest it.

Garlic can be cured by hanging it in a dry, airy place away from day light for a few weeks. Once the outer layers are dry and the bulb is firm, you can preserve garlic by freezing, pickling or drying. If you have the patience, try braiding. Video how to braid garlic

If you missed the last planting day, we plan to have another one next year. The organic bulbs were supplied from CERES by one of our members.

Thank you!

Whole roasted garlic appetiser

One or more whole heads of garlic
Olive oil
Salt and pepper
Preheat oven to 200 deg C

– Cut about 5 mm off the head of garlic to expose the top of each clove.
– Leave the skins on and place in baking dish cut side up.
– Pour about one tablespoon of olive oil over each head and season with salt and pepper.
– Cover with foil and bake for 50 – 60 minutes depending on your oven and size of garlic.

Check after about 30 minutes to see how they are going.
They are ready when soft and tender – you can check by prodding with a fork.
To help caramelise, take off foil for the last 10 minutes or so of baking.

Squeeze out warm garlic cloves and spread on crusty baguette.
Serve with goats cheese (Meredith works well) and a sprinkle of toasted pine nuts.
Very easy and very delicious!



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