Roasted Garlic

Roasted Garlic

In honor of National Garlic Month, Cathie Dibert from “Green”er Acres Farm makes Roasted Garlic.
In honor of National Garlic Month, Cathie Dibert from “Green”er Acres Farm makes Roasted Garlic.
 
Roasted Garlic
 
1 Preheat the oven to 400°F.
 
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
 
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
 
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
 
Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.’
 
Special thanks to Tammy Wolfe from Sun and Moon Creations for the recipe and garlic.
 
You can find fresh garlic at one of your local farmers markets.
 
Juniata Farmers Market
Rider Parking Lot of Penn State Altoona Campus
Thursdays 2pm-6pm
 
Hollidaysburg Farm & Craft Market
Montgomery Street, Next to the Diamond in Downtown Hollidaysburg
Tuesdays 3pm-7pm and Fridays 10am-2pm
 
Downtown Altoona Farmers Market
11th Avenue and 14th Street, Heritage Plaza, Altoona
Thursdays 9am-2pm, Saturday 9am - 2pm
 
Friends Farm Farmers Market
Between Williamsburg & Martinsburg on Royer Road
Saturday 9am-3pm
 
Downtown Bedford Farmers Market
Public Square, Downtown Bedford
Wednesdays 9am-1pm
 
Huntingdon Farmers Market
Penn St. and 7th St., Huntingdon
Thursdays 12pm-5pm
 

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