By Lucy McCullough
Fresh garlic is so good, and it is time to start harvesting this year’s garlic planted and anticipated since last October. I like to roast garlic while the oven is in use baking potatoes for dinner. After the garlic is cool enough to handle, I like to prepare the vinaigrette below or store in the refrigerator to mash and add a clove or two to double baked potatoes, mashed potatoes or mashed cauliflower.
Roasted garlic is also great served hot with pita bread or naan bread pieces.
Roasted Garlic Vinaigrette
(makes about 1¼ cups)
Preheat the oven to 400. Cut off ¼ inch from the top of the garlic bulb and drizzle with olive oil and fresh ground pepper. Wrap in foil or place in garlic roaster. Roast the garlic for 30 to 35 minutes or until garlic is very soft. Cool. Squeeze garlic from cloves into a small bowl. Mash into a smooth paste.
In a medium bowl, combine ¼ cup lemon juice and 1 teaspoon dried crushed oregano. Let stand five minutes. Whisk in ¾ cup olive oil. Whisk in the mashed garlic. (I finish blending with a hand held blender.)
Let stand at room temperature for two hours before using or refrigerating.
Store in refrigerator for up to one week. Storing in a wide-mouth jar makes mixing and serving easy.
Lucy McCullough and her husband Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996. A former cook at Catamount’s Tavern, she helps manage the farm and works part-time as Catamount’s CFO and office manager.