Food: Gotta love springtime in the Rockies
Free Press Food Columnist
RECIPE OF THE WEEK
Whole garlic bulbs
Dried thyme or oregano
Preheat oven to 350ºF.
Peel loose, papery skins off garlic bulbs. Slice top of each head (pointy end) so that the flesh is exposed. Arrange in a baking dish or garlic baker and drizzle with oil. Sprinkle with herbs. Cover with foil or baker lid and bake for about 45 minutes until the garlic is soft and golden. Cool before serving.
Squeeze soft garlic out of skins and spread on meat or French bread.
Serve toasts with remaining oil.
As I write this column, I am sitting at my desk, just outside Richmond, Virgina, having been out here for a little more than a week as our fair and festival season kicks in.
And while I continue to grow our Virgina operations, I still am proudly a Palisadian and a small part of the Grand Valley.
Now that people have survived this last onslaught of our lovely springtime weather, it is time to start getting ready for the fairs, festivals and farmers’ markets, some of which have already started.
When I think of festivals, I always think back to when I lived in the Almaden Valley in South San Jose. When the wind was right, it would blow up from Gilroy and the garlic that grows there. My first major festival out in California was The Gilroy Garlic Festival, back when they only had a few thousand people show up; yeah, they get a few more than that nowadays,
Now that I got myself thinking of garlic, our website of the week is from The Gilroy Garlic Festival and as you may guess, it “reeks” at the Stinking Rose — http://www.garlicfestival.com/garlic-festival-recipes.
GJ Free Press food columnist Lee Mathis is the founder and owner of Decadence Gourmet Cheesecakes and Catering. Email email@example.com.
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