Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Whole Roasted Garlic

It is so versatile - stir some into mashed potatoes, spread some on a toasted baguette
with a sprinkling of thyme and olive oil, or mix it with some goat cheese, watercress if you have it,
and whipping cream until spreadable.

You'll need:
-Whole heads of garlic 
-Olive Oil 
-Salt and pepper
-Aromatic herbs like thyme, chives, rosemary, basil, savory, etc. (optional but good)

Preheat oven to anywhere from 275 to 350. The lesser the temperature, the longer the garlic will take to bake. Cut around the top head of the garlic, exposing individual cloves. Put in baking dish and pour a bit of olive oil over, salt and pepper and whatever herb you like. Bake, covered until tender - after the garlic is cool you should be able to squeeze the soft garlic right out of the cloves. This could take anywhere from 35 minutes to 1-1/2 hours, depending on the temperature and size of heads.  Store, covered, in the refrigerator for up to a week, or freeze for several months.

More recipes, etc. on Rita's web site: www.abouteating.com

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