Saratoga Farmers' Market

roasted garlic

Roasted Garlic

By

Recipe courtesy of Squashville Farm

Serves 2-4

 

This recipe is perfect for the grill or the oven.

 

Ingredients

*Ingredients currently available at the farmers’ market

  • One bulb garlic*, cleaned and peeled of outer layers
  • Olive oil

 

Instructions

  1. Peel off the outer layers of a fresh bulb of garlic so that only 1-2 layers remain between the skin and fresh cloves.
  2. Place the bulb in a piece of aluminum foil and drizzle with olive oil. (Other seasonings or herbs can be added if desired).
  3. Place on grill and roast for about 20-30 minutes, until the cloves are soft.
  4. Remove from heat and when cooled, break the bulb into cloves.
  5. Enjoy as is, or smash the softened cloves onto bread or crackers.

 

Creamy Roasted Garlic Potato Soup

By

Adapted from recipe by Jessica Merchant of How Sweet Eats
yield: SERVED ABOUT 4
total time: 1 HOUR

INGREDIENTS:
*Ingredients currently available to the Saratoga Farmers’ Market

1 tablespoon olive oil*

1 tablespoon unsalted butter*

1 yellow onion, diced*

3 pounds potatoes, peeled and chopped*

4 to 5 cups chicken or vegetable stock

2 bulbs roasted garlic*

1/3 cup cream*

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

Roasted Garlic: Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top the garlic cloves and let soak for 10 minutes.

Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. To eat or add to the recipe: let cool, then squeeze from the bottom of the garlic head to remove caramelized cloves.

Garlic Potato Soup: Heat a large stockpot over medium heat and add olive oil and butter. Once melted, stir in the onion with a pinch of salt and cook until softened, about 5 minutes. Add the potatoes and enough stock to cover the potatoes – starting with 4 cups and using more if needed. Bring the mixture to a simmer. Cover and cook until the potatoes are tender and falling apart about 20 to 30 minutes. Turn off the heat.

Carefully add the mixture to a blender. Squeeze out the roasted garlic cloves and add them to the blender too. Puree the soup until totally creamy and smooth. Pour the mixture back into the pot and heat over low heat. Add the cream, salt, and pepper. Taste and season additionally with salt and pepper if needed.