13th Harvest Week <> July 23 - 29, 2001

I understand from Tom that some of you have been having trouble using up your garlic (how could this be?), so one of the recipes below will help you use up an entire head, not just a few cloves. And since we've been getting leeks the past few weeks, I found this other recipe for using them with spinach (another box ingredient) in a simple frittata. - Debbie

Roasted Garlic
In looking for recipes for making this, I have before me three different cookbooks, each with different time and temperature instructions! The way I interpret this is that, hey, it's pretty flexible. The idea is to bake or roast the whole head of garlic until the cloves are soft and buttery. However you choose to extract the roasted cloves (you can 'squirt' them out, scoop 'em out or figure it out), the garlic is just heavenly smooshed onto baguette (or a bread of your choice). The roasted garlic is mild, fragrant and sweet. Not at all sharp like in its raw form.

Most every recipe calls for slicing off the top of the head of garlic (so the tips of the cloves are exposed), placing it in a small baking dish or wrapping in foil (you can do as many heads as you like), drizzling the head with a little olive oil, and optionally sprinkling with herbs, salt, that sort of thing, then baking in a pre-heated oven... 1) á lá Rolling Prairie Cookbook, at 250 degrees F for 45 minutes, uncovered, 2) á lá From Asparagus to Zucchini cookbook, at 350 degrees for one hour, or 3) á lá Dean & DeLuca cookbook at 400 degrees for 1 hour (wrapped in foil or in a covered 'garlic roaster'). I'd go for the hotter temperatures... I think 250 degrees won't do it, or at least it'll take more like 1 1/2 hours at that temperature, not 45 minutes. But if it's not done yet, simply stick it back in the oven and bake it a little longer! The skins should be crackly and the cloves should give easily when squeezed. Actually when I make it, I don't even cut off the top of the head of garlic (you don't have to). You can also peel roasted cloves of garlic and use them in numerous dishes like, oh, roast garlic mashed potatoes, or roast garlic cream gravy; or you can spread the roasted garlic onto grilled fish, meats or vegetables... the possibilities are endless!

Spinach Leek Frittata
from the Rolling Prairie Cookbook
serves 6

1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread is best)

Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the spinach and oregano, and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake for approximately 40 minutes or until golden and firm.


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