Garlic is in!

20 Sep

Dear friends,

We’re taking a time off from tomatoes, but have no fear, we’ll harvest another crop soon.

Here is the sneak peek for the week: Garlic, Onions, Green Beans, Avocados, Salad Mix, Arugula, Kale, and Oranges.

Here my favorite garlic recipes:

Roasted Garlic

Take a whole bulb of garlic and cut off the top 1/2 inch.Rub with 1 teaspoon of olive oil. Wrap  with foil and bake for 50 minutes at 375 degrees. Spread on toast or swirl into a pot of beans.

Garlic Mashed Potatoes

Roast garlic as shown above. You will also need:

  • 2 pounds russet potatoes, peeled and quartered
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
  2. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Spanish Potato Garlic Soup

1 large onion
2 large potatoes
1 teaspoon of paprika
2 teaspoons of olive oil
1 cup chopped tomates
1 teaspoon of dried thyme
1 head of roasted garilc
1/4 cup of miso
3 cups of vegetable stock

Saute the onions, potatoes, and paprika in the oil, stirring constantly, for about 5 minutes, until the onions have softened. Add the tomatoes and thyme and simmer for 3 or 4 minutes. Blend roasted garlic, miso, stock, and 3 cups of water.  Add the garlic broth to the pan and simmer gently for about 10 minutes, until the potatoes are tender. Voila! Recipe from Moosewood Restaurant Low Fat Favorites.

With love,



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