Simple Roasted Garlic

Simple Roasted Garlic Recipe

Roasting garlic transforms it from spicy, sharp, and pungent to sweet and smokey. The garlic loses its hard texture and becomes creamy and smooth. There are lots of ways to achieve this, but our preferred method is this simple roasted garlic recipe.

Preheat the oven to bake at 400°F (205°C). Using a sharp knife, carefully cut through the top 5mm (1/4″) of the upper side of a whole garlic bulb. This is the flat side, opposite the root end. This cut should expose all of the largest cloves in the bulb. Be sure to keep the parts trimmed off for other purposes. Rub the whole top and all the exposed edges of the bulb with olive oil, and place the bulb in an oven-safe ramekin. Season with (optional) sea salt and freshly ground black pepper. Cover the ramekin loosely with aluminum foil, ideally so that the foil is not in contact with the cut bulb.

Now bake this for 30 to 35 minutes. After that time, remove the foil and poke the garlic with a fork or the tip of a knife. It should be completely smooth and tender, offering no resistance. If it still seems firm, pop it back in the oven for another 10 minutes and check again. Large garlic bulbs may take up to 45 minutes to roast completely. Don’t be surprised if the cooked cloves swell and eject themselves out of the bulb.

Allow the roasted garlic to cool completely, and simply squeeze the contents out into a dish. Technically, roasted garlic will store for a few days if wrapped in plastic and refrigerated, but the flavour is best shortly after roasting.

Enjoy the roasted garlic with pasta, in salad dressing, on pizza or blended with mayonnaise to make a sort of aioli. Hardcore garlic lovers will enjoy roasted garlic just spread on crackers or toast.

The photo above shows a whole roasted bulb of Music garlic.

Home Made Soy Milk Recipe

Home Made Soy Milk Recipe

Soy is a fairly easy plant to grow. A single packet of seeds can produce enough soy beans at the end of the season to process into several liters of pure home made soy milk. For a short cut, you could use certified organic soy beans for sprouting, and follow the recipe below, but we encourage you to take this homesteading challenge, and produce the beans yourself. Turn one packet of seeds into a huge bowl full of beans. Using certified organic seeds, or growing your own organic soya beans is a good way to ensure that no GMO ingredients are used. It also excludes the preservatives and stabilizers that can be found in commercially produced soy milk.

In this simple recipe, the seeds are soaked and then the skins are removed. Then it is just a matter of processing with water and optional flavours and sweeteners.

First of all, plant soya bean seeds into warm soil from late May to the middle of June in full sun. The plants need time and lots of summer heat to mature, so the timing is key. Learn How to Grow Soya Beans, and we’ll see you in September! Or go with good organic store-bought beans.

Ingredients:
1/2 cup (about 80g) soya beans
4 cups (1L) water
1/2 tsp pure vanilla extract (optional)
4 dates (optional)
sugar to taste (optional)

  1. Soak the beans overnight, or for at least twelve hours. They will become noticeably fatter and softer as they absorb the water.
  2. Drain the beans and remove the loose skins. This is the only fussy part – try to be sure to get them all!
  3. Using a regular kitchen blender, combine the peeled beans with 3 cups (750mL) of water. Pulse and then blend to a smooth consistency.
  4. Strain the mix through a fine sieve or a colander lined with cheesecloth. Squeeze out as much moisture as possible.
  5. Pour the strained liquid into a medium saucepan and add the last 1 cup of water. Heat over medium-high, and bring to a boil. Any foam that rises can be skimmed off.
  6. Reduce the heat to medium low, and simmer, stirring occasionally, for about twenty minutes.
  7. Take off the heat and allow the milk to cool. Once it has cooled down, taste it and adjust with the optional ingredients to taste. If using dates, run them with the milk through the blender again to infuse the flavour and sweetness.
  8. Store your home made soy milk in a sealed container in the fridge for up to four days. On the evening of the fourth day, soak some more beans.

Garlic Scape Pesto

Garlic Scape Pesto Recipe

Does removing the scape from hard-necked garlic really improve the size of the bulb and cloves? That’s the commonly understood wisdom among garlic growers. Whether it is scientifically true or not, garlic scapes are edible and packed with garlic flavour. The scape is the flower stalk that emerges in late spring or early summer, including the unopened flower itself. On hard necked garlic varieties, the scape tends to form a loop before the flower opens — you will know this when you see it! While the scapes can be sautéed and eaten on their own, we like to make this Garlic Scape Pesto recipe for use with pasta, and even as a spread on hearty bread. It’s very easy and quick to make, and who knows? Maybe cutting the scapes will give you a better garlic harvest.

Ingredients:
10 garlic scapes
1/3 cup unsalted pistachios (or substitute lightly toasted pine nuts)
1/3 cup Parmigiano-Reggiano, grated
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup extra virgin olive oil

Use a blender or food processor to pulse into a paste the scapes, pistachios, cheese, salt, and pepper. With the machine running, slowly drizzle in olive oil so that it emulsifies. Store in a sealed jar in the refrigerator for up to two weeks. For pasta, add the pesto to cooked noodles of your choice and thin with an amount of the pasta cooking water to the desired consistency. Garnish with fresh basil leaves.

Rosemary Lemon Vinaigrette Dressing

Rosemary Lemon Vinaigrette Dressing recipe

This sharp dressing brings out the essence of aromatic rosemary, and blends it divinely with pungent citrus and garlic that suits nearly any salad. The recipe below makes enough Rosemary & Lemon Vinaigrette to top around four spring and summer salads, with two tablespoons to dress each one. Make it ahead of time and let it store covered in the fridge for up to five days. It also makes an incredible marinade for grilled meats from lamb to chicken. Fresh rosemary has so many uses — we always make sure our woody rosemary hedge is in good health.

The key to success with this recipe is to use a proper mortar and pestle, and to take your time to really grind the rosemary and garlic down into a smooth paste.

Ingredients
1 clove garlic, peeled
2 four inch sprigs of fresh rosemary leaves
1/2 tsp sea salt
Juice from 1 lemon
1/4 cup extra virgin olive oil

Instructions
In the bowl of a mortar, combine the rosemary leaves, garlic clove, and sea salt. Use the pestle to mash the ingredients to a smooth paste. The rosemary leaves should be fully integrated, not whole.
Add the lemon juice a bit at a time, working it into the paste. Then add the olive oil, very gradually, with the pestle in constant motion. The goal is to emulsify the other ingredients into the oil.
Transfer to an airtight container, or cover with cling film.

Learn How to Grow Rosemary.

Coriander Root Paste

Coriander Root Paste Recipe

With the arrival of warm weather comes the barbecue season. Coriander Root Paste is a kind of all purpose barbecue rub or marinade that takes its flavours from the southeast Asian cuisines of Thailand and Vietnam. It makes use of cilantro (coriander) plants that might otherwise be wasted due to bolting. This paste enhances chicken and fish particularly well, and there’s even a complimentary dipping sauce to go with it.

As the soil warms up in late spring and early summer, cilantro responds by bolting, or going to seed. From the plant’s perspective, the time for growing new leaves is over, so there is an urgent push to grow a central stem, flower, and seed. We call this bolting because of the surprising speed of the process. The first signs of bolting in cilantro are the development of a central stem which is often purple or dark green. Any new leaves that form are finely cut and feathery. The uppermost parts of the plant become less flavourful – but not so for the roots!

Cilantro that has bolted

Pull up any and all bolting cilantro plants, and cut the stem off, just above ground level. Carefully wash the roots to clean off all the soil particles, and follow this simple recipe.

In a mortar or food processor grind
3 Tbsp chopped fresh coriander root
3 – 4 cloves of garlic1 – 2 Tbsp black peppercorns
4-5 Tbsp fish sauce (Thai or Vietnamese)

Use this to marinate two boneless, skinless chicken breasts with numerous shallow slices cut into the meat. It works just as well with fish such as trout or tilapia, beef or pork cubes, or tofu dogs. After at least two hours, grill on the barbecue, and serve with the following sauce.

Hot & Sweet Dipping Sauce

In a small saucepan, mix
1/4 cup sugar
1/4 cup rice vinegar

Stir over low heat until the sugar is completely dissolved. Then add

1 clove garlic, minced
1/2 tsp (or to taste) crushed chile flakes

Stir and cool to room temperature.

Sungold Cherry Tomato Jam Recipe

Sungold_Recipe_500x350

A hands down favourite of the West Coast Seeds staff, Sungold Cherry Tomatoes are one of our most popular tomato seeds. The beautiful tangerine-coloured cherry tomatoes have a rich, fruity and unique tropical flavor when left on the vine to ripen.

We found this interesting recipe for a tomato jam from blogger Linda Hoye who writes on her blog A Slice of Simple Life,“I always thought that the words “tomato” and “jam” didn’t belong in the same sentence but I was wrong. This stuff is dee-licious! It will be good served on a cheese tray, as a condiment on sandwiches or burgers, and I might even try it as a glaze on chicken breasts.”

sungold tomato jam

 

 

 

 

 

 

 

 

 

Yield: Approximately six 125 ml (4 ounce) or one 475 ml (1 pint) jar

Ingredients
1 kg (2 pounds) Sungold Cherry Tomatoes
350 mL (1 1/2 cups) granulated sugar
59 mL (1/4 cup) lemon juice
zest of one lemon
30 mL (2 Tbsp) chopped basil

 

Instructions

Wash the tomatoes and cut each one in half. Combine the chopped tomatoes with the sugar in a large pot. Let sit for one hour to allow the tomatoes to release their juices.

After an hour, add lemon juice to the tomato mixture and bring it to a boil. Cook at a boil for 30-35 minutes, stirring frequently, until the tomatoes have softened and the syrup has thickened.

Remove from heat, add the chopped basil and half of the lemon zest. Taste, and add the rest of the lemon zest if desired.

Pour the jam into prepared jars, wipe jar rims to ensure they are clean, and apply lids and rings. Store the jars in the refrigerator to be used within a few weeks or process them for 10 minutes in a water bath canner so they can be stored for up to a year.

Butternut Squash and Quinoa Dressing

The best thing about Thanksgiving isn’t the turkey – it’s the dressing! This vegan,Butternut Squash and Quinoa Dressing gluten free recipe is packed with protein and features all of the delicious seasonings that you expect from your Thanksgiving meal.

5 cups (1250 mL) uncooked butternut squash, chopping into 1-2 cm cubes

3 cups (750 mL) cooked quinoa

1 ½ cups (375 ml) yellow onions, chopped fine

5 tablespoons fresh chopped sage or 2 ½ tablespoons dried sage

2 tablespoons chopped rosemary

3 cloves of garlic

2 T butter, oil, or margarine

Sea salt and pepper to taste

Getting dressed for Thanksgiving dinner? This recipe uses up the last of the summer’s herbs and some lovely seasonal squash.

Butter or oil a large, flat pan. Cook the quinoa in water, draining it well. Chop the squash into 1-2 centimetre-wide cubes and place it into the pan with the quinoa. Chop the yellow onions and garlic into small pieces, and do the same with the sage and rosemary. Add sea salt and pepper to taste. Toss everything together, then bake at 350 degrees for one hour or until the quinoa is slightly crunchy and the squash is cooked through. Enjoy as a side dish or pair the dressing with sausages or your Thanksgiving turkey.