We’re all about the garlic right now. Though it is often treated like an annual, garlic is a perennial… a bulb. It is planted in the fall just like your daffodil bulbs. The first garlic crop of the year will come in springtime, when small errant cloves left behind from last season’s harvest put up tasty greens referred to as garlic scallions. In early summer come the edible garlic flower stalks called scapes. Later comes the mild, uncured “green garlic” bulbs and then, in late summer, the mature garlic is pulled from the ground when the tops begin to die back, cured and stored for use all winter long.
But what is left in the ground will grow anew the next spring, in fact some gardeners advocate for a perennial garlic bed which we are keen to try.
We recently scored a full pound of gorgeous, local garlic, grown without chemicals by Brown Dog Maple in Lebanon. Theirs is the German White variety with a great garlic flavor that’s almost hot. At $10/lb in bulk, it was a bargain and we put the first two bulbs to work in tonight’s supper!
Roasted Garlic Cream Sauce (2 of 3)-2Fettuccine with Roasted Garlic, Parmesan, and Fresh Herb Cream Sauce
Method
  1. Melt bacon drippings in a small saute pan over medium-low heat. Add in roasted garlic and any olive oil remaining from the roasting process and stir around, cooking about 30 seconds, and gently mashing the garlic.
  2. Add the cream.
  3. While stirring frequently, let simmer until reduced by almost half.
  4. Add in the grated cheese, stir well, and add pepper to taste. Toss with fettuccine noodles and stir in the fresh herbs.