What to Cook By Sarah Lagrotteria • Photography by Marlene Rounds
T
he word garlic comes from the old English gār for spear and lēac for leek. Gar refers to the spear-like shape of the bulb. The word fits, more so now when we know how strongly garlic affects our health. Garlic is a warrior; a fierce, sharp-shooting warrior who fights colds, cancers, inflammation, high blood pressure and vampires. She boosts good cholesterol and bone health. She gifts us with hard-to-find vitamins and minerals. On occasion, she reeks. It’s a small price to pay for her guardianship. Here are three ways to incorporate garlic into your diet, in order from most mellow to pungent.
Roasted Head of Garlic When I was in college, two older friends—an actual married couple—brought roasted garlic to my first dinner party. I’ll never forget the sight of them coming in from the cold carrying stillsteaming packets of fragrant foil and a loaf of dark, crusty bread. If only adulthood were always that simple and sophisticated! A good long roast mellows garlic’s sharpness and leaves a gentle, golden flavor behind. Enjoy smeared on toasted bread, stirred into a hot soup or mashed into your holiday potatoes. I love mixing it with chives or parsley in a homemade butter—try it on a baked potato— or smashing it into hummus. One or more whole heads of garlic Olive oil Preheat the oven to 400°. Peel the loose layers of skin from the garlic head, leaving the individual cloves wrapped. Use a sharp knife to cut away the top ¼-inch of the garlic, exposing the tops of the cloves. Drizzle the garlic with olive oil then wrap tightly in foil. Set on a baking sheet and roast until soft and fragrant, about 40 minutes. Once it’s cool enough to touch, unwrap and use your fingers or a spoon to push the cloves out of their skins.
What to Eat Onions • Parsnips • Potatoes • Winter Squash • Turnips • Cabbage • Microgreens Sprouts • Carrots • Maple syrup • Cheese • Milk • Meats • Honey • Local staple crops, such as Shagbark’s Black Turtle Beans and Stone Ground Whole Flours 10
WINTER 2016
edible COLUMBUS