Roasted garlic jelly
Roast
Roasting
You know what? Canning in the winter is quite enjoyable. I need to do more of it. Especially when the temperature drops, standing next to three boiling pots on the stove is quite lovely. A nice change from the frigid depths of the living room. Earlier this year I received a note from Tom of Singer Farm Naturals, who found one of my posts touting the deliciousness of garlic scapes (which, I agree, are underutilized). Tom offered to send me a sampling of his organic garlic varieties (he grows over 20 unique varieties). How could I say no? When the box came just this past week, I was overwhelmed. Think about it. You buy garlic in little mesh bags in the grocery store. It's just garlic. Plain old, generic garlic. It's not like apples, there are no options... garlic is garlic. Or so I thought. I couldn't have been more wrong. Ever since the fragrant box arrived, we've been exploring the varieties like fine wines. Spaghetti with garlic and olive oil, garlicky spinach soup, classic garlic
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