179-This Week’s Garden Report

Hello!

It is now officially summer at Five Feline Farm. The gardens are thriving and we couldn’t be happier.

On this episode we discuss what is currently available from the garden and what will be ripening in the next few weeks. It is also raspberry and blackberry season so that harvest is underway. In a few weeks, we will have jam.

Tomatoes and peppers are starting to develop but are not ripe yet. The anticipation keeps us all excited for those classic summer treats.

We have also started infusing vinegars with different herbs and fruits from our farm. What a taste experience! Follow our social media (Facebook, Twitter and Instagram) or email to keep up to date on the latest flavors available.

The Mercantile is open on Friday and Saturday afternoons from 12:00 PM to 4:00 PM (we will be closed on July 2 & 3 for the holiday weekend). We would love to see you!

Until next time,

Donna, Julia and the Felines

P.S. Mark your calendars for Doty and Dexter playing live music in the crib on July 17, 2021, 1:00 PM – 3:00 PM.

178-First Garden Bag Delivery of the Season

Wow!

Our first Gert’s Garden 2 Go© bag delivery for 2021 is in the books. Anytime we start something new, we learn. Although the first week was relatively smooth due to all of our advance planning, there were still a few things we will do to improve. (For example, now we know how long it takes to drive the route.)

This week each bag contained garlic. This has also been quite popular at the farm. For an idea about using roasted garlic, follow that link to a short blog post.

For those listeners who are within a 15 mile radius of the farm, we will also deliver any of our other products on our Saturday morning route. Just log on to our Mercantile, place an order and choose delivery at checkout.

If you do not live in our delivery area, you can still order many of our products online and we will ship to you.

Thank you for listening to our podcast and supporting Five Feline Farm.

Until next time,

Donna, Julia and the Felines

Roasted Garlic

 

Roasting garlic is one of my favorite ways to eat it. Roasting mellows the flavor and creates a smooth textured paste. Roasted Garlic is delicious on almost anything.

The first time I had roasted garlic was in an Italian restaurant in Destin, Fl. The waiter presented the table with a whole head of garlic, still warm from the oven. A slice had been removed from the top then it was drizzled with olive oil. The waiter squeezed the cloves from the papery covering and added more olive oil. Salt, a couple of cranks of the pepper grinder, and parmesan rounded out the topping for our soft Italian bread.

I was smitten.

Roasting garlic is easy.

Since that first experience, I knew I must do this at home. I even acquired a cast iron garlic roaster in the shape of a bulb of garlic with a flat bottom. This was touted as a tool to use on the grill or over a fire.

Sometimes I cut a slice from the top of the garlic head, drizzle it with olive oil and wrap the whole thing in foil. Roasting in the oven at 350º for about 35 minutes seems to do the trick. After it cools enough to handle but is still warm, follow the same plan our waiter in Destin did.

Delicious.

A note about roasting.

You don’t have to risk slicing your fingers trying to get the top cut off the whole head. Go ahead and separate the cloves, but leave them in the papery outer covering. I recommend you do this with several heads of garlic at once because you can never have too much roasted garlic.

Toss the cloves with a healthy amount of olive oil, then add another drizzle for good measure. Cover a rimmed baking sheet with heavy-duty foil with enough length to cover and seal over the top of the garlic. You are making a packet.

Bake at 350º for 35 minutes or until the aroma drives you crazy. If you aren’t sure the cloves are done, open the packet carefully to avoid a steam burn. Gently press on one of the cloves with a knife. If it gives easily, it is done. Otherwise bake another 5-10 minutes, until soft.

Once the garlic is roasted, allow to cool for 10-15 minutes. Set a fine-meshed sieve over a bowl and force the garlic through with the back of a spoon. Discard the exterior paper casings of the cloves. You may need to scrape the bottom of the sieve with a rubber spatula to gather all that garlicky goodness. Add more olive oil as desired.

Now spread that roasted garlic and olive oil on everything.

This week, I put it on a homemade pizza. I always pre-bake my homemade pizza crust on a baking stone so it gets crispier. After pre-baking, I spread some of the roasted garlic/olive oil mixture over the crust, then topped with pizza sauce. On this occasion, I added sliced green olives, tablespoonfuls of cream cheese, and a parmesan/romano/asiago cheese blend. Then back into the oven to finish baking. You can use whatever toppings or cheeses inspire you.

No matter the toppings, the addition of roasted garlic makes this pizza extra delicious.

Let us know how you enjoy garlic.

144-Fall in Full Swing

We are into late October now and the garden season is changing. Frost and freezing weather forced us to harvest all remaining summer produce, but many other things are in season.

Garlic and perennial onions are now in the ground, persimmons and black walnuts are plentiful.

Our attention is turning to planning for winter and beyond. One thing we are working on how we will share what we have learned about starting our business. If you are interested in beginning your own, let us know. More information will be coming over the next few weeks, so stay tuned.

Congratulations to our contest winners!

Until next time,

Donna, Julia and the Felines