ROASTED GARLIC - Tamara Stimpson

One of our favourite ways to enjoy fresh Cooper's garlic is roasting it!  This makes a lovely appetizer, or a light meal with the inclusion of a soup or salad.

Ingredients:

1 baguette, cut into 1/2 slices and toasted

I head of garlic, top cut approximately 1/3 of the way down the bulb

1/2 cup of vegetable bouillon

4 sprigs of thyme

salt and pepper

Spreadable goat's cheese (chevre)

• Place the head of garlic in either a small roasting dish, or foil with the sides folded closely around it to make a packet.
  

• Pour the bouillon over and around the garlic ensuring that the liquid is 2/3 of the way up the head of garlic).  Sprinkle with salt and pepper and place thyme sprigs on top.
  

• Wrap the top of the roasting dish with foil, or fold the edges of the foil up over the garlic and seal.
  

• Place in the oven for approximately 4 minutes (or until the liquid has been absorbed into the garlic and the cloves are soft when poked with the tip of a knife).
  

• When serving, remove the garlic from the baking dish, and place on a plate with several slices of the baguette, and a generous amount of goat's cheese.
  

• Using a knife, gently ease the softened cloves of garlic out of the papery skin, and spread generously on a slice of the baguette.  Top with some goat's cheese and enjoy!
  

GARLIC SCAPE & BASIL PESTO ~ Tamara Stimpson

Scapes are the 'pigtails' that a garlic plant sends up and which will eventually turn into a flower.  These deliciously tender shoots are packed with a smooth garlic flavour which make them perfect for this pesto recipe!!!

Ingredients:

4 bunches of garlic scapes, chopped into 1" pieces

EVOO

2 cups Parmesan Reggiano

2 cups fresh basil leaves

Salt & black pepper, to taste

• Place garlic scapes in a food processor and process until smooth (you will probably need to stop every now and then and scrape the sides of the processor bowl to ensure that all the scapes are minced). Add the basil leaves and process until smooth.
  

• With the blades running, pour the EVOO in to the processor until the pesto is of a consistency to your liking. Once this is achieved, add the Parmesan Reggiano, salt and pepper and process until fully combined.
  

• When you put the pesto into jars, be sure to top with some extra olive oil to ensure that no air can reach the pesto and cause the basil to go dark, or for the pesto to spoil.
  

• Refrigerate jars until ready to use!
  

SPINACH & GARLIC SCAPE PESTO ~ Tamara Stimpson

Ingredients:

2 cups spinach leaves, rinsed and dried

1/2 cup roughly chopped garlic scapes

1/4 cup grated Parmesan-Reggiano cheese

1/4 cup EVOO

2 tbsp unsalted butter

salt & pepper

• Place spinach, garlic scapes and cheese in a food processor. Pulse until chunky.
  

• With machine running, pour in EVOO in a steady stream.
  

• Process until smooth.
  

• Add butter and salt and pepper (to taste), and continue processing until really smooth.
  

• Enjoy on your favourite pasta, pizza, grilled meats, or in dips!!!
  

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca