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Garlic - 3 Ways

1. Garlic Confit – makes one 125ml jar (1/2 pint)

Garlic confit is nothing more than the peeled cloves slow cooked in seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness. Use these soft cloves anytime butter or garlic is called for in a savoury recipe or simply mix them with butter and spread on crusty bread.



1 cup of garlic, cloves peeled and left whole

¼ tsp dried thyme or 2 fresh thyme sprigs

1 small bay leaf

2/3 cup pure olive oil



Combine all of the ingredients in a small saucepan and simmer over low heat with the lid on until the garlic is tender but not browned, about 25-30 minutes. Let cool.

Using a slotted spoon, transfer the garlic and herbs to one 1/2-pint jar.

Pour the cooking oil on top, seal and refrigerate for up to 2 months.

If there is oil leftover you can use it for cooking.



2. Spicy Pickled Garlic – makes one 125ml jar (1/2 pint)

With pickled garlic, the vinegar takes the edge off and makes them flavourful without being too overpowering. Use pickled garlic in salad dressings, part of a pickle plate, or add them to sautéed vegetables while cooking. When the jar is all gone, save the leftover brine and use in homemade dips, mix with sautéed greens, or in a salad dressing. 



1 cup garlic, cloves peeled and left whole

¼ cup plus 1 tablespoon white vinegar

¼ cup water

¾ teaspoon pickling salt (non-iodized)

¼ teaspoon black peppercorns

¼ teaspoon whole cumin seeds

¼ teaspoon whole mustard seeds

1 small bay leaf 1 small hot pepper, dried or fresh, left whole



In a saucepan, combine vinegar, water, and salt; bring to a boil, reduce heat to low, and cover until ready to fill jar.

Add peppercorns, cumin seeds, mustard seeds, red pepper, bay leaf, and hot pepper to the bottom of the jar.

Fill jar with garlic cloves, packing them in to fill space as much as possible.

Pour hot vinegar mixture into the jar, leaving 1/4" headspace.

Tap jar gently on counter to release bubbles.

Add lid and screw on ring until finger tight.

Leave jar to cool to room temperature and then store in fridge.

Allow to marinate for at least 3 days before eating. Good for about 4 months.



3. Roasted Garlic

Roasted garlic is a game changer. Unlike raw garlic, there's no bite in roasted garlic at all. Insanely creamy and with a rich umami flavour that will instantly upgrade any meal. Add roasted garlic to almost anything savoury: soups, mashed potatoes, salad dressings, and hummus. Or you can simply spread some on toast. After a little less than an hour, it will be soft like butter. It's important to let the garlic cool for a bit, then simply use your fingers to squeeze the bottom of the cloves out of the skin. Don't try to scoop them out or you'll risk leaving behind some amazing garlic. If you have a massive abundance of garlic, you can roast a few heads and freeze the extras. Refrigerated roasted garlic will last in the fridge for a couple of weeks. Frozen, it'll stay good for months and months.



1 large head garlic

Drizzle of extra-virgin olive oil

Pinch of salt

Pinch of freshly ground black pepper



Preheat oven to 400°F.

Slice off the top of the head of garlic.

Drizzle with oil and season with salt and pepper.

Wrap in foil and place in a shallow dish.

Roast until golden and soft, 45 minutes.

Let cool then squeeze out garlic cloves and use on everything.