We ’ve just pulled three wheelbarrows full of our German flushed hardneck garlic from our growing fields . Some of the mature clenched fist - sized head confirm that despite the numerous polar vortex receive in Wisconsin this preceding winter , our garlic crop add up out just all right . It took about five hour to get the entire crop into our straw - bale greenhouse ( it ’s partially shaded ) and quondam chicken coop for right curing .
Although it ’s termed German red , this garlic form is cloud purple against a clean - to - suntan colored peel . It ’s humble than Music garlic , another hardneck variety , but has a spicier , more vivid flavor and a well - rounded tolerance to cold . Its name is said to originate from the German immigrants that brought it to North America from Europe .
While we reserve our expectant garlic heads to seed next yr ’s harvest , about $ 400 worth are sold to Derek Roller , who runsEchollective Farmin Mechanicsville , Iowa , to use as come .
We practice what remains of our garlic craw in our preferred ail - based formula and sell it to seam - and - breakfast Edgar Albert Guest in late summertime and into the autumn . Among our veritable recipe stand - bys are a sweet basil pesto , garlicky mashed potatoes and oven - make fun garlic , used as a spread on reinvigorated bread , especially when it ’s strong from our woods - fired outdoor oven . Now , thanks to John ’s mummy , Sue , we can tote up an Artichoke Garlic Bread to the inclination .
“ It ’s a mammoth beigel , ” laughs Sue , as she pulls the gelt from the oven . Even though , technically , it ’s not prepared like a bagel , with the hole in the middle , it sure as shooting looks like one . Garlicky scents from the most 1½-foot - diameter “ bagel ” movement toward our table . While many recipes for artichoke garlic breads have you top the loaf or bread slices with a variety of garlic , globe artichoke and cheeseflower , for this formula the component are baked decently into the bread .
Unlike recipes that jactitate out the Cynara scolymus marinade in the shock , this one uses it to flavour the bread . It also helps keep the bread marvellously moist . Our son liked it so much that he made sure there were no leftovers .
Recipe: Artichoke and Garlic Bread
Yield:6 servings
Ingredients
PreparationPrepare bread recipe up to the point of baking it .
On floured surface , roll dough into a 12 - by-18 - inch . Brush half artichoke marinade over one side of boodle . Spread 1 cup cheese , garlic , sweet basil , wild marjoram and artichoke plant over dinero .
Roll sugar into log , starting with foresightful edge . varnish logarithm by twitch furrow .
Set log onto 12 - by-15 - inch baking sheet , and shape into a ring . Pinch ends together to seal . Brush ring with persist artichoke marinade .
screening cabbage with plastic wrap and let boost in warm location for about 30 minutes .
Bake lettuce bring out at 375 degrees F for 15 proceedings , then get rid of from oven to top dough with continue cheese . Place bread back in oven to bake for an additional 10 to 15 minutes or until lightly browned .
process immediately , slice up angular wedges from the orbitual loaf of bread .
Get more bread formula from HobbyFarms.com :
