LABOR OF LOVE .
Guy meets garlic. Guy starts garlic farm. Girl works at farm and falls in love with garlic then the guy. Jordan Clasen and Whitney Brewer’s love story works even better as a business plan. “We’re both hard workers and into growing organic,” Whitney says, “and we both smell like garlic.” In the past three years they’ve added 30-plus vegetables and fruits, 300 chickens, and honeybees. You could say it happened organically.
QUICK GARLICONION JAM
In a large skillet heat 3 Tbsp. butter over medium. Add 2 cups chopped sweet onions. Cook 15 minutes or until softened and starting to brown, stirring occasionally. Add 1/2 cup roasted garlic, above,
3 Tbsp. balsamic vinegar, 2 Tbsp. packed brown sugar, 2 Tbsp. water, 1/2 tsp. salt, and
1/4 tsp. crushed red pepper. Cook, uncovered, 5 minutes or until thickened. Let cool.
A terra-cotta garlic roaster prevents overcooking. Soak it in water before using. Preheat oven to 350°F. Add a layer of kosher salt to bottom of roaster. Cut 1/2 inch from tip of bulb; place bulb cut side up in roaster. Drizzle with olive oil. Cover; roast 1 hour. Cool. Squeeze cloves from skin. Makes 1/4 cup.
SERVE ON toasted bread or toss with cooked pasta.
SPREAD THE JAM OVER TOASTS AND MELTED GRUYÈRE.