LA­BOR OF LOVE .

Better Homes & Gardens - - Home -

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.

ROASTED GAR­LIC

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.

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