Boy was it windy out there today. The temperatures are supposed to drop down low tonight and you could feel the cold front moving in all day.
The bad news about low temperatures is that it means extra work for us. Like protecting this for example.
The beautiful lettuce we planted yesterday is now resting peacefully underneath this.
Let me tell you, it was not fun laying this row cover out in the wind. It was literally blowing all over the place. However, we got it rolled out and secure and now our lettuce is safe. We can sleep soundly tonight!
My awesome teammates!
Taylor taking a load off after all the shoveling. It is quite the workout shoveling piles of dirt onto the row cover. We were both literally sweating out garlic from last nights dinner. And speaking of last nights dinner…
Garlic breath loves company. And if you love someone you should make this soup.
This soup tastes awesome with a side of roasted potatoes with olive oil, salt, and rosemary. We even dipped our potatoes in the soup just for the heck of it!
I found this recipe from an old Bon Appetit magazine I have. A must try recipe. I can’t wait until we are enjoying this soup with garlic from Hutchins Farm. Just a few more months!
Recipe from Bon Appetit Magazine
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.