Oven Roasted Organic Garlic Recipe

Oven Roasted Organic Garlic Recipe

Organic roasted garlic is delicious and nutritious.

From Simple Savory Recipes & Cooking Tips

This basic ingredient recipe is easy to prepare and to cook. You can roast extra garlic to use in your recipes throughout the week. Organic roasted garlic will last for a week in the refrigerator — simply store in a sealed glass jar in the refrigerator and it will be ready for use whenever you need it.

Organic garlic is a tasty and nutritious addition to many dishes. When roasted, it becomes tender and amazingly sweet, thus organic roasted garlic is absolutely scrumptious eaten just as is — straight out of the oven while warm, literally melting in your mouth. Mmmmm… can’t you just taste it already?!?!

Roasted organic garlic makes a very versatile topping or add-in to salads and other sides like rice dishes and potatoes. It is also a flavorful addition to a multitude of main dishes. It is particularly useful as an ingredient in quick cooking recipes, where the cooking time is not always lengthy enough to allow raw organic garlic to cook until soft and infuse flavor into the dish.

Oven Roasted Organic Garlic Recipe

Ingredients you’ll need:

  • 4 or more organic garlic heads, with all very loose skins peeled off
  • organic olive oil

Tools you’ll need:

  • glass baking dish or pie pan
  • cutting board
  • knife
  • preheated oven to 350°

Time you’ll need for prep, baking and securing for storage:

  • 1 ½ hours


1.) Slice 1/4″ off of the tops of each head of garlic.

2.) Place garlic heads top side up close together in baking dish and drizzle olive oil all over each head. Be sure that you drench each exposed clove.

3.) Bake in 350° oven 30 – 45 minutes or until soft when pressed. Can also poke small fork into clove to test softness.

4.) Remove from oven when done and let sit until garlic heads are cool to the touch.

Be forewarned, this next step is slightly messy because your fingers will get covered in olive oil. But that’s okay, if you’re the one doing this job you can snitch all the warm, roasted garlic you want And believe me, you’ll want to! 🙂

Once garlic is cool enough, gently peel outer layers of skin away from head. Then use a small fork or tip of a paring knife and a light squeeze with fingers to carefully remove each clove from skin. Use your paring knife to make a vertical slice in skin if needed to help remove cloves. Many cloves will simply slip right on out when gently squeezed from the bottom.

When you are finished with step 4, you will have a lovely, fragrant pile of delicious organic roasted garlic cloves (providing you didn’t eat them all as you were peeling them! 🙂 )

5.) Use in recipes as desired and place the balance in a glass jar to be stored in your refrigerator up to 7 days for later use and consumption.

Curious about where to purchase organic garlic? We’ve got you covered. You can easily order it from our online Farmer’s Market, Garden Fresh Co-op. It will be delivered right to your front door, plus you can choose from all sorts of other fresh organic vegetables, fruits and herbs to be shipped direct to you too!

Just visit our website at: http://gardenfreshco-op.com, create your free account and follow the links for more information.

If you try out this recipe, we would love to read your Comments here about how you used the savory, roasted organic garlic in your fare.

Bon appétit!

Easy Ways to Get Your Family to Eat Their Veggies

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by Claudia Beck, Organic Acres Host

and Organic Chef “Mom”

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In this convenience food era that we live in, it gets harder and harder to get our families to even want to eat fresh vegetables let alone actually eat them. Our food now comes crumbled and dried in boxes and pouches; sliced, diced and precooked in frozen clumps; and smothered and covered with so many sauces and flavorings at restaurants, sometimes we’re not sure what we have on our plates.

So it stands to reason that there are many justifications to get back to basics when preparing home cooked meals. Some obvious ones are that you can use the ingredients you and your family love the most, eliminate preservatives and additives, and begin actually tasting the foods that you eat.

But what happens when your family refuses to eat the wholesome fresh veggies you are trying to enhance their lives with? How can you get someone to eat something they absolutely refuse to? It’s easy!

Getting someone to eat a veggie that they hate has everything to do with the recipe you are planning and how you prepare the ingredients. When masked, minced and camouflaged into their favorite meals, they will eat anything you prepare for them. My son tells everyone all the time that he never eats spinach. Well he eats it all the time, he just does not know it. 🙂

You can finely chop fresh organic spinach, mushrooms, carrots, tomatoes, and a host of other veggies that are packed with nutrition but mild in flavor. Then add one or more of these, initially in small to medium amounts, into your pasta sauce, on your pizzas, stir into your Sloppy Joe mix and even your taco meat.

Try sautéing diced raw onions, garlic and bell peppers for 5-10 minutes in a little olive oil to soften and sweeten them before adding to your recipes. You can slightly steam chopped carrots and celery in the microwave for a minute or two to soften before adding. Put a ½ cup of water in a microwave safe bowl along with your veggies you want to steam and stir and heat in 30 second increments so that you do not over steam them to the point of mush. The veggies should not be completely covered in water when cooking. Then toss the veggies in to your recipes and your family won’t even notice their added texture. Save the steamed water and add to your recipe or refrigerate up to a week and save for another meal.

If your family does eat a variety of vegetables but may not eat large enough servings of each, take advantage of healthy convenience foods by adding in a bag of your favorite organic frozen veggies such as corn into your chili, green beans into your pasta sauce or soy beans in with your pork dishes. Canned organic beans make a delicious, healthy convenience food and can be thrown into any recipe. Pop them into it in the last five minutes just to warm them up since they are already precooked and ready to go. I recommend you rinse the beans under cold running water in a strainer for a few minutes first to remove the salt and douse the gaseous liquid that inevitably comes with beans.

How can you come up with these additions on your own? Be sure to keep lots of basic ingredients on hand whether they are called for in a recipe or not. You can do this effortlessly by making it a part of your weekly shopping routine to purchase lots of fresh organic vegetables that are quick and easy to prepare such as tomatoes, bell peppers, carrots, spring onions, celery and mushrooms. Other tasty and healthful add-ins can include zucchini, yellow squash, baby spinach, and broccoli. These types of veggies work well cooked, or raw in salads. So if you forget to use them up during the week while cooking, you can make a delicious tossed salad over the weekend to use them up.

Keeping plenty of raw garlic, yellow, red and white onions, plus yams and sweet potatoes readily available will help you add scrumptious and nutritious ingredients to your roasts and baked chickens. You can also sprinkle a bag of your favorite frozen organic peas or carrots over these to add color and nutrition. No need to thaw, just open the bag and toss them over or mix them in.

Of course the best way to get your family to eat their veggies, at least your children, is to start as soon as they can eat solid foods. Do they love Mac & Cheese? Great! Toss finely diced fresh tomatoes and a couple of spoonfuls of peas on top. Always serve their sandwiches, toast and even bagels with whole grain bread and lots of fresh or lightly steamed veggies on the side, cook all their meats either mixed with vegetables or serve them smaller amounts of meat and larger amounts of nutritious vegetables and fruit.

They will get used to their meals being this way because that is always the way they have been. When my son was little he used to complain every time he had to eat lunch at someone else’s house that served that “white anemic” spongy bread. I am not kidding, it really grossed him out.

If you need a little “idea” help in concocting meals in this fashion, there are many planners and books available that use the meat in such a fashion that it is the side dish and the vegetables are the main dish. A great start to this way of meal planning is to look for recipes that are rice and pasta based. You can easily replace any recommended plain white rice or pasta with the many organic rice options and flavorful organic whole grain varieties of pasta that are available nowadays.

One additional bonus to adopting the above meal preparation routines is that you can begin to reduce and eventually eliminate any seasonings you normally use that contain salt. As you do this, your and your family’s taste buds will be less reliant on salt for taste and be awakened to the potpourri of flavors your fresh, organic ingredients bestow. Feel free to experiment with adding chopped fresh, organic herbs to your recipes for seasonings and added health benefits. When using organic herbs you will only need to rinse in cold water and then snip them up with your kitchen scissors straight into the recipes to suit your taste.

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Claudia Beck has been a green and natural living advocate for over 20 years. Now, as a business owner, wife and Mom dedicated to the health of her family, she aims to publicly educate and promote to others the innumerable benefits of an organic lifestyle.

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Four Pillars of Healthy Eating

I am a novice Mississippi Master Gardner as well as Pioneer Member of My Organic Acres. Both allow me to enjoy raising produce in my back yard using organic methods as well as having Organic Products delivered direct to my front door. Additionally, I enjoy finding and reading about the healthy eating path.

The Commercial Appeal, the local Memphis, TN Paper, Wednesday, May 18, food section enlightened me about Vegan options and pointed out the differences between a vegan and a vegetarian… I now know vegans avoid animal products like meat, eggs, and dairy items. The writer pointed out that it’s the dairy that separates the vegans from the vegetarians. There was a nice article “Fire Up Grill for Salads, Starters – Even Desserts” also; where Lauren Chattman stated, “Don’t walk away: These items are ready in 10 minutes.”

A recent email provided me with information about Four Pillars of Healthy Eating offered by WHOLE FOODS, where you can also find the highest quality Natural and Organic Products if there is a store near you. Whole Foods’ links to the four pillars of healthy eating can help guide your journey and get you started on a healthy eating path.

Eat whole, unprocessed foods. We believe that food in its purest state — unadulterated by artificial additives, sweeteners, colorings, and preservatives — is the best tasting and most nutritious food available.

Eat a colorful variety of plants. No matter what type of diet you follow — including those with dairy, meat or seafood — reconfigure your plate so the majority of each meal is created from an abundance of raw and cooked vegetables, fruits, legumes and beans, nuts, seeds and whole grains.

Eat healthy fats. Get healthy fats from whole plant sources, such as nuts, seeds and avocados. These foods are rich in micronutrients as well. Work to eliminate (or minimize) extracted oils and processed fats.

Eat nutrient dense foods. Choose foods that are rich in micronutrients when compared to their total caloric content. Micronutrients include vitamins, minerals, antioxidants and phytochemicals. For guidance on this, look for Aggregate Nutrient Density Index (ANDI) scoring system in our stores.

Pesticides and the Food We Eat

More information about Pesticides from Dr. Weil along with a guide to help us make better choices from Foodmatters.  Here are two links for you to find out more about Dr. Weil on EWG’s Shopper’s Guide to Pesticides

Dr. Weil on EWG’s Shopper’s Guide to Pesticides


“The Shopper’s Guide to Pesticides is a key resource for consumers looking for healthier low toxin diets. Since many shoppers can’t always find or afford organic produce, they can use the Shopper’s Guide to avoid those conventional fruits and vegetables found to be highest in pesticides – the Dirty Dozen – and, instead, choose items from the Clean Fifteen list. The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure.

Use the Environmental Working Group’s Shopper’s Guide to Pesticides to reduce your exposure as much as possible, because eating conventionally-grown produce is far better than not eating fruits and vegetables at all. The Shopper’s Guide will help you determine which fruits and vegetables have the most pesticide residues and so are the most important to buy organic. You can lower your pesticide consumption by nearly four-fifths by avoiding the 12 most contaminated fruits and vegetables and instead eating the least contaminated produce, according to EWG calculations.”

Why Your Grocery Bill Will Double This Year and What You Can Do About It

By Jeannette Leduc of organicsplus.info

The following website http://www.backyardfoodproduction.com/why-your-grocery-bill-will-double
Explains “Why Your Grocery Bill Will Double this Year and What You Can Do About It”

There is a series of videos capturing a 40 minute presentation given to a standing room only crowd at Brave New Books; in Austin, TX.

Marjory Wildcraft presents:
– Real price increases versus CPI fiction
– The vulnerability of the US food supply
– Debunking the US ‘Bread Basket to the World” myth
– The 3 biggest factors pushing up food prices.
– Getting started with backup food supplies.
– How much land do you need to be food self-reliant.
– How much water do you need.
– Getting started right now! Specific directions for everyone.

It explains very well why you want to have your own garden at MyOrganicAcres if you can not grow your own garden or to supplement what you grow.

What’s in it for You? Why you should eat your… radishes!

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by Claudia Beck, Organic Acres Host and Organic Living Aficionado

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Every vegetable has at least some health benefits. In fact, there is rarely a reason not to eat any veggie unless you have an allergy to it or simply do not like the taste or texture.

Then there are some vegetables that are just absolute powerhouses of nutrition. These you should keep in mind to eat more often or even daily if possible. And radishes, as uncommon as they are in many households, are one of these nutritional dominators.

Thus, there are many reasons to include radishes in your meals other than their aesthetic value to your favorite cold or hot dishes. These brightly colored veggies are not only loaded with delicious, sweet + pungent crunchiness, but are packed with nutritional value as well.

Radishes are extremely low in fat, calories and cholesterol (allows you to eat a lot of them) while being very high in dietary fiber (which is great for your digestion).  Radishes also contain a multitude of vitamins and minerals.

Specifically radishes are loaded with many vitamins, some of which include:

  • C = good for your immune system, skin and eyes as well as aiding in the prevention of some illnesses and diseases
  • K = good for your blood, aids your body in healing, helps you to absorb calcium
  • B6 = good for your nerves, blood and brain, helps to regulate your body’s basic functions including women’s monthly cycles
  • riboflavin – a.k.a. vitamin B2 = helps produce energy, good for your blood, aids the growth of body tissues and reproductive organs, helps regulate the thyroid; helps to prevent some common diseases; assists and safeguards your skin, nervous system, growth process, eyes and much more
  • folate – a.k.a. vitamin B9 = is a catalyst for several body functions; helps prevents several major diseases; maintains blood health; helps reduce some birth defects

Radishes’ mineral content is impressive too which includes the following: potassium, calcium, iron, copper, magnesium, phosphorus, manganese, zinc and several more. Minerals are very important for the body to be able to function correctly such as keeping bones and muscles healthy and the brain functioning properly. They also help deter many common ailments and help ward off diseases.

To round out the superabundance of health benefits that radishes afford you, they also are rich in anti-bacterial and anti-fungal components. For this reason they are sometimes used in the treatment of a variety of medical ailments.

While radishes are not generally known to be in most people’s daily diet plans, their high nutritional value may cause you to change your mind about that. Radishes are easy to incorporate in your every day menu plans — sliced raw in salads, chopped or diced into cooked dishes such as tossed with rice or sprinkled over chicken, or served simply as a lovely and tasty garnish crinkle cut in half along with your other favorite raw organic veggies and fruits.

Your Kids CAN Love ’em Too!

Can’t get your kids to “love” radishes? Cool off their taste buds by serving slim slices of radishes along with a chilled bowl of organic ranch dressing, low-fat organic sour cream or their favorite low-fat organic yogurt sauce for delicious dipping fun. Mix their radish munchies with other veggies they enjoy such as cooling organic cucumbers and crispy organic baby carrots.

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Claudia Beck has been a green and natural living advocate for over 20 years. Now, as a business owner, wife and Mom dedicated to the health of her family, she aims to publicly educate and promote to others the innumerable benefits of an organic lifestyle.

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