Vampireless Roasted Garlic

Or what to do with 50 billion teeny heads of garlic from my CSA. I've got more garlic than Gilroy...

I love garlic.But I don't love peeling, mincing and dealing with garlic and having my hands reek for hours. So when I saw this recipe for roasted garlic from Elise at the gorgeous Simply Recipes, I was stoked. I could handle all of this garlic in one fell swoop.

Since it was from a local farm, I had to scrub off layers of farm dirt first with a vegetable brush.

Drizzed with extra virgin olive oil.

 

Thank heavens Elise had the brilliant idea of using a muffin tin; I never would have thought of that. (NOTE TO SELF: WASH THOROUGHLY BEFORE BAKING CUPCAKES.)

Cover with little tinfoil blankets to keep them cozy. Notice how perfectly uniform my pieces of tinfoil are. It's my attention to detail that makes me such a good cook! (um....okay, maybe not.)

I also had a few loose cloves leftover from a giant Christopher Ranch peeled garlic container from Costco.

 

After about 45 minutes in a 400 degree oven, the soft, mellowed garlic slipped right out of its skin.The recipe worked! I should have spent a bit more time peeling off more layers of skin before roasting as well as been more liberal with the olive oil, but fabulous nonetheless.

Roasting two muffin tins of fresh garlic is a great way to keep all those Halloween ghouls away. There is not a vampire to be found within a 50 mile radius of my house. (Thank heavens, cause I'd hate to have this guy showing up in my bedroom!)

The garlic is packed up - one container for the fridge, two for the freezer or to give away.