Recipes
People ask us for black garlic ideas more than anything else we sell. These are the simple garlic recipes we actually make at home, black garlic first, plus a few others from the farm kitchen. Our black garlic is slow-roasted on the farm in a crock pot until the cloves turn black, sticky, and sweet.
Black garlic butter
Good on toast, steak, corn, or a baked potato.
- 1 stick (½ cup) soft butter
- 3 to 4 cloves black garlic, mashed
- Pinch of salt
Mash the black garlic into the butter until it is even. Taste for salt. Keep it in the fridge for about a week, or roll it in parchment and freeze.
Black garlic alfredo
A weeknight pasta. The black garlic melts into the cream and makes it taste a little like roasted garlic and a little like balsamic.
- 8 oz pasta
- 2 tablespoons butter
- 3 to 4 cloves black garlic, mashed
- 1 cup cream
- About ¾ cup grated parmesan
- Salt and black pepper
Cook the pasta. In a skillet, melt the butter and stir in the black garlic until it dissolves. Pour in the cream and let it warm through. Toss with the pasta and parmesan. Salt and pepper to taste.
Black garlic soup
Onion, potato, broth. The black garlic goes in at the end so it stays sweet.
- 2 tablespoons butter
- 1 onion, chopped
- 3 to 4 potatoes, cubed
- 4 cups chicken or vegetable broth
- 4 to 5 cloves black garlic, mashed
- Splash of cream (optional)
- Salt
Cook the onion in the butter until soft. Add the potatoes and broth. Simmer until the potatoes mash easily. Mash in the pot or blend until smooth. Take it off the heat, then stir in the black garlic and cream. Salt to taste.
Black garlic mashed potatoes
A cold-weather side we make when we want black garlic in something simple.
- 2 pounds potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup cream or milk, warm
- 3 to 4 cloves black garlic, mashed
- Salt and black pepper
Boil the potatoes in salted water until soft. Drain well. Mash with the butter and warm cream. Stir in the black garlic until it is even. Taste for salt and pepper. Serve hot.
Black garlic vinaigrette
Salad, roasted vegetables, or a drizzle over leftover chicken.
- 3 cloves black garlic, mashed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Pinch of salt
Mash the black garlic with the salt, then shake everything in a jar until it comes together. Add a splash of water if it is too thick.
Roast a hardneck bulb
For a regular garlic night, roast a hardneck bulb. Chesnok Red goes almost candy-like.
- 1 hardneck garlic bulb
- Olive oil
- Pinch of salt
Heat the oven to 400°F. Slice the top off the bulb so the cloves show, drizzle with oil, wrap in foil, and roast until soft, about 35 to 45 minutes. Squeeze the cloves onto bread or into butter.
Garlic scape pesto
Here's the same recipe we shared on Instagram. Bright and a little nutty from the pistachios. Good on pasta, bread, or eggs.
- 2 cups chopped garlic scapes
- 1 cup basil
- 1/2 cup parsley
- 1/2 cup grated parmesan
- 1/2 cup roasted pistachios
- 2 tbsp lemon juice
- 1/2 tsp salt
- 3/4 cup olive oil
Pulse the scapes, basil, parsley, parmesan, pistachios, lemon juice, and salt in a food processor. Pour in the olive oil while it runs until it is smooth. Taste for salt. Hardneck plants send up scapes in early summer. When we have them, they go in the shop.
Need bulbs? Organic Black Garlic is in the shop. Hardneck bulbs for roasting are on the seed garlic and cooking pages.