Wow! I cannot believe how the Hutchinson, MN Garlic Festival has grown. It was a gorgeous day for an outdoor festival and Garlic lovers came out in droves to sample the countless varieties of and uses for Garlic. I learned what type of garlic was best for sauteing vs roasting, and even eating raw:-) My favorite was probably the Chestnut Red but as you can see from my photo, I purchased several different kinds. YUM! My husband and I love it roasted so if you haven't tried it, you must. It's simple! Take your bulb, cut off the very top of it to expose all the cloves, drizzle with olive oil, a pinch of salt and some fresh ground pepper. Put in a amall covered oven safe dish or wrap loosely with foil. Roast at about 400 degrees for about 45 minutes. Uncover and squeeze each clove onto crusty bread. Simply the best!
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