About the Recipe
Fresh garlic is a wonderful treat that is sticky and a little wet, similar to an onion, because it has been recently harvested. In the Midwest, fresh garlic is typically available in the month of July (the month one harvests garlic), and is the very first opportunity for customers to have access to the freshest garlic around! At Garlic breath Farm, we leave the roots and stalks on them to help with the curing (drying) process, as well as to allow some of the nutrients from both ends to get pulled into the bulb.
We then take some of the fresh garlic to market, and the rest we hang in our drying shed so it can cure (dry) for 4-6 weeks. After that time the paper will be nice and flaky, so we will brush off the dirty exterior, trim the roots and the stalk, and then prepare the now ‘cured’ garlic for sales as well as processing into spices or black garlic.
1. Heat your oven to 400 degrees
3. Press the cloves in a garlic press and set aside
4. Melt the butter, then spread over the flatbread, or bread of your choice
5. Evenly distribute the garlic over the flatbread
6. Sprinkle the salt evenly over the flatbread
7. (Optional) Sprinkle the Garlic Scape powder over the garlic bread
8. Place the breads in the over and heat for 10 minutes
9. Remove from oven and enjoy!
*Wondering what Garlic Scape Powder is? It is made from fresh Garlic Scapes, which are the flower part of the garlic plant and available through us in the month of June. Scape Powder has a green and mild garlic flavor. If you love the taste of greens you should use it! If you do not like that flavor, then don’t use it! Ha!