Roasted Garlic

I meant to order garlic the first two weeks of my farm share as an extra, because, well, you can never have too much garlic.  But my first order got messed up, and I forgot to order the following week, and now, finally, I ordered garlic.  I think because I kept messing it up and, well, you can never have too much garlic... I put in for 2 orders of garlic.  Which brought 10 heads of garlic to my kitchen.

Also, I found out yesterday I am getting garlic next week as part of my "basic" share.  So... I'll have even more.  The good news is that garlic will actually stay good for a long time.  So I'm really just stocking up, right?

While the Sweet Potatoes and Cranberries were cooking on Tuesday night, I decided it might be a good plan to roast some garlic at the same time... and there went 3 of the 10 bulbs.  I chopped off the tops so all the cloves were exposed (these heads only have about 5 really huge cloves) and poured 1 T of olive oil into the exposed cloves, wrapped in tin foil, and baked until the fire alarm went off.  

So far I have used the roasted garlic as a sandwich spread.  I'm thinking of adding vinegar and oil to the jar of roasted garlic in the fridge and making some salad dressing.  

I have plenty of garlic.  I can always roast more.