Roasted Garlic, and Finally – Some News!

by Heidi @ Food Doodles on October 15, 2011

I feel like I should tap the microphone and ask if anyone’s still out there.  But, this will be my final apology, because I’m back!  I’m truly sorry for being gone so long and to my faithful readers – thank you so much for sticking around and not giving up on me.  For any readers that are fairly new, thank you for checking back!  I apologize for so many comments that went without replies when I wasn’t feeling well, but that wont be the case anymore 🙂

As you may have guessed, I didn’t exactly lose interest in blogging, I did however completely lose interest in all things food for the last 3 months.  I did have plans to make some kind of buns so I could make the over-used “bun-in-the-oven” joke, but I didn’t get to that, so I’ll just say it…  We’re expecting our third child!   Due sometime in the first or second week in April which makes me almost 4 months now.  Besides my sudden and unexplained disappearance I don’t expect things to change around here, although I can guarantee that recipes will be following my cravings now that I’m finally craving vegetables and real food again.  Hopefully there wont be too many crazy flavor combinations 😉

So we haven’t done nothing for the last couple months, despite feeling very sick I’ve been mostly keeping up with things(or at least that’s what I’ve been telling myself, haha).  We’ve been picking plenty of fruit and vegetables lately.  We picked a few handfuls of these beautiful blackberries in my in-laws backyard.  We also picked a bunch of spartan apples off their trees.

In our own yard we’ve been picking italian prune plums or blue plums, a few(of the many yet to come) hazelnuts, and a ton of tomatoes.  My mother in law rescued us from the ocean of cherry tomatoes we had when I couldn’t even stand to think about them.  And we’ve finally picked the last of our regular tomatoes off the vine and I’m waiting for them to ripen.

I’ve also been canning like I usually do this time of year.  I didn’t devote the time or energy to it that I usually do, but still got quite a bit done.  About 40 lbs of peaches and my best guess would be 100 lbs of tomatoes by the time all mine have ripened.  I also did some dill pickles and this year was my first year making salsa.  We haven’t ever been big salsa eaters but I think we are now.  I think I’ll even use up some of my remaining tomatoes and peppers to make more.  Speaking of peppers, anyone have some ideas for hot peppers other than hot pepper jelly or drying them?

I also made the cinnamon apple jelly above out of apple peelings and cores.  I filled two large pots with scraps from making applesauce and covered them with water and cooked them for 10-15 minutes, then strained it saving just the juice.  Then I cooked it down for quite a long time, until it was at least half as much as I started with.  Then I followed the instructions on the packet of pectin adding a bunch of cinnamon just before cooking it all and pouring it into jars.  For all the work I only got 4 little pint jars, but I’d say it’s still worth it.  Sorry there’s no exact recipe or anything, but if you have lots of apple scraps, give it a try and be sure to follow the directions for making apple jelly on your package of pectin and it’ll turn out great.  It’s so yummy, even if it’s not very attractive.

I know this post is getting long, so finally, my column for October was about garlic and all the many kinds offered in our valley.  Really, there are a ton.  I felt completely unqualified to write the column as I’ve only tried a small percentage of what’s out there, but I hope I at least convinced one person to buy garlic locally and not from the grocery store 🙂  My recipe was a very quick one, and one that I’ll leave here for you today too.

Most people have tried roasted garlic, but if you haven’t, get to your kitchen with some garlic right now.  It’s amazing and you wont be disappointed.


[print_this]How to Roast Garlic

Preheat your oven to 350 C.

Select your head(s) of garlic and remove the thin papery outer layers of skin as best you can. Then turn your head of garlic on its side and using a large, sharp knife, slice just the tops off all the cloves. If a few smaller cloves aren’t exposed, use a small paring knife to cut the tops off. Then place your head of garlic on a small square of foil just big enough to wrap the garlic. Drizzle each head of garlic with one or two teaspoons of extra virgin olive oil and then wrap up with the foil. Place it on a baking sheet and bake for 45-60 minutes, depending on the size of the head of garlic.

To test if the garlic is done, remove it from the oven, carefully unwrap it, and use a butter knife to make sure that the individual cloves are very soft.  Enjoy immediately, refrigerate for later or even freeze for future use.[/print_this]

Leave a Comment

{ 37 comments… read them below or add one }

1 Stacey October 24, 2011 at 12:22

Congratulations! Nice to have you back!


2 Averie @ Love Veggies and Yoga October 21, 2011 at 14:11

Congrats, Heidi! I was wondering what happened to you…well, now we know 🙂 Can’t wait to hear about your pregnancy.

TJs makes a hot pepper jelly that is new-to-them and if I could can my own hot pepper jelly, I’d be all over it!


3 Roxana GreenGirl October 20, 2011 at 20:48

Congratulations. That’s exciting news. You must be so happy!
Hope your pregnancy goes smooth until the end and both of you stay healthy 🙂


4 Heidi @ Food Doodles October 21, 2011 at 11:09

Aw, thank you Roxana!


5 Regan @ The Professional Palate October 18, 2011 at 17:21

Oh yay! Congrats!! So exciting! Hang in there. It does get better!

(and at the risk of sounding tacky & self-promoting, just wanted to let you know I, along w/another RD, launched a food photo sharing site today devoted to healthy food – I would be so honored if you posted 😉


6 Heidi @ Food Doodles October 21, 2011 at 11:08

Thanks Regan!

I don’t mind at all, thanks for letting me know. Actually that looks more like my style than another healthy photo sharing site I was submitting to for a while. I’ll submit some things for sure!


7 Carissa October 18, 2011 at 13:32

Welcome back & congratulations!!!


8 Heidi @ Food Doodles October 18, 2011 at 16:19

Thanks Carissa!


9 Claudie October 17, 2011 at 22:04

Congratulations!!! 🙂 That’s wonderful news!!!


10 Heather @ Kiss My Broccoli October 17, 2011 at 21:05

Oh wow!! Congratulations Heidi! It’s good to have you back…and feeling better too! 🙂

I swear one of these days I’ll drop the intimidation and figure out how to start canning. I’m so afraid of messing up the sterilizing process! Though I’m sure if I made that cinnamon apple jelly, I’d finish it all off before I’d even need to think about preserving it! Haha!


11 Heidi @ Food Doodles October 18, 2011 at 16:17

Thanks Heather!

I know what you mean, it’s pretty intimidating! Maybe next year I’ll do some kind of post on canning. I’ve been doing it for a few years but I still feel pretty unqualified to write about it, haha.


12 Amy @ Gastronome Tart October 17, 2011 at 06:26

I was wondering when you would come back 🙂 GREAT excuse for not being on here. CONGRATULATIONS! This is such great news!!!!!


13 Martyna@WholesomeCook October 16, 2011 at 23:00

Congratulations Heidi! I’m in awe of your commitment to make all the pickles and preserves. Mum does that every year, it’s something I haven’t quite picked up from her… Yay for the bub again!


14 Heidi @ Food Doodles October 18, 2011 at 16:15

Aw, thank you! It does take a lot of effort but well worth it for the savings. Plus, some canned goods taste a lot better when you do it how you like it – I’m pretty picky about my applesauce! 😀


15 Z.Grimm October 16, 2011 at 19:57

Congrats on your pending child! I have to say, I’ve never tried roasted garlic, but I’ve wanted to for a while. Now I’ll have to give it a shot, with my meager, newbie cooking skills. Thanks!


16 Heidi @ Food Doodles October 18, 2011 at 16:11

Thank you!

Go for it! You wont be disappointed 😀


17 Rawkinmom October 16, 2011 at 18:57

congrats!!!! How exciting for you and I am glad that you are feeling better!!!


18 Heidi @ Food Doodles October 18, 2011 at 16:11

Aw, thank you! I definitely think the worst is over 🙂


19 sally October 16, 2011 at 09:59

Congrats on your 3rd child! How exciting!


20 Jaan October 16, 2011 at 08:52

Love to hearing your “NEWS”. Its the best kind. But do hope you had some ginger tea to help you along. SO, I’m ready to see what you are going to post next. Take care!


21 Heidi @ Food Doodles October 18, 2011 at 16:10

Thank you! I haven’t found ginger to help(or maybe it is helping and I just don’t know it), but I’ve kept trying it anyways! It’s a good thing I love ginger 😀


22 Michaela October 16, 2011 at 07:44

congrats, that is wonderful!!!! I hope you will feel a lot better soon.
SO glad to have you back 🙂


23 Heidi @ Food Doodles October 16, 2011 at 08:50

Thank you! 😀


24 Kathryn October 16, 2011 at 07:40

Congratulations! I was wondering only the other day whether you were okay so it’s nice to know that you have good news! I hope the next few weeks and months go smoothly!


25 Heidi @ Food Doodles October 16, 2011 at 08:48

Aw! Thank you so much!


26 Sonia The Healthy Foodie October 16, 2011 at 05:27

HEIDI!!! Wow, what a lovely surprise. I was beginning to think that you had officially retired. Just 2 days ago, I was on your site again, checking to make sure that I hadn’t been missing posts or anything…

That’s quite some news you have for us this time! Wow, pregnant with your third child. How awesome is that! Huge congratulations to you and to your hubby, of course. Can’t wait to see what kind of strange dishes you’ll be whipping up for us in the next 6 months.

I don’t know what you are talking about with your apple jelly not being pretty and all. This is what caught my attention the most and I was hoping you’d written down the recipe. I’ll be cooking a LOT of apples today, so I might give this one a go…

Anyway, I’m really, really happy that you are back and look forward to your future posts. 😀


27 Heidi @ Food Doodles October 16, 2011 at 08:47

Aw, thanks Sonia! I hope there aren’t too many really strange dishes, haha. Although you really never know 😀

I’m sorry I didn’t have a more exact recipe for the jelly. I didn’t pay too much attention to measurements. I love apple season, and just couldn’t let all that appley-ness go to waste and the end result surprised me with how good it was. I bet cooking cinnamon sticks in with the peels instead of just dumping in the cinnamon at the end would be super yummy too if you give it a try. Too bad I thought of that when I was done making it, haha.

Thank you again, I’m really glad to be back 🙂


28 Amy-Nutrition by Nature October 15, 2011 at 21:29

Congrats! Very exciting news for you and three is awesome. 🙂


29 Heidi @ Food Doodles October 16, 2011 at 08:39

Thank you! We think so too 🙂


30 Melissa @ Dash of East October 15, 2011 at 20:41

Yay! Congrats! And I am so happy that you’re back 🙂

Looking forward to seeing all the new recipes and following your journey to April!


31 Heidi @ Food Doodles October 16, 2011 at 08:39

Thank you! I’m so glad to be back! I wasn’t sure if I would, but I really missed blogging.


32 surlykitchen October 15, 2011 at 18:37

yay! congrats! you must have like no energy, poor thing.


33 Heidi @ Food Doodles October 16, 2011 at 08:34

Thank you! Some days have been rough but I really can’t complain 🙂


34 pure2raw twins October 15, 2011 at 17:43

yay congrats on the 3rd child that is great news!!! so happy for you and welcome back 😉


35 Heidi @ Food Doodles October 16, 2011 at 08:33

Aw thanks ladies!


36 Hannah October 15, 2011 at 16:56



37 Heidi @ Food Doodles October 16, 2011 at 08:32

Thank you!


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