Annual North Plains Elephant Garlic Festival

Each year, during the second week of August, you can find us at the North Plains Elephant Garlic Festival. You can enjoy all things Garlic and other festivities.

Loughridge Farm Store

Loughridge Farm’s Retail Outlet has been around for 42 years. We sell, Elephant and Italian Garlic, Garlic Braids, Filberts and Walnuts, Honey, and other nut-related products directly to the public. Our store hours are: Friday-Sunday 11-4 – during the months of August 16th thru December 15th 2020.

RECIPES

Nutty Crunch Cookies

 1 c. toasted filberts  (ground)
½ c. toasted almonds (ground)
1 tsp. kosher salt½ c brown sugar
1 tsp. vanilla
1½ c. flour 1 c butter

Blend ½ c of filberts, all of the almonds, salt and brown sugar together. Add vanilla, flour and butter.  Blend until light and fluffy. Roll into 1” balls. Then roll into the other ½ cup of ground filberts. Flatten with bottom of a glass. Bake 350    15-18 minutes     ENJOY!

Cowboy Sauce  (Great on Hamburgers with the wranglers relish or without.)

2/3 cup of good quality mayonnaise
3 cloves of crushed garlic1
chipotle pepper packed in adobo sauce, finely diced
2 t. of lime zest

Combine may, garlic, chipotle and lime zest in a small bowl. Refrigerate until needed.(Winner at the Gilroy Garlic Festival, Suzanne Clark)

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Cherry Tomato Cobbler

2 T cold butter
1 egg¾ cup flour
¾ cup of finely ground cornmeal
¾ t baking powder
¼ t baking soda
Salt and pepper
½ cup buttermilk
2 pints cherry tomatoes or (I used Early Girl variety  from the garden, about 2 cups chopped.)
3 cloves of garlic
1 medium red onion
½ cup grated Parmesan
Several sprigs of Basil for garnish (I chopped some and put it in the dish as well as the Parmesan)

Heat the oven to 425* F.     

1. Grease a medium ovenproof skillet (preferably one that is not cast iron) with olive oil or butter.
2. Cut the butter into cubes.
3. Beat the egg in a small bowl.
4. Put the flour, cornmeal, baking powder, baking soda, and a sprinkle of salt in a food processor.
5. Add the cubed butter and pulse until the mixture looks like coarse breadcrumbs.
6. Add the beaten egg and buttermilk.  Pulse until the mixture comes together in a thick, sticky batter.
7. Halve the cherry tomatoes; put them in a medium bowl.
8. Peel and thinly slice the garlic cloves, and add them to the tomatoes.
9. Trim, peel, halve and slice the red onion: add it to the tomato mixture.
10. Drizzle the tomato mixture with some olive oil, sprinkle with salt and pepper, and toss.
11. Put the tomato mixture in the skillet and spoon dollops of the biscuits batter across the top.
12. Bake until the biscuits are golden and cooked through and the tomatoes and onion are softened.  20-25 minutes.   When the cobbler is done, sprinkle the Parmesan on top and tear the basil leaves overall for garnish. Drizzle with a little olive oil. Serve hot, warm, or at room temp.

Mark Bittman
“How to Cook Everything Fast”
Oct. 7, 2014

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Wrangler Relish

2/3 cup of water
2/3 cup of cider vinegar
¼ cup of brown sugar
1 T of pickling spice, wrapped in cheesecloth
1 t. of salt ½ of a sweet onion
14 cloves of garlic, peeled and thinly sliced
1 cup diced Jicama1 poblano or Anaheim pepper, cut in half
½ of a red bell pepper
1 ear of corn1.

1. In a medium-size saucepan, add water, vinegar, brown sugar, pickling spice, and salt. Bring mixture to a boil.
2. Cut onion into thin rings, then cut into bite size pieces and add to boiling mixture along with the sliced garlic.
3. Cook for 10 minutes, then remove from heat and add jicama.
4. Let relish sit for at least 30 minutes or more to pickle.
5. Brush peppers and corn lightly with vegetable oil.
6. Place on medium-high grill or in a 400 degree oven.
7. Roast until lightly charred 3-4 minutes on each side on grill, about 20 minutes in the oven.
8. Remove charred skin on peppers and dice.
9. Remove corn from the cob. Drain off liquid, and add roasted vegetables to relish right before serving.
10. This recipe was taken from the Gilroy Garlic Festival 2014  1^st place winner: Suzanne Clark , Phoenix AZ

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Joanne’s Creamy Bruschetta
By “Pamela”  Jan 2015  5 star   food.com
Prep time: 10 min.  Total time 25 min. serving 12

Ingredients
½ cup mayonnaise
1 cup mozzarella cheese, grated
2 tomatoes diced
2 T parmesan cheese
1 t oregano
½ t pepper
¼ t basil
2 cloves garlic minced
1 baguette

Directions: 1. Cut bread in 1-inch slices and butter the bottom of each.2.Mix the rest of the ingredients together.3.Put 1 t or so of mixture on each slice and place on baking pan.4.Bake at 350* for 10-15 minutes or until melted and the bread is crispy, not like a hockey puck. Serve immediately.

Loughridge Farm Roasted Garlic – 2014

Directions: (You can use any variety of garlic.)

1. Preheat oven to 350 degrees.
2. Place peeled or unpeeled garlic in a bowl. You can leave it whole head; just cut off the tips of the garlic to allow venting. You don’t need to peel.
3. Drizzle with olive oil and about 1 teaspoon of your favorite dried herb.
4. Mix and place in a baking dish with Aluminum Foil cover.
5. The Clay “garlic bakers” are great, especially if they have a glazed interior surface (easy for clean up.)
6. Bake for 45 minutes to 1 hour.
7. The garlic should be soft all the way through the clove when done.
8. Serve with your favorite crackers or crusty French Bread.
9. You can also bake a round of Brie Cheese with the garlic, the last 30 minutes. Cover the Brie with a layer of pastry puff.
10. Then serve bread, cheese, and garlic, YUM! And the garlic’s good for you.11.We generally serve about three cloves per person.

Mashed Potatoes with Garlic

1. Prepare potatoes as usual.
2. Peel, clean and quarter, 4-6 cloves of Elephant Garlic.
3. Drop in pot with potatoes and salt and bring to a boil.
4. Turn temperature down to medium and cover for 20 minutes.
5. Test the garlic to be sure it’s soft all the way through.
6. Drain off liquid.
7. Whip together garlic, and potatoes.8.Add butter, milk, salt, and pepper to taste.9.I add ½ teaspoon of baking powder to make them lighter and fluffier.
10. ENJOY!