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From Our Local Farm to Your Table

Roasted Garlic Vinaigrette Dressing

To a small bowl or covered jar add:
4 mashed cloves roasted garlic
¾ cup olive oil
¼ cup cider or red wine vinegar
1 teaspoon minced fresh Italian parsley
¼ cup grated Asagio cheese
dash of dried Thai or red pepper flakes
fresh ground black pepper

Whisk or shake ingredients well before serving over salad or steamed vegetables or use as a dipping sauce for bread, or use as a marinade for grilled fish.

Roasted Garlic

Peel away outer layers of 2-3 larger garlic bulbs
Leaving bulbs in tact cut tips off each clove
Place bulbs in small baking dish or on square of foil
Drizzle with olive oil
Cover dish or wrap bulbs in foil
Bake in hot oven 400° for 25 minutes or so
After bulbs have cooled enough to handle, separate and squeeze cloves out of their skin.

What to do with Roasted Garlic:

Spread still warm cloves onto your favorite crusty bread and enjoy a slice of heaven.

Add to your favorite homemade soup recipes


Roasted Garlic Smoked Salmon Dip

2 pints crème fraîche* (or sour cream)  at room temperature
6 cloves roasted garlic mashed
2 green onions or medium shallot minced
‘bout a half a pound smoked Columbia River Chinook salmon shredded
1 dried Thai pepper minced
fresh ground black pepper
½ teaspoon Worcestershire

Whisk ingredients well by hand

* crème fraîche is easy to make: add a couple tablespoons of sour cream or buttermilk to a pint of heavy cream, cover and allow to stand overnight at room temperature. Voila!

2013 marked the end of an era of sorts... sadly our entire garlic crop was lost to a wind borne fungus that is very, very difficult to get rid of. And so Friends, BWF is no longer growing the world class garlic we've all loved for years.

But Backwater Farm is very much alive and growing forward!

We now supply Meadow Raised Hens' Eggs to the Astoria Food Co-op, the Puget Island Farmer's Market and others. We sell honey and some seasonal produce at the Farmer's Market as well.

Our newest effort is raising hormone free, grass fed and grass finished beef. We will keep everyone posted on the particulars of this as the "to market" time draws near in the Fall of 2016.

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