Stan Crawford, Award-Winning Writer, Talks about Garlic Farming, Mayordomo-ing, and Writing
Cheryl talks with northern New Mexico garlic farmer and award-winning writer, Stan Crawford about life as a farmer/writer.
Find Stan Crawford’s garlic at the Santa Fe Farmers’ Market from June through the end of the year. Soup recipe from The Border Cookbook, © 1995 Cheryl Alters Jamison and Bill Jamison
Serves 6 to 8
3 whole heads of garlic
2 tablespoons vegetable oil
1 medium onion, sliced thin
8 cups chicken stock
1 to 2 dried chipotle chiles
½ teaspoon salt, or more to taste
½ teaspoon cumin seeds, toasted and ground
Juice of ½ lime
Toasted thin flour tortilla strips and sliced avocado, for garnish (optional)
Preheat the oven to 400 degrees F.
Coat the garlic with a thin film of the oil, reserving the remaining oil. Place the garlic in a shallow pan and bake it until very soft, for about 45 minutes. When the garlic is cool enough to handle, peel all the cloves and reserve them.
Pour 1 tablespoon of the oil into a large saucepan or Dutch oven and warm over medium heat. Add the onion to the oil and saute until it’s softened and lightly colored. Transfer the mixture to a blender and add the reserved garlic. Puree, adding a little stock if necessary to blend the mixture.
Add the remaining oil to the saucepan and warm it over medium-high heat. Pour in the blender mixture, being careful of any splatters, and saute it until it just begins to dry out and color. Add the rest of the stock, the chipotle, salt, and cumin, and reduce the heat to medium. Simmer the soup for 25 to 30 minutes, remove it from the heat, and add the lime juice.
Divide the optional tortilla strips and avocado between the bowls and pour the hot soup over them. Serve immediately.