Christopher Ranch’s California Garlic Blog

It’s no mystery that fresh garlic is one of the most popular, versatile ingredients ever. What remains relatively unknown, however, are the distinct flavor, quality and health differences associated with varying garlic varieties. Christopher Ranch, a family farm in Gilroy, Calif., grows a California heirloom garlic that is a leader in each category. All Garlic Is Not Created Equal. We’ll show you why.


In the Garlic Capital, we hide garlic bulbs on Easter instead of hardboiled eggs. What? You don’t believe me? Well, why should we hide eggs on a holiday that has nothing to do with chickens? That’s one for Google, but hiding garlic bulbs just makes delicious sense to me. They’re easier to find – just follow your nose – and, unlike eggs, recipes using garlic are almost limitless. Granted, you can’t make egg salad, but garlic IN egg salad is heavenly! If you’re lucky enough to find lots of Christopher Ranch California Garlic bulbs in your basket this year, be hoppy, I mean happy, because you’ve got the makings for a great Sunday dinner.

While searching for more traditional Easter fare on the web, roast lamb kept popping up. Evidently lamb is a favorite dish for Easter and if that’s what you’re serving, start peeling your basket booty now – or use CR Peeled Garlic – because lamb and garlic go together like Easter and bunnies (uhh, there’s another trip to Google land.)

The following recipe demonstrates the perfect pairing of lamb and garlic. It was created (if memory serves) by Chef Hans Teufl at the Harvest Time Restaurant (a Gilroy landmark since 1885*), and it’s loaded with garlicky goodness. The Harvest Time has been closed for many years, but the flavor lingers on….


1           4 lb. leg of lamb – boned, rolled and tied

12         whole cloves Christopher Ranch California Garlic

3           cloves Christopher Ranch California Garlic – chopped

             Salt and pepper

2           to 3 tbls. fresh rosemary leaves – finely chopped

2           cups chicken stock

1           tbls. cornstarch

Pierce lamb all over with knife and place one garlic clove in each of the 12 holes.  Generously salt and pepper lamb, rub with chopped garlic and sprinkle with rosemary.  Place in roasting pan and bake at 350º for approximately 2 1/2 hours. After baking, remove lamb from pan and keep warm.  Do not drain pan.  Add enough water to cornstarch to make a thin mixture, set aside.  Add chicken stock to pan, stirring to loosen bits. Place pan over medium to high heat and bring to a boil. Skim fat. While stirring stock, slowly add cornstarch mixture. Lower heat and simmer 5 minutes while stirring. Add salt and pepper to taste if needed. Strain. Ladle sauce over lamb slices. Serve with steamed vegetables and rice or potatoes.

*To read more about the history and the future of the Harvest Time Restaurant, go to:



  Jerry Rinauro wrote @

My wife and I used to live in Gilroy, from 1985 to 1991. We used to eat at the Harvest Time all the time. What ever happened to chef Hans Teufl?

  christopherranch wrote @

HI Jerry: Loved the Harvest Time and Chef Teufl was absolutely the best. Don’t know where he went, but occasionally search on the web. Miss his Filet of Sole Meniere and Cocquille St. Jacques!

  Jerry Rinauro wrote @

We used to love October fest. Hans came up with some great dishes.

  christopherranch wrote @

Everything was first class! One more memory: Gasper’s holiday egg nog.

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