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.


It’s Friday, it’s my birthday and I’m having trouble concentrating. My mind is going in several different directions with too many projects, too many distractions and not enough time to address them all today. I’m also cold… Summer officially started three days ago and yet it’s still overcast like March sending my thoughts to cozy, comfort food to calm me down and warm me up.

Normally, on a warm June day I’d be working on a big summer salad, roasted Christopher Ranch Garlic (good any month) or grilled goodies, but, ummm, macaroni and cheese just popped into my head. Maybe it’s because mac ‘n cheese seems to be everywhere these days – there are new recipes on the web, it’s being served in food wagons and it’s showing up on restaurant menus and cooking shows. I just saw Rachel Ray prepare her version loaded with bacon and chicken. Holy cholesteroly, boys and girls… It’s not your grandma’s (or Kraft’s) mac and cheese anymore. Velveeta has been replaced by Bechamel sauce and – hallelujah-it’s-about-time – garlic has been added!

Looking for a culinary flashback, I pulled out one of my cookbooks, Betty Crocker’s Picture Cookbook, copyright 1950, for some retro recipes. The first ten recipes in the Supper section just happened to be for Macaroni and Cheese, but the stand-out was called Lumberjack Macaroni, an ax swinger of a dish made bold by the addition of Worcestershire and chili sauces. Although it might fit in with today’s new wave of mac & cheese recipes, there was not a single clove of garlic in it. Easily remedied and not for the faint of stomach, here it is in all it’s cheesy glory made even bolder with the addition of Christopher Ranch California Heirloom Garlic! 


Spread out on hot large platter . . . 

Boiled macaroni (8 oz. uncooked)

Sprinkle with . . .

2 cups grated American cheese (1/2 lb.)

2 to 4 tbls. Worcestershire sauce or more *(“Do not be sparing!” says Mr. Bell.)

¼ cup chili sauce

5 to 10 peeled cloves Christopher Ranch California Garlic or more (“Do not be sparing!” says Garlicia.) Boil and drain these with the pasta, and serve with the pasta

Salt and pepper to taste

Pour over all . . .

¾ cup piping hot melted butter

Mix with 2 forks until sauce is creamy. Serve at once on hot plates

Amount: 6 servings.

*Trivia Bite: My Betty Crocker cookbook states that the original recipe was the favorite of Mr. James Ford Bell, the founder of General Mills. I copied it verbatim with the exception of adding the exceptional Christopher Ranch California Heirloom Garlic.


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