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Fall is harvest time in Door County, and there’s no better time to forage the peninsula’s farmer’s markets for local ingredients. Make a picnic basket, pack lunch for a hike, or prep for a dinner party with the bounty produced by local growers.
Though we’re famous for cherries and apples, our harvest isn’t exclusively from our orchards.
A drive through Southern Door’s back roads reveals a landscape filled with family farms large and small. Make your way north and you’ll find more and more smaller gardens, tended by growers sowing seeds in soil cultivated over generations. Fortunately for you, they do the dirty work and bring it all to market for you to choose from.
To get your taste of local flavors, visit one of our seasonal community farmer’s markets for produce picked fresh that morning, or head to one of our roadside markets for locally made jams, salsas, mustards, and pickled everything. Stop by a local smokehouse for fresh-smoked whitefish or salmon and pair it with cheese and crackers from cheese shops young and old dotting the peninsula.
Even if you’re not an expert around the kitchen, our Savor Door County Series is making it easier to bring fresh, local ingredients to your table. Get started with this easy recipe with roasted garlic.
Flavorful roasted garlic harvested from the area and fresh local goat cheese come together for the perfect appetizer to pass between friends, pack away for a cozy fall picnic, or enjoy with family before a sit-down dinner.
Savor Door County - Roasted Garlic with Fresh Thyme and Goat Cheese
4 heads of garlic
3/4 cup chicken stock
10 sprigs fresh organic thyme
Salt and freshly ground black pepper, to taste
4 ounces creamy goat cheese, divided into 4 portions
4 slices lightly toasted sourdough bread
Preheat oven to 400 degrees. With sharp knife, cut off and discard the upper third of each garlic head, exposing the cloves. (Leave the skin intact below the cut.) Set the garlic heads, cut side up, in a small baking dish just large enough to hold them. Pour chicken stock over the garlic, add thyme sprigs and season lightly with salt and pepper. Cover the dish tightly with heavy duty aluminum foil and bake for 1 hour, or until each clove is soft to the touch and the skin resembles lightly browned parchment. Serve the garlic with the cooking juices spooned over and pass goat cheese and bread separately.
To eat, break off a piece of bread and spread with a small amount of cheese, then scoop out the garlic puree and spread on top of cheese. Serves 4.
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View the full September 2016 Newsletter here.
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