Once upon a time, I met a small-time farmer who sold garlic at a Seattle farmer's market. At that time I thought all garlic came in one variety: small and white, the kind you find at the grocery story. Garlic was garlic. There wasn't much variety.
This farmer blew my mind with the varieties they had. Black garlic, elephant garlic, French red garlic, Bulgarian garlic, purple garlic; all the different varieties in all different sizes. The best part is that he knew which varieties would go best in what I was cooking. Their face lit up as I was all too happy to learn what they knew about this precious plant.
I went home with three different bulbs. Don't remember what varieties they were now, but I do remember that farmer. I remember wanting to be as dedicated to a plant as they were. To feel the same kind of joy in sharing knowledge.
Maybe its time to plant some garlic now that I have my own tiny patio garden. #BloomStories#bloomscrolling#garlic#Gardening#GardenStories#microfiction
#buttercups and emerging #garlic are some signs of #spring. The snow on the hilltops is gone today, but I’m sure there are still shade spots holding on the the white crystals.
Some lovely snow cover on March 24th and 25th. The ground was bare and dry most of the winter season. Southern Minnesota had the hottest winter on record. So many locations experienced the same problem. Climate change is busy. #minnesota, #ClimateDiary, #nodig, #garlic.
There are intriguing cases, such as Albanian, Greek, and Armenian, where the words are thought to share a common origin, although the precise root remains unidentified, probably of the form *skʰodoro.
@msquebanh. I just stirred the 2023 garlic crop ferment. It needs more time. We are enthusiastic about blended and fermented garlic in cooking and other fermentations. Many garlic varieties blended together are complex. This is the rationale for growing about twenty varieties for about twenty years. And having charts of the garden to rotate the crop. #garlic, #growyourown, #nodig, #fermentation.
Looked at labels on catering dishes in office... Kind of funny when many ingredients are marked as allergens but #garlic isn't. So garlic #allergy is too rare I guess :blobcatsweat:
At least it is often listed. And when it isn't in most cases it is so small amount, much below the treshold to make me feel bad.
Does anyone else use the "smash them in their skin" approach to preparing their garlic cloves?
I remove the cloves, cut off the hard part, smash them with a knife and then slide the skin off. I used to do the "moist hands, rub the cloves together as hard as you can" method but I like this approach better.
It’s February 17th. The 2023 garlic crop is processed. We have about 4,600 grams of garlic in the crock with 92 grams of kosher salt. This will ferment on the countertop for several weeks. Fermented garlic is treasure for cooking and making other ferments. #growyouown, #garlic, #fermentation, #kimchi, #rempah, #sambal, #minnesota, #zone4b, #nodig.
Did you know that when your garlic goes bad and starts to grow you can plant the cloves and each one will grow into a whole new bulb plus you can eat the scapes the grow on the top? True. #gardening#nature#garlic
Now that I've cooked it I'm sure someone will say this recipe isn't right! #Chicken#Adobo#filipino It was in one of my Mum's old magazines & daughter spotted it. The photo looks quite chargrilled, but the recipe had added water and it was looking quite wet & oily so I drained it near the end, to just have a bit of sauce. It's good to have something else to go with rice cooker leftovers, I did a garlic fried rice ( it was all tasty!) #cooking#cookery
Can someone recommend a garlic press so indestructible it would take nine companions a year and a gruelling journey to Mordor to destroy it in the fires of mount doom.
@andymoose Yep, back of a Chef's flat knife. As advised by Anthony Bourdain in Kitchen Confidential. That'll do it.
“Garlic is divine. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, garlic that has been smashed through one of those abominations, the garlic press, are all disgusting...”