Molly and I took a walk down to the Ballard Farmers Market today. I’m not exactly a new convert to the idea of eating fresh, local, organic food. But one item we got today really knocked my socks off, and reminded me just how much better real, slow food can be.
We picked up the bunch of garlic you see at right from Full Circle Farm. As soon as we got it home, Molly picked it up, sniffed it, handed it to me and said, “You have got to smell this.” I inhaled deeply, and… wow. It smelled like… garlic. But fresh and deep, like it had been buried in the ground ten minutes ago.
When it came time to cook dinner, I peeled a bunch of cloves and found that they were so fresh that the skin was still moist, not dried out and papery like most garlic. I pressed the cloves and they literally almost exploded in the press — never before have I seen garlic that I would have described as juicy.
Neither did this garlic disappoint in the pan. Both the garlic chicken and garlic bread we made were fantastic. Intensely garlicky, without a hint of sharpness. Supermarket garlic (even organic supermarket garlic) just isn’t even in the same zip code. I was blown away. By garlic, humble garlic.
Thanks, Full Circle.
The ONE/Northwest kitchen was clouded in garlic-mist when this dish was reheated today. Potent stuff.
You should also try garlic scapes (sp?). These are the green shoots at the top of young garlic plants. They are a cross between garlic and spring onions. The flavor is a bit more subtle than garlic and incredibly ‘green’ and fresh.
Oh man, I love garlic scapes. Saw some at the market last week, but didn’t get ‘em. They’re on my list for next time, though. Thanks for reminding me.