garlic pickin time

rosconey2

rosconey2

Joined
Jun 19, 2006
Messages
2,166
i enjoy fresh garlic-the store stuff is just horrid 99% of the time-
picked a couple small ones last week and used them today-

used a garlic press too add them into a frying pan of butter,salt,pepper and olive oil-porkchops

cooked on a medium low heat,;)

going to take the pan drippings and add it to some marinara sauce i have,will pour it over the chops-

and as always you must serve applesauce -

there nothin like"porkchops and applesauce" the older guys will understand:cool:
 
Mines about ready. Here's a pic from earlier in the season. The small is softneck and the large is hardneck.

grlc.jpg
 
i have 5 different types i planted last fall-the stock came from" dakota garlic farms" and some stuff i found localy and replant every year,its real small,but very oily-have right around 110 plants or so total
 
I got mine from Filaree Farms. I had this great softneck variety Silverskin from Nichols I grew for about 15 years that was awesome and I ate it all one year and really regretted it. It would keep for up to 2 years.:thumbup:
 
i personaly think the hard winters i get help with the flavor-planted some bland(fresh from california) store stuff and its always hotter when grown at home-
 
I got some California Early, a softneck from Filaree Farms one year. The stuff wound up being as massive as a hardneck and super hot:thumbup:

I like to take roasted garlic and then make a whole wheat pizza and put the roasted garlic, home made goat cheese, and zucchini and tomatos from the garden. Comes out pretty decent

Here's some home made cheese I made. There's a fresh chevre' one coated with oregano, one in olive oil, one aged pyramid and some feta and then a soft chevre' cheese ball with chives and sesame. I made these this spring so all the veggies are store bought.

chz.jpg
 
i grow what i need for tomato salad-thats it-
garlic,tomatos,hot peppers-

cut up tomatos,dice one long skinny hot pepper,a few cloves garlic,add olive oil ,red balsamic vinegar,salt pepper-let set overnight-and have a big loaf of italian bread to dip in the juices-

i eat this 3-4 times a week in the summer with dinner
 
I bought this small woven rectangular basket with three or four of the greatest garlic I have ever tasted . No internal skins . After taking off the outer skin the garlic could with difficulty be broken into cloves . It was almost as if there were no segments . Crisp which may only denote freshness . Of course I go back to the store and the guy says he gets it every once and a while . Of course I wait and its not the same type or even in a basket . Not a hot garlic and yet quite tasty . Please do you have any idea from my description as to what it may be ?
I don,t know how much good it will do as I still would have to find it .
 
You guys have to get out here to Gilroy, the garlic capital of the world if you want to experience every variation of that particular product. They even have garlic ice cream for sale!

On a hot day you can smell the garlic fields for miles around. We're 20 miles south of there (and 30 degrees cooler), and you can smell it as soon as you start heading north sometimes.

Norm
 
Well there you go. I learn something here every day. I thought garlic was garlic. :)

Steve
 
I,m getting mixed messages here . Is a Ramp a mild or strong taste ? I vaguely remember having heard of them but only on cooking shows . I,ll have to see if they grow or are available locally .
 
Ramps are really strong if eaten raw. Will stay on your breath for DAYS. If you just use them sparingly and steam them or bake them they are pretty mild really.

There are hundreds of difft. types of garlic all with varying degrees of hotness and flavor. Look here:

http://www.filareefarm.com/
 
found the paper work from what i bought-
polish white,killarney red,h&a,music,metichi

music is my favorite
 
hollowdweller said:
That was a heck of a party I took it to. Live music. Home brew. Big fires and all kinds of good chow.:thumbup:
Click to expand...

It sounds like it!

Yeah, the season's over here. All the ferns have taken over now. I had a hard time finding my bearings in the hollow 'cause somebody made a trail with a riding lawnmower. It does look nice, but the foliage wasn't THAT thick.

Just a small word of caution about eating the wild ramps, garlic, onions, etc. I've read that sometimes after a fuel spill from an accident on a highway, the clean-up folks plant these sorts of plants in the area because they absorb lead from the soil. It might be a good call to keep this in mind when foraging, keeping away from roads and spots where highway and parking lot runoff might accumulate. I'm not trying to tell anyone their business, just wanted to pass on info that might be helpful.

Take care.
 
ferguson said:
Well there you go. I learn something here every day. I thought garlic was garlic. :)

Steve
Click to expand...

Yeah, so did I Steve! I guess all the industrial pollution, acid rain and road salts from the hard winters gives the east coast garlic a unique taste. :rolleyes: :D

Norm
 
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