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Published on March 10, 2016

Garlic

March 10, 2016

Garlic

Farm Market/Growing Season:
Fall

Buying Tips:
Choose garlic bulbs that are firm, with unbroken skin and have no signs of sprouting.

Storage:
Store garlic in a cool, dark place.

Preparation:
To separate the cloves, set the bulb, root end up, on the counter and press down on it with your palm.
To peel an individual clove, trim off the root end and then press on the clove with the flat side of a knife. The skin should pop off nicely.
If garlic is fresh- uncured- the skin will present more of a challenge.
Garlic can be used as the base flavor for many dishes. Roast garlic to bring out it’s sweetness and add a different garlic flavor to your dish.

Key Nutrients:
Garlic has been said to have many anti-inflammatory properties which can aid in relieving pain. Garlic also contains high amounts of Vitamin C and Calcium.


Garlic and Kale Soup

Ingredients

  • 1 cup wheat berries or Farro - soak overnight in cold water 
  • 1 Tbsp olive oil
  • 4 oz of shitake mushrooms, stemmed and sliced thinly (1 generous cup)
  • 8 cloves garlic, peeled and thinly sliced
  • 1/4 cup brown rice vinegar
  • 6 cups vegetable broth (homemade is best but purchase low sodium)
  • 1 bunch kale, stemmed and thinly sliced

Directions

  1. Drain soaked grain and set aside.
  2. Heat large stock pot over medium heat; when pan is hot add oil then mushrooms with a pinch of sea salt. Cook, stirring frequently, until mushrooms are golden and squeak a bit (yes they will talk to you!)
  3. Add garlic with another pinch of salt, sauté until fragrant. Stir in vinegar; simmer until vinegar is almost evaporated, stir to scrape up any bits on the bottom of the pan.
  4. Add drained grain – if you are gluten-free use millet but do not soak it overnight.
  5. Add broth and 1 cup water; cover and simmer for 20 minutes or until grain is tender.
  6. Add kale and cook 10 to 20 more minutes; this will vary according to how thin the kale is cut or how tender the kale is.
  7. Season with salt and pepper.

Serving Suggestions: Add 1/2 cup sundried tomatoes for beautiful color and taste; add with the grain.

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