What’s to salvage out of a garden hammered by winter storms? Italian Lacinato (or Tuscan) Kale stands strong! Here’s a great recipe for Chicken-Kale-Cauliflower casserole (with a fair amount of garlic, of course!)
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We have artichokes! Celebrate by making your own aioli – basically garlic, lemon juice, egg yolks, and olive oil blended together in a smooth mass – to transport yourself into some other realm. It is a night and day difference from the stuff you buy in a jar called mayonnaise. Artichokes – extraordinary thistle that they are – are the perfect partner to this excursion into a gastronomic swoon. In this post, I confess to having a serious case of scape envy, based on reports I am getting from others whose garlic plants are already producing those delectable scapes. Want to know the difference between scapes, scallions, and “green garlic” and how elephant garlic fits in to this picture? I’ll try to unravel some of that for you. And if you’re wondering what to do with your scapes, stay tuned for my upcoming cookbook! I have been getting a lot of questions about garlic scapes lately – and in checking my blog stats, a lot of people are searching for recipes using scapes. Scapes, those curly flower shoots from the hardneck varieties of garlic, arrive just as we are running out of our green garlic harvest. My favorite way [...] I promised you all my favorite hummus recipe. But first, I’d like to know how a bunch of smashed chick peas mixed with a little this and that, and a name that sounds like something related to compost, has become such an exotic dish among pseudo yuppies like myself. Indeed. Ok – I have a [...] I have been asked – no – begged – to reveal my soon-to-be-famous recipes for pesto and hummus using fresh garlic scapes. Ok. I bend to peer pressure. But not without this warning: EATING THIS STUFF CAN BE ADDICTIVE! And to lure you into my web, I also offer a recipe for homemade crackers to [...] Garlic scallions – or “green garlic” – those tender little morsels before they mature into a pungent clove-divided bulb, spell spring in so many ways! Yes you can eat the shoots! And those garlic cloves that didn’t quite overwinter and have started to sprout? You can still plant them! Even a small pot will do. Crowded is ok. In a couple of months (maybe less), you, too, can be eating your own scallions right from the garden. |
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Thank you for visiting Barbolian Fields! We are dedicated toward more self-sufficient living and, of course, growing great garlic! We try to incorporate ideas of permaculture, food forestry, agro-ecology, creativity, and a certain measure of sanity into our garden sanctuary. If you are in the neighborhood, come visit! We live just outside Sequim, Washington, on Woodcock Road. Or mail us at P.O. Box 542, Carlsborg, WA 98324.
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