garlic

40 Cloves and a Chicken

Published at In Category Blog, garlic, Meat, Recipes, Vegetables Tags:

More onions, more garlic. I have to confess I’m puzzled when I hear that folks can’t figure out what to do with all the alliums that have been coming our way. They’re so essential to most everything I cook that I’m just pleased to see them in the box. But apparently that’s not the case for everybody. So here are a few more ideas for them, and a couple of other things.

This is one quick way to use up a lot of garlic, and it’s absolutely delicious. This particular version is adapted from a recipe in “Good Eats: The Early Years” by Alton Brown.

Do-It-Yourself Garlic Powder

Published at In Category garlic, Recipes, Vegetables Tags: , Leave a comment

The big bulb of garlic in my box this week led me to marvel about the quantity of garlic we’ve received this year. In my house, this is a very good thing. Easy for me to go through all that garlic. No problem.

But I was thinking as I unpacked my box that others might not have the same experience. I remember last year when folks were saying, “What do I do with all these onions?” It was not a problem I had ever thought existed!

So, when I ran across this recipe for do-it-yourself garlic powder, I thought maybe I should share. It comes from seriouseats.com. Also works for onions. Their note:

This process also works for onions, and I took the opportunity to do a tray of each simultaneously without damaging the flavor of either. Out of one 13-ounce white onion (chopped fine), I was able to produce 1/2 cup of dried flakes, which reduced to 3 tablespoons of onion powder. It’s ultimately a small amount, but it has a delicate, sweet taste—like a fried onion ring—which is quite attractive.

Stir-fry Sauce

Published at In Category Bok Choy, broccoli, Cabbage, Carrots, eggplant, garlic, Napa cabbage, Recipes, Vegetables Tags: , , , , Leave a comment

One of the things I do to make a quick stir-fry even quicker is to keep a jar of stir-fry sauce in the refrigerator. You could buy a jar, but why? When you’re ready for dinner, heat up some vegetable oil, sauté your vegetables (this week you could use bok choy, beet greens, thinly sliced beets, onions, garlic and/or squash) and when it’s just about done, add just enough of this sauce to coat everything lightly. The cornstarch will thicken quickly and your stir-fry is done. I love that I don’t have to haul out the ginger and the garlic and the soy sauce and whatever every time I want to make a quick meal. This sauce will keep in the refrigerator for 2 weeks. Vary the proportions to suit the taste of your household.

Garlic Scape Pesto

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If you’re wondering how to use the wonderful late spring surprise of garlic scapes in today’s box, you’ll find that these long curling stalks are soft and juicy, and just right for adding garlic flavor without overwhelming a dish. Cut them into thin slices and add them to anything that could use a little garlic but without the drama. Chop them up and add them to eggs or stir them while you’re cooking rice or bulgur. Add chopped scapes to cream cheese, stir in a little sour cream, and you’ve got the CSA version of French onion dip.

If you want a recipe, here’s one for Garlic Scape Pesto from the Washington Post.