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Author Topic: Farmer's Markets  (Read 3235 times)
Princess L
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« on: June 09, 2012, 04:50:38 PM »

The best place to take advantage of local vegs, and other stuff like cheese, organic meat, plants, herbs, honey, soaps, flowers...  I'm like a kid in a candy store this time of year!!!

Does anyone know how to handle FRESH garlic  Huh
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« Reply #1 on: June 09, 2012, 05:31:57 PM »

I'm not being funny, but how is it different from "regular" store-bought garlic?

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« Reply #2 on: June 09, 2012, 06:07:05 PM »

It's not dry - it's more like a small onion or like a large green onion.  The cloves aren't "defined" and there's no paper skin separating the cloves.  Appears like it needs to be dried in order to be separated into cloves. 

I put some into my tapenade recipe (AWESOME) and the taste is very mellow (in a good garlicy way), but somehow I'm thinking it's not how it's supposed to be.
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« Reply #3 on: June 10, 2012, 10:15:53 AM »

It's not dry - it's more like a small onion or like a large green onion.  The cloves aren't "defined" and there's no paper skin separating the cloves.  Appears like it needs to be dried in order to be separated into cloves. 

I put some into my tapenade recipe (AWESOME) and the taste is very mellow (in a good garlicy way), but somehow I'm thinking it's not how it's supposed to be.



I asked someone who is knowledgeable about these things. It sounds like the only option is to hang it & let it dry.
Some people may prefer the more mellow flavor, though.
Interesting.
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« Reply #4 on: June 10, 2012, 11:37:58 AM »

draping the garlic around your house to let it dry has the additional benefit of keep vampires at bay...















i was trying to be funny
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« Reply #5 on: June 11, 2012, 08:24:43 AM »

get rid of the junk around the garlic cloves, blanche them for a couple seconds in boiling water, shock them in ice cold water, fill up canning jars and fill to the top with yummy olive oil, seal and now you have preserved garlic, should last a while and when all the garlic is out you have awesome tasting Olive Oil.
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« Reply #6 on: June 11, 2012, 04:26:49 PM »

get rid of the junk around the garlic cloves, blanche them for a couple seconds in boiling water, shock them in ice cold water, fill up canning jars and fill to the top with yummy olive oil, seal and now you have preserved garlic, should last a while and when all the garlic is out you have awesome tasting Olive Oil.

the white devil hits a homerun!    Shocked

sounds yummy & easy
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« Reply #7 on: June 11, 2012, 04:31:33 PM »

Has anybody ever made pickled garlic?
I occasionally buy it at the store; I find it very tasty.
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« Reply #8 on: June 11, 2012, 07:54:57 PM »

As far as I know, you have to be REALLY REALLY careful when infusing olive oil with natural ingredients.  Botulism and other serious bacteria can be easily introduced.
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« Reply #9 on: June 13, 2012, 07:19:15 AM »

As far as I know, you have to be REALLY REALLY careful when infusing olive oil with natural ingredients.  Botulism and other serious bacteria can be easily introduced.

A little botulism hasn't hurt anyone, just inject it into your brows for instance youth.
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« Reply #10 on: June 16, 2012, 03:07:12 AM »


I asked someone who is knowledgeable about these things. It sounds like the only option is to hang it & let it dry.
Some people may prefer the more mellow flavor, though.
Interesting.


NONONONONONONONONONONONO OOOOOOOOOOOOOOOOOOOOOOOO OOOOOOOOOOOO!!!!!


Don't let it dry!!!!!!!!!!!!!!!!!!!!!


Why would you buy fresh garlic and let it dry?Huh??

Use it like normal garlic, or in salads and stuff!

Make your own Tsaziki with it!!!

Fresh garlic is awesome.
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« Reply #11 on: June 16, 2012, 03:08:26 AM »

As far as I know, you have to be REALLY REALLY careful when infusing olive oil with natural ingredients.  Botulism and other serious bacteria can be easily introduced.

Yep, store in the fridge and never make more than you can consume in a week.
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« Reply #12 on: June 16, 2012, 04:04:21 AM »


NONONONONONONONONONONONO OOOOOOOOOOOOOOOOOOOOOOOO OOOOOOOOOOOO!!!!!


Don't let it dry!!!!!!!!!!!!!!!!!!!!!


Why would you buy fresh garlic and let it dry?Huh??

Use it like normal garlic, or in salads and stuff!

Make your own Tsaziki with it!!!

Fresh garlic is awesome.


Thanks for the tips!
I love garlic; can't wait to try it this way!!
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Princess L
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« Reply #13 on: June 16, 2012, 09:56:28 AM »


NONONONONONONONONONONONO OOOOOOOOOOOOOOOOOOOOOOOO OOOOOOOOOOOO!!!!!


Don't let it dry!!!!!!!!!!!!!!!!!!!!!


Why would you buy fresh garlic and let it dry?Huh??

Use it like normal garlic, or in salads and stuff!

Make your own Tsaziki with it!!!

Fresh garlic is awesome.

Still WAY fresher than what's in the store.  The little Asian guy was selling them in bunches of three (bulbs).  I used two full bulbs in two different recipes.  The taste was very mellow.  The garlic flavor impact was that of what would normally be achieved with 3 or 4 cloves without the 'bite'.  I have the 3rd one sitting here drying out.  It's already taken shape into individual cloves.
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« Reply #14 on: June 16, 2012, 05:57:57 PM »

Still WAY fresher than what's in the store.  The little Asian guy was selling them in bunches of three (bulbs).  I used two full bulbs in two different recipes.  The taste was very mellow.  The garlic flavor impact was that of what would normally be achieved with 3 or 4 cloves without the 'bite'.  I have the 3rd one sitting here drying out.  It's already taken shape into individual cloves.

True, but as I said, do not let it dry on purpose, use it from day one and then throughout the process of drying up!

HAve you tried "Ajoblanco"??

Great recipe for the summer!!

http://en.wikipedia.org/wiki/Ajoblanco
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« Reply #15 on: June 17, 2012, 04:15:23 PM »

True, but as I said, do not let it dry on purpose, use it from day one and then throughout the process of drying up!

HAve you tried "Ajoblanco"??

Great recipe for the summer!!

http://en.wikipedia.org/wiki/Ajoblanco

I've never heard of it, but TBH, it doesn't sound too appealing to me.  Not a fan of the cold soup, not even gazpacho.  Garlic however is a staple in the pantry.   
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« Reply #16 on: June 18, 2012, 05:52:43 AM »

I've never heard of it, but TBH, it doesn't sound too appealing to me.  Not a fan of the cold soup, not even gazpacho.  Garlic however is a staple in the pantry.   

I usually don't like cold soup either, but garlic and almonds....

this is so nice.

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« Reply #17 on: July 17, 2012, 12:12:31 PM »

Can't be beat!




* veggies.jpg (251.07 KB, 1280x960 - viewed 234 times.)
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« Reply #18 on: July 17, 2012, 01:36:19 PM »

NICE!!!
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« Reply #19 on: July 17, 2012, 04:22:05 PM »

Amazing how nature can guide us towards beneficial nutrients by the array of eye-catching colors.  And it makes me wonder...
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Princess L
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« Reply #20 on: August 18, 2012, 03:04:56 PM »

Heirloom tomatoes, heirloom eggplant, asian eggplant, patty pans, white eggplant, zucchini, baby yellow squash, onion, zucchini blossoms


* 2012081895125947.jpg (165.89 KB, 1032x1377 - viewed 206 times.)

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« Reply #21 on: October 27, 2012, 05:44:11 PM »

Today was the last day of our big farmer's market.   Cry  Loaded up with the most beautiful spinach for my spinach & goat cheese soup, some awesome looking vibrant green broccoli and snow white cauliflower, various varieties of garlic, tons of butternut and delicata squash and the funkiest looking purple cauliflower.  Soooo sad the season has ended  Cry



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« Reply #22 on: October 27, 2012, 06:19:17 PM »

Princess, did you take these pics?  If so, you know how to pick produce.  People might not think so, but picking quality produce is a rare skill. Looks delicious. What farmers market do you go too?
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« Reply #23 on: October 27, 2012, 06:33:05 PM »





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« Reply #24 on: October 28, 2012, 04:00:05 AM »

^

lmao

Not even gonna ask how you came across those pics.
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