Keeping Vampires at Bay - with a Hardneck - chefshop.com/enews
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In this issue: |
Garlic
Killarney Red
Meyer Lemon Olive Oil
 smoked
bacon!
 bacon
jam
 grey
sea salt
 sweet hot
peppas
 argentinian milk
chocolate
 bud syrup
What an intense syrup! Packs the punch that only time (a true slow food) can create.
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 Keeping Vampires at Bay
with a Hardneck!
Do you remember STP? The great car racer Andy Granatelli's oil additive that, when diagnosed, was just another oil that shouldn't work. But in practical use I know it worked. We had a Mercury wagon that made a horrendous noise (it needed a valve job) when it ran for more than a couple of hours at a time. We had the option of replacing the engine or run a can of STP every once in awhile. We chose the STP.
Modern medicine allows for the replacement of almost any part on our body now, though I don't think the results are always better than your OEM parts. And, like STP, it is what we put into our bodies that can make it all run better - even if conventional science says we're wacky.
Garlic is known in legends, as well as in practical life, as a healer and cure-all for many ailments. For improving one's health, including coronary heart disease, high blood pressure and various fungal infections.
I am not sure if these medicinal claims are true, but as a tasty ingredient it is one of my favorites — and essential in so many recipes. Hated by many, but loved by more. Its popularity has spawned thousands of restaurants with the word "garlic" in their name.
Health claims aside, science has tried but has not been able to disprove that garlic repels vampires. It does appear, however, that a clove a day will keep mosquitoes at bay!
I have, in my lifetime, had a few crazed friends who ate so much garlic they always had a special "aura" about them. They believed that the garlic kept colds at bay. I have to say, I never knew them to get sick... and I had at least one friend who was sure it warded off evil. I wonder if they ever got bit... their eyes always had a red twinkle.
Shop now for Organically grown Garlic!
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 Organic Garlic
Some of our Faves!
The top six varieties Georgie has this year for us are:
Xian Xian - One of Chester Aaron's (the garlic guru) favorite garlics. Super beautiful bulbs. Light tan wrappers with eggplant purple mottling. A work of art in a garlicky package. Plump cloves that are great for all-purpose cooking, for sauteing and for stir-fry. Sharp hot raw. Hardneck turban type.
Asian Tempest Asian Tempest - Big, vertically striped purple bulbs. Fat cloves, often only four or five per bulb. Super super hot raw with a spicy garlic flavor roasted. An Asiatic hardneck type from North Korea.
Japanese Japanese - A very rare garlic, collected from an elderly Japanese gardener in the Pacific Northwest. Distinctive creamy white wrapped bulbs with the biggest individual cloves of any garlic we grow. Often only 3 per bulb. Like most asiatic types, it is VERY hot raw. However baked or roasted it has a wonderfully sweet flavor and creamy texture. Asiatic hardneck.
Belarus Belarus - A fat, squat garlic with lovely delicate marbled wrappers. Pleasant and rich raw, with a lingering savory flavor that makes your mouth water. Rich roasted and a good variety for all purpose cooking as well. Marbled purple stripe hardneck type.
Vostani Vostani - Ranks high on our list for personal favorite garlics. Beautifully classic bulbs, slightly elongated, white with a pink overlay and the distinctive "sheen" that gives the "Porcelain" types their name. This variety was collected from an elderly farmer living near the Washington-British Columbia border. Spicy rich raw and very sweet and flavorful roasted. Hardneck porcelain type.
Georgian Fire Georgian Fire - This is our farm favorite garlic. Absolutely stunning big bulbs with the classic porcelain sheen. These are the beauty queens of the garlic world. Featuring large, cloves, about 6 to 8 per bulb, they are pleasantly hot raw, an excellent "salsa warmer" garlic. We find it to be the best flavored roasted garlic we grow. Creamy like butter with a rich "garlicky" flavor. (we know that it seems stupid to describe garlic as "garlicky" but how often have you had a roasted garlic that tasted like nothing?). We love to roast this one whole, or to cut the huge cloves in half and toss with roasted potatoes or other veggies. Porcelain hardneck type.
Shop now for organic Hardneck Garlic!
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The Perfect Summer Olive Oil
Organic Meyer Lemon
This is the best Meyer Lemon in the last five years!
Maybe Ever!
The summer seems to have settled in, and The Heat could be your best friend if it weren't so dang annoying! Some days seem to warrant grilling, though it always seems like Mondays ask for take-out (someone else cooks) or something easy where all you have to do is add a dash of Meyer Lemon Olive Oil to brighten the food to meet the setting sun.
The anticipated opening of the bottle is wonderful! First releasing the cork from it’s red wrapping and then pulling quickly to get the pop! Then as quickly I put my nose over the freshly opened bottle. This tells so much! With this oil there is nothing quite like it. The freshly crushed olives and citrus combine to make heaven!
The first sip brings a citrus treat and aroma in the mouth, combined with the freshness of the oil. Then a gentle hot burn in the back on the upper sides of the throat, enough to bring a bit of a cough. Now understand this is only if you take a big gulp. If you lap a little in from a spoon, the heat is just a tickle, and the citrus is there in all it’s glory. I can’t wait to pair with pasta or a citrus salad!
Shop now for soothing Meyer Lemon Olive Oil! |
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Picking Now!
Expected to be picking this weekend!
Oatmeal
Morning, noon and night!
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NEW Cooking Class! |
Cooking Classes with Chef Pam - Cooking the Summer Farmer's Market Class
This is the time of year that the Farmer's Market is over-flowing with options, and recipes abound with the abundance of early summer in the Pacific Northwest. Learn how to combine some of those lovely and delicious summer crops, with some fine pantry staples, to fill your family's spring table. List of Recipes: Lemon-Thyme Spring Crostini, Beluga Lentil Salad with Smoky Blue Cheese Saute of Kale, Spring Vegetables and Flageolet Beans Chickpea Salad with Einkorn, Arugula and Chive Dressing.
Come on in to taste the new granola. We even have the air conditioning on for the hot weather.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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