Garlic seemed to be in vogue at local farmers' markets. I saw green garlic in Brookline when I went there for their opening.
Today, at Siena Farms, I bought garlic scrapes to use in salads and on taco trays. And, I found my first, fresh garlic – just formed into cloves – at Keown orchards at the Copley Square Market.
Fresh local garlic is one of those things, like fresh strawberries, that you have to accept as a totally different product if you are ever going to be able to eat the commercial version again.
Local fresh garlic is HOT! It bursts with flavor. It's essence of garlic. It's not dry, brown, uncertain in taste or any of the mild unmemorable descriptions I now lay on commercial garlic all winter long.
I have to admit that I find myself cooking with less and less garlic in the off season. I tend to roast what I do use to intensify the mild flavor that is present.
But, this week I will make garlic bread, garlic spread and garlic chicken. I have real garlic again.
Time to celebrate the bounty of New England.
Here is one of my favorite cookbooks for using that bounty.
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