Now's the time to tuck individual cloves (starts) into the soil and harvest plump heads of garlic next summer. Log House Plants has devised a lovely chart - might we call it garlic porn? - picturing the many varieties of garlic they grow and distribute. Silhouetted or shown full frontal on a black background, this garlic is gorgeous!
Who would have thought garlic comes in so many different flavors? I want to try them all, from spicy, medium-hot 'Polish Jenn' to the Asian heirloom 'Brown Tempest' with a fiery flavor and a buttery aftertaste when eaten raw. There are Rocambole Hardnecks (easy to peel, with a deep earthy, gourmet flavor), Asiatic varieties that are especially spicy, and Artichoke Softnecks, that are milder in flavor and easy to grow. I'm intrigued by 'Purple Glazer', described as rich but mild with a peppery taste. And I'm definitely giving garden room to 'Nootka Rose', and not just because of its enticing name. It's a Northwest heirloom garlic from the San Juan Islands that is especially delicious when roasted.
Alice Doyle, proprietress of Log House Plants is legendary for her generosity, and right at the moment I'm feeling abundantly blessed with garlic. I arrived back in Seattle last night to find two cases of beautifully packaged cloves on my doorstep....as a vegetarian who starts out nearly every dish by sauteeing garlic and onions, I'm going to be one happy cook. Alice - you've kicked off the holidays in great style....and thanks for the delicious lesson in the myriad flavors and possibilities of the stinking rose....
Garlic is a plant very useful in türkiyede almost all the food we use a natural antibiotic and he is great in my taste.
Posted by: nihaty | December 04, 2009 at 06:37 AM