Kitchen Garden Journal

Garlic, Glorious Garlic

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Published on Sunday, September 27, 2009, 07:00

Written by Tim Wilcox

Garlic, glorious garlic. Garlic is that magical ingredient that brings the flavors of all types of food to life. Without it, we would be lost.

Every vegetable has its part to play in the kitchen, but none play as central or as versatile or as complex role as garlic. In a single meal, this amazing bulb may be hitting several different notes in different dishes. It provides that extra earthy richness in a bean dish, livens up the humblest sauteed greens, and spikes a salsa with its peppery bite. It plays that warm, steady tone in a tomato sauce, and that high note in a zesty salad dressing or aioli. Roasted, served all on its own with just a touch of salt and oil, no other bread topping touches it.

Without garlic, where would we be? Eating would be mundane, like the middle days of a coast to coast road trip or a never-ending convalescence. Sure, there is decent food out there that contains no garlic, but how many burgers and grilled cheese sandwiches and bowls of cereal can you eat? Sausage would cease to exist. No one would want to eat clams. No more Italian food or Mexican or Indian or any other type of food eaten by people who love flavor. There would, however, be sushi... but is it worth it? Garlic essentially enables a much more highly varied diet than what we Americans have been used to. It opens up entire vegetable and animal kingdoms to the curious eater. No exotic vegetable or suspicious meat that I know of is not helped along with a touch of garlic. It turns out that the spoonful of sugar for the medicine of a healthy diet is actually garlic. And that doesn't even count what it does for your immune system.

Garlic Festival Reminder

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Published on Sunday, September 27, 2009, 06:00

Written by Tim Wilcox

The 11th Annual North Quabbin Garlic & Arts Festival is this weekend, October 3-4 in Orange, MA. We'll be there both days selling our garlic for planting and eating, along with a full spread of fall vegetables. We'll also be doing a cooking demonstration on Saturday at 2:30 pm. This festival is one of the biggest agricultural and cultural happenings of the year, featuring top notch live music, fine handmade artisan crafts, fantastic garlic cuisine, and even maple cotton candy! See you there!

Vegetarian Borscht

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Published on Sunday, September 27, 2009, 05:00

Written by Tim Wilcox

• 1 Tbsp vegetable oil
• 1 Tbsp butter
• 1 onion or leek, chopped fine
• 1 turnip, 1/4 inch dice
• 3 carrots, 1/4 inch dice
• 3 beets, 1/4 inch dice
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 3 potatoes, peeled, 1/4 inch dice
• 1/2 cabbage, 1/2 inch chunks 
• 1 bay leaf
• salt & pepper
• 1/4 cup canned tomato, or diced plum tomatoes
• 6 Tbsp wine vinegar, or to taste
• 2 Tbsp dill, chopped 
• sour cream 

In a large soup pot saute onion or leek, turnips, carrots and beets in butter and oil until onion is translucent. Stir in the garlic and cook 30 seconds. Add broth, potatoes, cabbage, bay leaf, tomato, and salt & pepper. Simmer 30 minutes, or until vegetables are tender. Remove from heat and stir in vinegar and taste for salt. Refrigerate overnight if serving cold. Add dill and sour cream to the bowl when serving.

Potatoes Smothered with Shallots

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Published on Sunday, September 27, 2009, 04:00

Written by Tim Wilcox

This recipe is adapted from Julie Sahni's Classic Indian Cooking. It couldn't be simpler but the flavor is incredible. Sometimes we add turmeric and brown mustard seed, fried briefly in the oil until they pop and turn grey, or chopped green chilies along with the shallots for a little heat.

• 1 1/2 lbs potatoes
• 4 Tbsp oil
• 1/2 cup finely chopped shallots
• 1 1/4 tsp salt
• pinch of black pepper

Peel the potatoes and chop in 1/2 inch dice or strips like thick-cut french fries. Heat the oil in a large, heavy-bottomed skillet and add potatoes in a single layer. Fry over medium heat  until lightly brown, turning every so often, about 5 minutes. Remove to a bowl or plate.

Add the shallots to the same oil and cook 5 minutes until nicely browned, stirring constantly. Return the potatoes to the pan and sprinkle evenly with salt. Sprinkle about 3 tablespoons water over the potatoes and cover. Reduce heat and let the potatoes cook in the steam for 20-25 minutes or until fork-tender. Check during cooking to make sure the potatoes haven't dried out, and add more water if necessary (but not too much!). 

Uncover and increase heat to evaporate any moisture in the pan and to brown the potatoes, stirring frequently. Check for salt and add pepper.