I am very pleased to announce that we harvested the first third of our garlic yesterday! The bulbs look good – all of fair size, with large cloves, I’m definitely satisfied with our first year’s crop. Right now, they are lying in the sun on the clean straw, curing. We had a wee bit of fresh garlic available last week at the market, but the garlic from here on out will all be cured, making it suitable for storage.
Garlic is one of those foods that is so ubiquitous, most people don’t even think about where it comes from. Well, I can tell you where the vast majority of it comes from, at least in Ontario, most supermarket garlic comes from China. Now, I have nothing against China, in fact, my 6 year old son and I have already planned a fantasy bicycle trip there. But we have all the available resources to grow our own darn garlic, right here in old On-tar-eye-o. Garlic grows very well here, I plant mine in the fall, throw a thick layer of mulch over top and I barely have to think about it until harvest time. After it cures, it can be stored for up to a year, if you don’t eat it all first. It takes up very little space, and can be grown amongst vegetables (even flowers!), where it acts as a pest deterrent to unwanted crawlies. So folks, let’s let China manage the production of panda bears and green tea, and grow our own garlic ourselves!
You probably don’t need a garlic recipe, but I’m going to give you one anyways. Don’t let the name fool you! Green Goddess Dressing is not some hippie glop, but was actually created in 1923 by the chef at the Palace Hotel in San Francisco, in honour of a theatre production of the same name. It’s everything a summer salad dressing should be: bright with lemon, lots of fresh herbs, with the zip of that newly harvested garlic. And don’t be afraid on anchovy paste! If you like Caesar salad, then you like anchovies. They aren’t at all fishy in this recipe, just give it a certain je ne c’est qua that will have you reaching for seconds.
Green Goddess Salad Dressing
• 3/4 cup mayonnaise
• 1/2 cup plain yoghurt
• 1 clove garlic
• 2 chopped green onions
• 2 tablespoons chopped fresh chives
• ¼ cup chopped parsley
• 1 tablespoon anchovy paste
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon cracked black peppercorns
To prepare, just whirr the whole deal up in a blender. Easy!