I thought i was pretty savvy until I met Linda and Rick Rickert from Ricketville Farm “Where the Alliums Grow”. I love garlic and have used smoked garlic, chopped garlic, fresh garlic, roasted garlic, garlic powder and garlic salt. but I was soooo wrong.
I stopped by the Rickertville Farm booth at a farmers market and couldn’t believe my eyes, there was at least 20 different types of garlic and that was not even half their stock. Each type of garlic is assigned a number, you are given a piece of paper that explains what the name of each garlic you purchased is as it correlates to the number. What a marketing plan!
I knew in cooking not to burn your garlic because it will become bitter and the flavor is lost. But what I didn’t know is with some garlic types you can actually get a totally different flavor if you use it raw, lightly saute’ it for only seconds or allow it to cook with your recipe.
While I was at their booth I purchased the Kilarney Red which is a very strong, hot, spicy garlic when it’s not cooked. Some of the heat does fade if you cook it but the flavor is still delightful! I have also tried some of their shallots. One that I have fallen in love with is a type of Saffron shallot. We had it on burgers last night and it was awesome!
I have asked Linda and Rick to give me some of their favorite garlic recipes which I hope to bring to you next week! so until then, keep reading about all the other farm market fresh vegetables and herbs I give you recipes for. Enjoy!!!!
For comments/questions email me ramona@email@example.com