Garlic News

By the time we arrived at the 128 Cafe, we were proceeding at a brisk pace and questioning our sanity.

Every time he wakes up on his property, which is halfway between Pemberton and Manjimup and surrounded by towering forests on three sides, Rick Scoones knows he made the right decision.

Garlic is one of my favorite herbs. It is known for flavoring dishes, most notably pastas and breads.

Pasta e Fagioli 2T Extra Virgin Olive Oil 4ea Garlic Cloves, sliced 1/4 Cup Prosciutto, small diced 1 Can Chopped Tomatoes To Taste Crushed Red Pepper 2T Fresh Parsley, chopped 1 Cup Water 2 Cans Cannellini Beans 1 Pound Ditalini Pasta, cooked To Taste Kosher Salt In a medium sauce pot, saut garlic and prosciutto in olive oil until garlic is golden ... (more)

Each year a substantial portion of our vegetable and small fruits garden is devoted to the genus Allium , perhaps a third of the total bed space.

Avocados, eggplants and green beans are good to go. New season garlic and the kumera crop are also great eating.

Ginger and garlic are underground edible plant portions generally used as spice in South Asia.

In the culinary world, the term "black gold" is usually reserved for truffles, those delicious mushrooms that make everything taste better.

Asparagus with green garlic is a staple springtime side dish at Steven Satterfield's Atlanta restaurant, Miller Union.

Canned sardines are a different ingredient than fresh and are worthy in their own right in recipes such as pasta chi sardi a mari.

It is early Spring planting time! Backyard vegetable gardening season begins in March.

"Sprouted" garlic-old garlic bulbs with bright green shoots emerging from the cloves - is considered to be past its prime and usually ends up in the garbage can.

But scientists are reporting in ACS' Journal of Agricultural and Food Chemistry that this type of garlic has even more heart-healthy antioxidant activity than its fresher counterparts.

"Sprouted" garlic - old garlic bulbs with bright green shoots emerging from the cloves - is considered to be past its prime and usually ends up in the garbage can.

Love it or hate it, garlic is here to stay. More than 7,000 years old, this perfectly pungent relative of the onion, scallion, leek and chive is indispensable in the culinary world.

First it was the seed catalogs that appeared on the heels of Christmas. Now the seed packets are showing up in my mailbox.

In a medium saucepan over medium-high heat, combine the garlic and broth. Bring to a boil and cook for 12 minutes, or until the broth is reduced by half and the garlic is very tender.

There's nothing like a piping hot bowl of soup to chase away the chill of winter.

Lettuce, head lettuce, and other greens love the colder spring like climate that we have here in Sacramento.

While it helps to rotate crops, garlic is a light feeder and leaves a lot of nutrients in the soil.