If you've used garlic in vinegar-brined pickle recipes, you may notice that they sometimes turn bluish green in color, particularly near any areas that have been cut or crushed. So why is that, and is it still safe to eat?
A crunchy green garlic pickle. Enjoy these pickled green garlic stocks as a quick pickle snack, or use them as you would green onions or garlic, noting that it is stronger than the former but milder than the latter.
This is one of the more versatile condiments to have on hand. It can outlast the sprouting fresh garlic in your pantry and is at the ready for marinades, dips and sauces and as a spread for any savory sandwich.
A flavour sensation! The olive oil, Dijon mustard, garlic, lemon and basil work together in a glorious harmony that is much more than the sum of its parts, from ingredients that are fresh, whole, nutritious, identifiable and minimal. And delicious!
One of my favorite things to do with stinging nettles is to turn them into a dip. And my favorite flavors to combine them with are roasted garlic and fresh mint, along with some tangy Greek yogurt. This is easy to make, and so fresh & versatile.
There's a reason that prepared, minced, soaking garlic in stores turns my stomach. It's because I grow my own, and enough to last me and my family the entire year. Super easy to plant, but it takes some old-world wisdom to do it right.