Impatient Garlic; Heavenly Jam

Posted on June 26, 2012. Filed under: garden, local, patience | Tags: , , , , , , |

Gardening can be risky business.

I nicked my arms pawing through my raspberry bramble yesterday; I suffered no serious damage, but I’ll certainly wear long sleeves from now on when I pick berries. Two days prior to the bramble burst, I, a la cartoon, stepped on the spiked side of a rake. The result was just as you’d expect–a long wooden handle unexpectedly flying toward me at light speed (note: the expected comedic outcome is not at all hilarious when it happens to you). I was able to block the handle before it broke my face, but my left forearm still evidences the incident.

Worse than the brambles and the bruises, though, was what I did to my garlic: I harvested too early.

Last year, I waited 20 days between cutting the scapes and harvesting the garlic heads. The end result was that I had a number of small, but fully formed, heads of garlic. So I figured I’d proceed in the same way this year. As I thrust my hand deep into the garden soil, the heads felt firm and full. So I pulled all of them, except for one. Most of garlic was huge, bigger than ping-pong balls. There was cheering and photo-taking. And then there was sadness.

I looked at the garlic heads. All of them were covered in just a thin layer of paper skin, and some seemed malformed. Garlic shouldn’t be flat on one side, right? Two from the harvers were still…bulbs. Like a small onion, except layered with inedible pre-paper instead of savory flavor. Why did this happen?

Lack of patience. Gardening, just like cooking, requires patience for the best result, and I blew it. Five of the heads look salvageable, but I won’t have certainty for another two weeks. All I can do now is be extremely…patient…with the curing process.

Happily, I had a pick-me-up designed to comfort me after my gardening woes: Strawberry Jam!

I’ve started playing with canning and preserving, and, after a questionable chicken soup experiment (nobody died, but nobody volunteered to eat more than one bite of the soup, either), I decided to make jam. Strawberries were in season, and I bought a lot of them from several farms. The jam making process is straightforward: crush berries, boil with pectin and butter, add sugar, and then jar. I’ll leave the specifics to the experts.

Best way to serve the jam? Take a thick slice of crusty bread. Toast it. Slather with a little bit more butter than you think is good for you. Top with thicker layer of jam. Smile.

Looking for something to listen to while you eat your toast and jam? I have two stories on this week’s edition of Essential Public Radio’s Allegheny Front:
An Interview With Legendary Environmental & Social Justice Activist Vandana Shiva
Seed Savers & Seed Libraries Aim to Restore Biodiversity and Preserve Unique Flavors

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Garlic Broccoli

Posted on January 19, 2010. Filed under: easy, healthy, recipe, vegetable | Tags: , , , |

It’s no wonder so many people hate broccoli. The superdupermega vitamin-packed vegetable is almost always prepared as if it were old shoes. Boiled to death, steamed soft and mushy. Well, no more.

Add, to a hot pan:
One Teaspoon Clarified Butter or Vegetable Oil

Give the oil 30 seconds to heat up, and then add:
1/2 Pound Broccoli Florets

Saute for about 4 minutes, until sides of broccoli begin to brown.
Add:
2 Cloves Garlic, chopped

Saute one minute.
Add:
1/4 Cup Chicken Stock
1 Teaspoon Rice Wine Vinegar
Pinch Salt
Pinch Fresh Nutmeg (Optional)

Cook two minutes, or until liquids reduce by half.

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