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July 8, 2013 |
By Adam Roberts |
COMMENTS
There was this time, long ago, when I was writing my first book and talking on the phone to Amanda Hesser who I revered and who kindly agreed to give me tips about shopping at the farmer’s market. I was trying to get a grasp on how to know which ingredients were in season, which were good, which were bad, etc. At some point I said, “Well I guess garlic is one of those things that’s always the same no matter where you get it?” No, actually I said: “Well I guess garlic can’t be fresh can it?” And Amanda Hesser set me straight: “Of course garlic can be fresh…”
“How do you know if it’s fresh?” I asked.
“It’s really tight and firm,” she explained. “The cloves aren’t…
View Full Recipe at Amateur Gourmet
**%20before%20you%20can%20eat%20it,%20grocery%20stores%20can%20let%20garlic%20sit%20out%20for%20a%20really%20long%20time;%20farmer%E2%80%99s%20markets%20don%E2%80%99t%20do%20that.%20So%20the%20garlic%20has%20a%20different%20taste%20than%20grocery%20store%20garlic.%20The%20cloves%20are%20firmer,%20smoother,%20less%20dented%20and%20discolored.%3C/p%3E%3Cp%3ESo%20the%20next%20time%20you%E2%80%99re%20at%20the%20farmer%E2%80%99s%20market,%20stock%20up%20on%20some%20good%20garlic.%20And%20the%20next%20time%20you%20talk%20to%20Amanda%20Hesser,%20you%20won%E2%80%99t%20embarrass%20yourself.%3C/p%3E%3Cp%3E**%20Turns%20out%20I%20had%20this%20wrong%20(see%20comments).%20The%20garlic%20cures%20for%20just%20a%20few%20days%20and%20then,%20after,%20will%20last%20several%20months.%20Thanks,%20Sara,%20for%20pointing%20that%20out.%20(So%20much%20for%20not%20embarrassing%20myself.)%3C/p%3E%3Cp%3ETags:%20Amanda%20Hesser,%20farmer's%20markets,%20garlic,%20produce%3C/p%3E%3Cp%3ECategories:%20Food%20Bits%3C/p%3E){kind=link}