While visiting Greece in the summer months, I often see long braids of garlic everywhere! Gypsies sell it in the streets and local villagers and citizens of Greece buy it to cook with all summer long. I often wondered how they can use so much garlic!?! A clove in this dish….a clove in that…..and one of my odd favorites is fresh garlic cloves with a side of cold, decadent Feta cheese! It is delicious (but I’m not responsible for bad breath if you try it at home)!
This past year from August to now, I’ve had more fresh garlic in my kitchen than ever before!?! Still not a long, long braid of fresh garlic………but plenty to infuse pasta dishes, bean avocado dips, etc. It’s a staple in my kitchen that I’m still getting used to having on hand. Thus, when I read “Don’t Sweat the Green Stuff” in Prevention magazine today, I was set at ease.
If your garlic sprouts before you can use it, “consider it a gift from nature. A bright green shoot doesn’t mean that garlic’s gone bad—-in fact, a bulb that’s been sprouted for 5 days has significantly more antioxidants than fresher garlic…During sprouting, plants are vulnerable to attack, so they release an arsenal of protective substances. Green garlic bulbs are more pungent than young ones but will still kick up your stir-fry.”
Or for me (Litsa), my Mediterranean dishes——-
So who will try fresh cloves with a side of Feta cheese this summer?
Prevention Magazine June 2014 Garlic Info Credit
Latest posts by Litsa @How to Have it All (see all)
- Mushrooms: Portobello, Morels, & More - April 25, 2016
- Giving Back: Get Involved - December 2, 2015
- The Autumn Advantage - December 1, 2015
