I love garlic in the springtime
For a brief period in the spring, starting a week or so ago locally, one can find a different sort of garlic at our Whole Foods. The central stem is wood-like, rather than the stiff, papery leaves of regular domestic garlic. The color is purple, the cloves are large, and the skin around the cloves is hard—almost like a shell—and clings tightly. I can fairly easily shake it loose if I crush the clove with the side of the knife.
Tonight I sautéed some chopped onion and coarsely minced garlic in a dab of olive oil, then added mushrooms. I continued to sauté the lot, then added salt and a few grindings of peppers. The mushrooms immediately released their liquid, and as that cooked down I added a splash of marsala and then reduced that.
Quite yummy, and I particularly noticed the garlic: a distinct flavor without being too strong, and the bits retained some crunch (and distinctive taste) even after being cooked as described. Super stuff.
