Monday, July 23, 2012


I have been enjoying cooking with different types of garlic.  Fat Blossom Farm has at least 3-5 kinds of garlic each week and so far these are the 3 I have tried.  Each one tastes slightly different from the other and they all seem sweeter and less spicy than the white garlic purchased at the grocery store.

I sauteed some mushrooms from River Valley Kitchens with some Inchelium Red Garlic and used basil and onions from my CSA share.  The recipe is here.

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