August 9, 2006 in Food

Fresh & Local

By The Spokesman-Review


Look for: Firm heads of garlic with no signs of softness or green sprouts growing from the tips of cloves.

To use: Peel individual cloves and chop or mash. The more finely it’s cut, the more pungent the garlic flavor will be.

Best in: Savory dishes of all kinds. Take care not to burn or scorch garlic when sautéing it.

Look inside today’s Food section for recipes for a salad dressing from Fresh Abundance and aioli from the WSU organic farm newsletter.

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