Fresh & Local
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.