What’s Cooking Double Dose

Last week’s CSA shipment: Beets, 2 head of Romaine, Green Beans, Blackberries and Peppers

This week’s CSA box: Garlic, Hot Peppers, Swiss Chard, Beets, Peppers

Did you know?

That China is the garlic Czar of America? Most of our grocery store garlic comes from China, and lots of it has had contamination issues. With the option of local garlic, why go for Chinese garlic that has been shipped stored, and is pretty old by the time it gets to you? I guarantee if you even pick up one bulb of local (or even regional garlic) you will be surprised at the difference in flavor, texture and cooking quality. Above is a hardneck garlic that once every two weeks I peel, pop in the Cuisinart with a bit of Organic Olive Oil, and then jar for the next two weeks. It takes a bit of extra time, but the flavor is really out of this world!

So why do lots of grocers use Chinese garlic? Why else? It’s cheaper. Click here for a great NPR article that further discusses this issue.

Advertisements

3 thoughts on “What’s Cooking Double Dose

  1. I’m fortunate to get lots of local garlic but when I don’t, I’m going to start making certain that it isn’t imported. Thanks for the link.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: