|Late fall produce at Argus Farm Stop.|
- The genealogy of the garlic family. It's an allium like leeks and onions. I had never realized that garlic was originally native to China, and that members of the garlic family have been cultivated for 10,000 years. Most fascinating: an ancient garlic variety native to the Pacific Northwest suggests that early humans crossing the land bridge to North America brought garlic with them!
- The annual cycle of garlic products. The year starts with green garlic and garlic scapes in spring, continues with a succession of summer garlic types, and ends with the last heads and the dried braids of garlic available now in late fall.
- The propagation of garlic. The bulbs planted in farmers' fields are clones from previous crops. The scapes are the garlic plant's effort to make seeds, but few viable seeds are ever produced.
- The sensory experience of garlic cooking. Uncut garlic should have no aroma, because the chemicals that provide the smell and flavor are locked inside the cells until your knife releases an enzyme and a chemical reaction triggers aroma and flavors. Shorter or longer cooking times produce different results: flavor disperses as time increases.
- And above all, the best thing about garlic: it tastes so good!
|Dyer Farms Garlic at Argus Farm Stop.|
|Garlic braids from Dyer Farms.|
|Goose Eggs, $3 each from a local egg producer.|
|A variety of green salad vegetables, still growing at several farms despite the frosts.|
|Winter squash from various farms.|