FIREWORKS AND GARLIC

           

It’s that time of year again.  Gotta get the garlic out of the ground before the 4^th.  I planted it last October like I have for 35 years.  I know that garlic is readily available wherever and anywhere you go and that it is relatively cheap.  Still, there’s a great deal of satisfaction knowing that I don’t have to buy it--my own little declaration of independence.

            Actually, garlic is one of the easiest and most trouble-free crops to grow.  Only once in 35 years have I had any problem.  One year, the crop was partially infested with the larvae of some kind of bug.  I didn’t lose the whole crop, but many bulbs were affected.  This year I anticipated good results from the usual variety and from the Italian variety that I wanted to try.

            The process started last October when I prepared the soil and planted the cloves of garlic.

            People ask, “What do you do with all that garlic?”  I can’t imagine cooking without garlic.  Then, too, I never have to worry about vampires! 

Julia Child’s Garlic Soup

This is an absolutely wonderful dish with none of the effects of raw garlic.

16 cloves garlic

2 quarts water

2 teaspoons salt
2 cloves
1/4 teaspoon sage
 1/4 teaspoon thyme

1/2 bay leaf

 4 sprigs parsley    

6 tablespoons olive oil

3 egg yolks

pepper to taste

grated parmesan or Swiss cheese for topping if 

                                                                                desired

                                                                               

 

Drop garlic cloves in a pot of boiling water for 30 seconds.  Drain and run under cold water, peel.  Place the peeled garlic in a 3 quart pot with all ingredients except the egg yolks and 3 Tablespoons of olive oil.  Boil slowly for 30 minutes.

In a soup tureen beat the egg yolks and whisk in remaining 3 Tablespoons of olive oil drop by drop.  Just before serving beat a ladleful of hot soup into egg mixture.  Slowly strain the rest of the soup in   ladle into individual bowls and shredded cheese on top and serve with rounds of toasted French bread. 
pressing the juice out of the garlic.

               So the garlic was harvested and my culinary independence guaranteed.  Time to hit the road and head for Brunswick to spend a few days on the boat and to celebrate our nation’s independence.  We met up with many of our friends whom we hadn’t seen since winter. 

There is always a big party at the marina for all the major holidays.  This year, we had live entertainment from Tom Edwards, our resident musician on Dock 6. 

The customary huge spread on the picnic tables was a declaration of independence from hunger. 

  My contribution to the feast was a mango salad.

2-3 ripe mangoes, ½ inch dice (this is the season for them)

1 green onion

½ sweet red pepper, ¼ inch dice

1-2 t minced fresh ginger

Juice and zest of 1 lime

Salt, pepper & ground cayenne to taste

Olive oil

¼ - ½ cup chopped cilantro (reserve until shortly before serving)

Mix all the ingredients except the cilantro. Drizzle with olive oil.  Mix in the cilantro just before serving.  This year, I added some diced pineapple.

               The fireworks show went off without a hitch.  The rain held off until after the last rocket was fired.