Tuesday, June 15, 2010

Garlic tops and other spring bounty

We've had a miserable May and early June around here. Rain every day for a month, chilly, no sun. Most of my garden seems to be ok with that, surprisingly. I did lose the cucumbers, and the beans came out of the ground and didn't go much farther. But the peas, potatoes, spinach, tomatoes, squash, and some other stuff will make it through now that the sun has decided to return.

Here are a few photos:

This last one most pertains to something I've cooked recently. These are "garlic whistles" - the tops that start to grow and will lead to flowers, which you don't want on your garlic. So you cut them off. They are green and packed with garlic flavor and are good in stir fries, steamed, or grilled.

When it was so nice on Sunday, we got some wild red snapper from the store and grilled it up. With the help of mom, who was visiting, we buttered a piece of foil, salt and peppered each side of the fish, put it in the foil, squeezed lemon juice over the top, added a few thin slices of butter, and placed a bunch of 3-inch lengths of garlic tops in the packet. Then we just closed up the foil and cooked the fish for about 10 minutes on the grill. It came out so delicious! The garlic tops came out with the consistancy of cooked green beans, with a fairly mild flavor. And they imparted a little garlic-ness to the fish too. Yum! Give it a try!

1 comment:

  1. Looking good! I also love throwing the tops in a food processor with lots of olive oil, parmesan and some pine nuts and making a pesto out of it. Very garlicy but also very good.


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