Comments on: I’m a Garlic Virgin: My First Attempt at Fresh Garlic

By: Virginia

Virginia — Tue, 29 Jun 2010 18:53:45 +0000

I love garlic and use it in almost everything and I noticed to that I was putting in double the garlic in recipes I prepared. Especially Garlic Soup, which is so delicious.
I also grew up using garlic powder. But I grew up in an area (L.V. NV) that is very hard to garden in and there is no local agriculture to speak of. I learned to appreciate the wonderfulness of Garlic as an adult. Thanks for all your great posts and encouragement in improving our live.
Virginia´s last blog ..A Kitchen Aid mixer from one of my Favorites-

By: Robin

Robin — Tue, 29 Jun 2010 18:11:39 +0000

We’ve been using the stainless steel spoon trick for a while now. So easy and works!
Robin´s last blog ..Food for Thought

By: CHEESESLAVE | Real Food Wednesday: May 20, 2009

CHEESESLAVE | Real Food Wednesday: May 20, 2009 — Fri, 22 May 2009 13:56:22 +0000

[...] 20 HEALTH BENEFITS OF REAL BUTTER! – Kelly the Kitchen Kop2. Kitchen Stewardship (Appreciating Fresh Garlic)3. Paula Runyan ( Nutty Granola Bars)4. Mom2my9 @ 11th Heaven (Vegan Blender Pancakes)5. Pam(newbie) [...]

By: Katie

Katie — Thu, 21 May 2009 21:34:56 +0000

Great info! I never even thought about where my garlic is coming from. I wonder if any American garlic (like from my local Farmer’s Market) would be healthier than an import. ?? Thank you so much for chiming in.

By: Katie

Katie — Thu, 21 May 2009 21:32:28 +0000

A friend told me that her barely-toddler daughter was peeling garlic and onions as one of her “jobs”, and I was amazed! My daughter rolls the onions around the kitchen floor….

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Thu, 21 May 2009 18:45:18 +0000

How funny!! It's so strange to consider that fresh garlic is foreign to some people. In my Italian home it was one of my earliest kitchen tasks--to peel the cloves of garlic! Michelle @ Find Your Balance’s last blog post..Free Massa Organics Giveaway. Holla!

By: Carrie

Carrie — Thu, 21 May 2009 14:04:18 +0000

Hah – that was Roger’s first mistake in cooking a garlic recipe, too. While we were engaged he brought over a pot of gazpacho for me and my roommates. They were choking the stuff down and politely not saying anything until I pointed out that it was practically inedible. “But the recipe said two *whole* cloves of garlic!” He still gets ribbed about it from time to time.

By: Angie

Angie — Thu, 21 May 2009 13:25:20 +0000

Be sure to recognize where your garlic is coming from, as California-grown garlic has proven to be a healthier and more flavorful garlic than imports (Chinese, Mexican, Argentine), according to third-party tests conducted by the National Food Laboratory and leading chefs.

By: Katie

Katie — Thu, 21 May 2009 03:59:37 +0000

That is an awesome tip! I’ll definitely give you a link and credit for that one in my “how to select and prepare garlic and onions” post.

By: Katie

Katie — Thu, 21 May 2009 03:58:02 +0000

Thanks for the info, Ann Marie! I did a post earlier this week about garlic’s health benefits, although I didn’t know what selenium was actually helpful for. Isn’t it also in Brazil nuts? Such a random food, if you ask me! Thanks for the comment and the Stumble! for