GARLIC

Organic garlic at The Good Earth Organic Gardening Center

I am admittedly obsessed with garlic. I usually double or triple the recommended amount in cooking recipes and I also love to eat it raw (in salads, with poached eggs, or even juiced!). I have no reservations about smelling like garlic; my close friends can attest to this...

Garlic is also extremely healthy! It has a ton of antioxidants, vitamins, enzymes, and minerals. Specifically, it contains many polysulfides (constituents that contain sulfer), which have been shown to increase cardiovascular health, reduce risk of cancers, as well as promote healthy skin. It is a very detoxifying food as well as anti-bacterial, anti-viral, anti-fungal, and anti-inflammatory!

Whenever I prepare food with garlic, whether cooking it or eating it raw, I always crush and mince the garlic and let it rest for a few minutes before. This is because some of the healthy polysulfides in garlic become available only after crushing the cloves. If introduced to heat or acid too soon, these healthy constituents will be lost, but letting the garlic rest for a few minutes allows the polysulfides to develop and remain intact through food preparation.

Garlic growing in my garden!

Garlic is different from other crops in that it gets planted in the fall. This past fall I planted 3 rows of garlic cloves (yes, its true, you just stick some cloves in the ground a couple inches down!) and I am happy to see that they are already coming up! In early summer I will be able to harvest the garlic scapes, then late summer I will dig up the garlic bulbs!

Garlic scapes from last years harvest. These are from The Good Earth Organic Gardening Center. Delicious sauteed, grilled, or made into a pesto!

Caulifower and Parsnip Whipped Dip!

Cauliflower and Parsnip Dip with cucumbers, carrots, and celery

I am the one at the holiday family dinners who pushes the "weird" food on my mainstream minded relatives. I try not to be toooo pushy... fortunately my family members, though traditional in their meals, are usually open to my unfamiliar flavors and funny looking vegetables.

One of my contributions to this year's Easter feast was a whipped cauliflower and parsnip dip! I wanted to make something similar to a hummus, but with vegetables rather than beans. I was quite pleased with the results- it had a great texture for dipping and subtle, pleasant flavors! (This was a true feat for me since I always season boldly!) It also worked nicely as an appetizer for a big feast because it was fairly light. Pair with sliced vegetables and you have a healthy, texturally pleasing snack!

Ingredients:

- 1 head of caulifower
- 1 large parsnip
- 3 cloves of garlic
- 1 teaspoon turmeric
- Extra Virgin Olive Oil (Enough to coat vegetables for roasting, plus a couple tablespoons for the dip)
- Juice from half a lemon
- Salt and black pepper to taste

Directions:

1. Chop cauliflower into florets. Chop parsnip into one inch cubes.
2. Place cauliflower, parsnip, and garlic coves (peeled, whole) into a roasting pan. Coat with olive oil.
3. Roast at 350 degrees for approximately half an hour, until vegetables are tender.
4. Place roasted vegetables in a food processor and process until smooth.
5. Add turmeric, a couple tablespoons of olive oil, juice from half a lemon, salt, and black pepper to taste. Process until all ingredients are combined.
6. Enjoy immediately or serve chilled!

Pairs nicely with sliced vegetables, fruit, bread, and crackers! Would also work well as a side dish.