Last week in a pinch to finish this recipe, the only garlic available from a local Whole Foods store was from Argentina
. There was nothing locally-grown or even from the US – and the garlic was dry, papery and had a bitter flavor. Not the quality you would expect when paying premium price. Fresh garlic (in-season during the summer months) is moist, fleshy and tinged with green. It’s a kitchen staple that we often take for granted and the magic ingredient for so many meals.
Recipe: Crazy Water: A One-Pot Fish Dish
Tip: There are two rules for garlic: never burn it and if the head is old, crumbly or sprouting green shoots, throw it out, because it’s bitterness could ruin your dish.
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