The Jew And The Carrot

CSA: It's Garlic Season Ya'll!

By Miriam Leibowitz

  • Print
  • Share Share
WikiCommons

Last fall, as my CSA was winding down, one of the farmers, Mark, gave me a LOT of garlic cloves from his planting stash. They were 2 inch cloves, huge by any standard, and I was loathe to relegate them to the dirt for replanting, when all I wanted to do was devour them.

I took several to the garden I tend at my synagogue, and planted the rest at home. After planting each bulb at a depth of about 2 inches, I covered them with soil, watered them, and at home I mulched them with about 4 inches of straw. The cloves grew slowly over the winter, and this spring I had 45 gorgeous garlic plants growing at home.

By Passover, I was eager to try them out, but knew they weren’t ready yet. To whet my taste buds, I sautéed a few young garlic leaves with Swiss chard from the synagogue garden as part of a matzo brei scramble and am still salivating over it. At the end of May, I just couldn’t wait, I pulled up the littlest garlic plants at my house and realized that they still needed more time. That harvest has proved delicious when roasted and spread on homemade pizza dough, and also has me wanting more.

Friday morning, I harvested the dozen garlic plants at my synagogue, along with several heads of green and red cabbage, four cucumbers, and two chiogga beets (which I peeled, sliced thin, tossed with olive oil, salt and pepper and roasted to perfection for lunch). The staff and volunteers who were present shared in the harvest, and I took home two heads of garlic, leaving several for anyone who wanted them. I couldn’t help but grin and foist another large head to the synagogue administrator, who said she’s been using garlic for her pickles.

The pungency of the garlic was overpowering in my car on the drive home, but gave me hope that it would taste incredible when cured and ready for consumption. Once home, I braided the leaves and stalks of the two plants and hung them from my one of my carport’s iron support beams to dry out the bulbs. Before the garlic dries out, it is difficult to separate from the rest of the cloves and harder to peel. The taste of the garlic is also more potent when given a proper two weeks of well-ventilated drying time.

By Sunday afternoon, I couldn’t wait any longer. I grabbed one of the heads of garlic, twisted it from its still-green stalk, and pried off one glorious clove to add to a tomato sauce I was making for linguine and tofu “meat” balls (I also added fresh onion and garlic from my garden, cumin, turmeric and thyme to the recipe). The tomato sauce was a blender combination of tomatoes I canned last fall, shul-grown garlic, home-grown onions, a variety of herbs, whizzed up and simmered with chopped carrots, a whole dehydrated cayenne pepper, and sautéed portabella mushrooms until it was thick and perfect.

Whether you like your garlic roasted, simmered, sautéed or raw, enjoy it. It’s good for you!

Roasted Garlic

Ingredients: 1 head of garlic and 1 teaspoon olive oil

Set oven to 400°F.

Cut a square of aluminum foil large enough to wrap around the head of garlic, with a little bit of room.

Cut off the root end of the garlic, removing as little garlic flesh as possible, and place cut side down on the aluminum foil. Drizzle olive oil over the garlic and gather the foil to close at the top of the head of garlic (the pointy end). Place foil pouch in the oven, directly on an oven rack and roast for 20-30 minutes, until the garlic cloves are mushy.

Once removed from the oven, let cool and squeeze out the roasted garlic onto your favorite edible surface, or serve cut side up with crackers, bread or crudités. Enjoy!

Miriam Leibowitz is a vegetarian, avid gardener, long-time home cook and JOIN for Justice alumna. When she’s not teaching, Miriam is working to bring affordable, healthy food access to Nashville’s food desert neighborhoods and rebuilding relationships between the African-American and Jewish communities.


Permalink | | Share | Email | Print | Filed under: Garlic, CSA

The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.




Find us on Facebook!
  • More than 50 former Israeli soldiers have refused to serve in the current ground operation in #Gaza.
  • "My wife and I are both half-Jewish. Both of us very much felt and feel American first and Jewish second. We are currently debating whether we should send our daughter to a Jewish pre-K and kindergarten program or to a public one. Pros? Give her a Jewish community and identity that she could build on throughout her life. Cons? Costs a lot of money; She will enter school with the idea that being Jewish makes her different somehow instead of something that you do after or in addition to regular school. Maybe a Shabbat sing-along would be enough?"
  • Undeterred by the conflict, 24 Jews participated in the first ever Jewish National Fund— JDate singles trip to Israel. Translation: Jews age 30 to 45 travelled to Israel to get it on in the sun, with a side of hummus.
  • "It pains and shocks me to say this, but here goes: My father was right all along. He always told me, as I spouted liberal talking points at the Shabbos table and challenged his hawkish views on Israel and the Palestinians to his unending chagrin, that I would one day change my tune." Have you had a similar experience?
  • "'What’s this, mommy?' she asked, while pulling at the purple sleeve to unwrap this mysterious little gift mom keeps hidden in the inside pocket of her bag. Oh boy, how do I answer?"
  • "I fear that we are witnessing the end of politics in the Israeli-Palestinian conflict. I see no possibility for resolution right now. I look into the future and see only a void." What do you think?
  • Not a gazillionaire? Take the "poor door."
  • "We will do what we must to protect our people. We have that right. We are not less deserving of life and quiet than anyone else. No more apologies."
  • "Woody Allen should have quit while he was ahead." Ezra Glinter's review of "Magic in the Moonlight": http://jd.fo/f4Q1Q
  • Jon Stewart responds to his critics: “Look, obviously there are many strong opinions on this. But just merely mentioning Israel or questioning in any way the effectiveness or humanity of Israel’s policies is not the same thing as being pro-Hamas.”
  • "My bat mitzvah party took place in our living room. There were only a few Jewish kids there, and only one from my Sunday school class. She sat in the corner, wearing the right clothes, asking her mom when they could go." The latest in our Promised Lands series — what state should we visit next?
  • Former Israeli National Security Advisor Yaakov Amidror: “A cease-fire will mean that anytime Hamas wants to fight it can. Occupation of Gaza will bring longer-term quiet, but the price will be very high.” What do you think?
  • Should couples sign a pre-pregnancy contract, outlining how caring for the infant will be equally divided between the two parties involved? Just think of it as a ketubah for expectant parents:
  • Many #Israelis can't make it to bomb shelters in time. One of them is Amos Oz.
  • According to Israeli professor Mordechai Kedar, “the only thing that can deter terrorists, like those who kidnapped the children and killed them, is the knowledge that their sister or their mother will be raped."
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.