This year’s garlic harvest has been cured and is ready for
storage. It might be my imagination, but it seems that I have to use less of my
organic garlic in the dishes that I prepare. The flavour appears stronger than
shop-bought garlic.
With all the known health benefits of garlic, it has become
a staple vegetable in the garden. We enjoy them in a multitude of dishes,
roasted, raw or fried.
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Aioli |
I made some Aioli to enjoy with the cold vegetable and meat
platter that I prepared for an al fresco lunch under the oak. The flavours were
a delight. With the warm weather of the Klein Karoo, and the Mediterranean
flavours on the platter, one could easily imagine oneself to be somewhere idyllic
in the Mediterranean.
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Some of the onion harvest being cured |
The brown onions have been harvested and are curing next to
the garden shed. The purple onions will follow in a fortnight. It is so
rewarding to prepare meals with fresh organic garlic and onions from one’s own
garden.
Amazing how much more flavoursome one's own garden produce can be! A lovely incentive, thanks for the post.
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