Romanian Red Garlic

Primarily Romanian Red Garlic this harvest! And a few other bulbs in the box.

My brother sent organic garlic from his garden in Okanogan, Washington.

It’s the time of year when I’m watching the mail for his shipment to me. He’s made it an annual event.

Thanks David. It’s here. Now to figure out what to cook!

Did you know there are many types of Red Garlics?

Estonian Red, Chesnok Red, Creole Red, Killarney Red, Russian Red, German Red, Vietnamese Red, Korean Red, and Turkish Red to name some.

But this year it’s primarily Romanian Red!

Roasted, rubbed,minced, smashed,chopped, sautéed- it’s all pungently delicious.

Dueling Grilled Cheese

Lunch on Friday afternoon in Ohio. Granddaughters Anna and Maura each made a grilled cheese sandwich, plated them with a garnish of fruit and served the sandwiches to me.

I was to eat half of each and cast my vote for the winner. Yikes. Anna’s wasn’t quite as grilled as Maura’s but she used garlic butter and that was unexpected and delicious. Maura’s was thicker with cheese and toasted nicely. Mmmmmm. I ate a half of each but I declared it a tie. They said my verdict wasn’t allowed. It was not quite Iron Chef but it was fun. They kept jockeying the plates so I’d sample their efforts first. Anna selected her dad’s favorite mug to serve the oj. Nice touch. I loved them both and it was a great lunch.

Granny Smiths

Yes, it’s winter. Seriously cold winter.

What better time to bake apples?

I used my sister’s method and added a few tablespoons of Balsamic vinegar in the bottom which I later spooned onto the apples’ core opening. Nothing else. No cinnamon or raisins or butter or sugar. Granny Smiths snd Balsamic vinegar.

I used an apple shaped Glasbake Vintage baking dish (a gift from Molly) and baked them at 350F for an hour.

The kitchen was warm from the oven and the whole house smelled delicious. Looks like an electric element but it’s gas.

Snippet of Lace and a Tiny Flower Tattoo

My sister gave me this vintage apron years ago.

It’s a conversation piece. I don’t know who made it.

Most of my aprons hang inside the pantry door and aren’t vintage. That will be another post.

This half apron is fun to wear when hostessing,

Just lift up the skirt of the dress for the unexpected.

A bit of lace and an embroidered flower.   The fabric of the midriff is worn and there is a hole right where the navel would be.  Maybe it is one of a kind?

And of course it it all trimmed with good old rick- rack.

Vintage_Apron_Close-UpOoooooLaLa

Good Garlic

Friday night. Supper.

Making good use of the garlic my brother David sent from Okanogan. Cherry tomatoes courtesy of Deb snd Sy’s vines growing along the Ohio River. Steve brought home the fresh pasta.

Sautéed baby spinach in olive oil with garlic.

 

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My Brother’s Organic Garlic From Okanogan

I was excited to receive the annual organic garlic package my brother sends. Inspirational. I think my sister helped get it out to me this year as she’s visiting now.  Thanks David and Mary.  Can’t  wait to cook with it.

IMG_3077(The glass flag plate from my friend J in Florida. She always remembers my Fourth of July Birthday with a red,white and blue gift!)

Shared Summer Harvest

Come January we’ll be longing for these tomatoes. The taste of summer.

My friend R stopped by the other evening and shared these fresh-from-the-garden tomatoes.  Just picked!

Olive oil, chunky chopped onions and a couple of garlic cloves. Threw in the remaining cherry tomatoes (we’d been popping them in our mouths, unadorned)

Black beans and rice.  Mmmmmmmm.

Zucchini and Fresh Tomatoes Hint of Summer

Nell Miller’s Poor Man Meatballs

Three zucchini, grated and drained

Add a couple of eggs and a cup of Italian bread crumbs -salt and pepper

I tilt the bowl so excess liquid pools and can be removed

Mince by hand or whir a few garlic cloves in the food processor

Heat up the cast iron skillet. Add olive oil.

Shape and brown.

Tonight I added fresh grape cherry tomato sauce on the side.  Grate some Parmesan

tastes like summer

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