July Veggie of the Month: GARLIC

Garlic has long been hailed for it’s numerous benefits to health. Even old legend tells tales of the strength and courage garlic provided to those who ate it. It was also known for helping to keep evil spirits at bay and has been believed to be the cure-all for the common cold as well as other major health conditions. Essentially, garlic is a health food that is nutritious and should be included as part of a healthy diet.

Garlic has a strong flavor and smell which is the result of sulfur compounds. It is often used for flavoring of various meats and dishes. It is an extremely popular part of Mediterranean and Middle East countries as well as in China and India. Americans also consume a lot of garlic. More than 250 million pounds of garlic are estimated to be used by Americans each year and with the popularity of garlic’s health benefits, that number is steadily increasing.

The Varieties of Garlic
While many consumers may think that garlic is garlic, there are actually around 300 varieties of garlic that is grown worldwide. California is the leading state for garlic production and an estimated 90% of American garlic is grown there. Garlic is harvested in two different time periods – early, which is harvested during the middle of summer is white or off-white in color. Late garlic is off-white in color. Other varieties of garlic include:

American Garlic – has white skin and a strong flavor.

Chileno Garlic – has a reddish colored skin and is sharp-tasting. This variety of garlic is grown in Mexico.

Green Garlic – has a green color with a long green top and small whit bulb. Green garlic is harvested young so the flavor is milder than mature garlic.

Italian Garlic – has a mauve color and has a flavor considered to be milder than American garlic.

Selecting and Storing Garlic
Consumers can buy garlic all year around. It is available in both fresh and frozen form. When selecting fresh garlic, look for heads that are firm to the touch and stay away from soft or wrinkled cloves. Keep garlic cloves in a cool, dark place but not in the refrigerator. It will stay good for several weeks. There are clay holders made to keep garlic fresh for longer periods of time. If cloves sprout, they are still usable but won’t have the same strength in flavor. Sprouts can be used like chives as an additive to many dishes.

Using Garlic
Peel the outer layers of skin from the bulb to remove the garlic cloves for full strength flavor. Whole unpeeled cloves can also be used for a muted flavor to some dishes. Garlic can be added while cooking or in a marinade and can be removed before serving the dish. Garlic can also be crushed, chopped, pressed or pureed. The more finely you cut the garlic, the stronger its flavor will be. Don’t use the green core of the garlic bulb as it is bitter in taste. When you cook with garlic, the flavor will be decreased in strength. The longer its cooked, the more mild it becomes. If sauteing with garlic, do not overcook it or use too high of a temperature or the garlic will become bitter tasting.

Recipe for Garlic

Garlic Chicken Adobo

You will need:

* 4 lbs of skinned chicken breast.
* 12 garlic cloves, peeled and sliced in half
* ½ cup of vinegar.
* ½ cup of soy sauce.
* ½ cup of water.
* Coarse ground black pepper, to taste.

To Prepare
Brown the chicken in a large skillet; then drain off the fat.

Add the garlic, soy sauce, vinegar, water and pepper.

Cover and simmer for about 35-40 minutes, until very tender. Turn the chicken once during this time.