The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Inventory, lb : 6.15
This item was last sold on : 12/06/17
Smoked garlic is a whole garlic bulb that has been dried using traditional drying techniques and then smoked over wood, such as birch or hickory. The bulbs are a light golden brown while the cloves remain white. Garlic is smoked using one of two methods: The cold smoke method leaves the cloves raw and fresh within their tight wrappers; they are smoked uncovered, and away from the heat. The hot smoke method requires the bulb to be rubbed in oil, sometimes the outer layers are peeled away exposing the cloves to the heat and smoke. The hot method essentially roasts the garlic at the same time, making it soft. Smoked garlic will have a very mild garlicky scent with a bold smoky, aroma. Unwrapped cloves will display subtle smoky flavors and a slightly sweeter, milder taste.
Smoked garlic is available year-round.
Smoked garlic is popular in the United Kingdom and Europe. It is more commonly spotted at farmer’s markets and local farms, as it requires a bit of work to produce. Garlic is scientifically classified as Allium sativum, and is a member of the lily family along with chives, shallots and onions. Among cultivated plants, it is known to have one of the largest genomes. Garlic is the common name dedicated to hundreds of varieties, which can be classified as either hardneck or softneck types depending on whether or not they produce a tall flower stem. Any variety can be smoked, using various types of wood, from hickory to birch, depending on what flavor profile is preferred.
Garlic does not lose any of its nutritional value when smoked. Garlic contains small amounts of vitamins A, B-complex and C as well as minerals like selenium, calcium, magnesium, and zinc. The biggest benefit from garlic is its antioxidant and antimicrobial properties. Garlic contains compounds called allistatin and allicin, which give garlic natural antifungal, antibacterial and antiviral properties. Garlic also helps boost the immune system. Research has shown garlic can help lower blood pressure, lower cholesterol levels and has cancer fighting properties.
Smoked garlic can be used in any recipe that calls for garlic. It is well-suited for soups, stir-fry, marinades or sauces. Hot Smoked garlic or roasting cold smoked garlic will bring out the smokiness and it can be spread on bread, or used in any recipe where roasted garlic may be called for. Chop cold Smoked garlic and use for risottos, vegetable mashed or stuff chicken with whole cloves before roasting for a smoky flavor. Cold Smoked garlic will store for up to 4 weeks, whereas hot Smoked garlic will store up to one week in the refrigerator.
Cultural The northern French town of Arleux, just south of the border with Belgium, has been producing Smoked garlic for over 400 years. At the time, garlic was smoked to preserve it and now it is done more for the flavor it imparts in the cloves. The l’ail fume d’Arleux is famous and accounts for 10% of the garlic production in France. To celebrate the Smoked garlic of Arleux, a festival is held at the end of August every year. The festival, which began in 1962, welcomes 60,000 people annually. Along with a garlic braiding competition, flea market, and the crowning of a queen of garlic, over 5,000 liters of the region’s famous Smoked garlic soup is consumed over a two-day period. In 2000, a group of connoisseurs, growers and lovers of Smoked garlic founded the Brotherhood of the Smoked Garlic of Arleux, or La Confrérie de l'Ail Fumé d'Arleux. Their purpose is to promote the area’s Smoked garlic and to develop social, cultural, and sporting activities related to its promotion.
Garlic is native to a region of Central Asia known today as Uzbekistan, Kyrgyzstan, and Turkmenistan. This is the area botanists refer to as the “center of origin” for the species Allium sativum. At one time, it was believed to have come from the Caucasus Mountains, between the Black and Caspian Seas. Garlic was spread to China and Europe along the Silk Road and then around the world with explorers and conquistadors. Garlic has been a cultivated herb or spice for thousands of years, and its historical use as a medicine dates back to 2600 BC. Smoked garlic is more common in Europe, though small scale growers offer Smoked garlic at farmer’s markets throughout the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
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