There’s fresh garlic, just pulled from the earth, at the Santa Fe Farmers Market. This is the way garlic should taste. Subtle, savory, vaguely sweet and with a higher water content which drowns out all burn or bitterness. For most of the year HG and BSK (like most of the world) make do with dry (mostly over the hill) garlic from the grocers. So now is the time for spaghetti with very good olive oil, sauteed fresh garlic, some hot pepper and chopped Italian parsley, And, time to sup on Spanish garlic soup accompanied by grilled bread rubbed with fresh garlic and ripe tomato. The Farmers Market also has delicious small turnips and lovely radishes. BSK likes to fill her metal barbecue basket with spears of zucchini. thick slices of sweet onion, red peppers, turnips, radishes — and a few head of fresh garlic. When roasted over the barbecue, this melange is the perfect accompaniment to grilled spatchcocked chicken previously marinated in lemon juice and herbs. Oh yes, I’ll have another glass of that chilled Coppola Rosso.
Oh my! What a tantalizing feast of spaghetti and the chicken (which I had never heard of spatchcooking-but can’t wait to try) veggies and vino, perfect! My son and I shall be heading to market next week! Regards!
Ahhh — glad to be of inspiration! Here’s a link for an earlier posting about spatchcocked chicken: http://hungrygerald.com/2011/03/spatchcocked-chicken-funny-name-great-taste/