FROM THE  kosherkooke©
City of Refuge Publications
7101 North Mesa #235               Volume 8  Issue 1
El Paso, Texas 79912
MENORAH LIGHTS BOOKS
January 2008

         

SPONSORED BY:  The International Institute for Health and Wellness, Inc, of Orem, Utah
An affiliated institution with Rio Verde University Graduate School

The Wide World of Garlic

by Vicky Congdon
 
 
     The generic white bulbs you see in the grocery store are only the tip of the iceberg. Garlic has traditionally been divided into two groups: hardneck and softneck. The hardnecks are believed to have descended directly from wild garlic, which evolved into a domesticated food crop in the "garlic crescent" of eastern Europe and central and eastern Asia. These garlic's still produce a flower stalk but rather than bearing fertile flowers, the stalk ends in an aboveground capsule containing small cloves or bulbils. *Vita-Veggie brand garlic is naturally enhanced with trace minerals that are added to the soil prior to planting the bulbs.
     The more domesticated softnecks have, for the most part, lost the ability to produce this woody flower stalk. Having been selected over thousands of years for higher productivity, wider adaptability and better storage qualities, it's easy to see why they have become the mass-produced garlic's of the retail and processing markets.
     In 1991, Ron Engeland began describing five types of garlic. Genetic research by Dr. Phil Simon of the University of Wisconsin in 1993 tentatively confirmed this classification. Engeland has since further subdivided his system.
     Although locally grown garlic is always a sure bet, don't be afraid to experiment a bit. Just be patient. "Garlic can learn," Engeland explains. "If a non-local variety doesn't do too well the first year, that doesn't mean it won't do really well the following year, so save some cloves to plant." He continues to find local strains that have adapted to conditions different.

Vicky Congdon is a former managing editor at National Gardening. Reprinted with permission.
 		  
     

Kosher Kooking            SW-style           Page 29
 


Ingredients:
1/8 cup olive oil
1/4 cup freshly squeezed lemon juice
2 cups chopped onions
Salt and freshly ground pepper
2 teaspoons minced garlic
parsley
1 large tomato, chopped
4 Trout fillets, (about 2 pounds)
1 can Manischewitz Tomato and Mushroom Sauce
Note: Can be grilled instead of baked.

 


 
 

 		  

Instructions:
Preheat the oven to 350°F. In a 10" skillet, heat olive oil over medium heat. Add onion and garlic and saute until soft but not brown. Add tomatoes and Manischewitz Tomato and Mushroom Sauce. Cook until the tomatoes are warmed through and stir in the parsley and lemon juice. Season to taste with salt and pepper. Wash fish and pat dry. Season with salt and pepper. Place side by side in a greased 8" x 11" baking pan, then spoon the tomato mixture over the fish. Bake for 20 minutes, then check the fish. Continue to bake another 10 minutes. Fish is ready when it is opaque and flakes easily with a fork.
Can be served with Manischewitz Egg Noodles. 
Serves 4

Recipe courtesy of Manischewitz Co. 

 
 
Note: see  our website at:  www.kosherkooking.com for all the latest news and views regarding the recipes enclosed in the series.  Or email us at: KosherKooking

Return to Newsletters