Copy
CERES Fair Food readers' digestibles are tidbits, tasty morsels of bite-sized info about what's in the box, next to it and outside it.
Fair Food Logo

These tasty morsels of fine food facts are...

Fair Foods'

Weekly Digestibles

You’ve certainly heard of spring onion, but have you ever heard of spring garlic?


 
The cultivation of spring ‘things’ plays on much the same idea – harvest the immature plants & their shoots early. If your household is anything like ours, garlic is a staple of most meals worth eating. So you may wonder, why tamper with an already perfect Allium in this way?
 
Because they pack a serious garlic-flavoured punch! Apart from being real flavoursome, spring garlic will also add more bite, and a fresh seasonal twist to traditional favourites, similar to the way spring onions have a much ‘greener’ flavour than onions.
 
Beware! Though seemingly innocuous, they are exceptionally potent. Treat each generously sized spring garlic shoot as equivalent to 2-3 garlic bulbs & your tastebuds are guaranteed a good time.
 
Happy Fair Food Feasting!
 
These tasty morsels of fine food facts are just tidbits about our grower Joe Sgro and the produce from Foothill Organics.


Our weekly member recipe

Spring Garlic Aioli
with asparagus dippers
(serves 4)




Ingredients
  • 2 asparagus bunches
  • 1 large egg, room temperature
  • ¼ cup spring garlic, chopped
  • 1 cup vegetable oil
  • 1 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • Sea salt flakes
Method
  1. Put water to boil in a saucepan. Wash asparagus and remove the woody bits by holding each end & gently bending the spears until they snap. Boil asparagus for 3 minutes, or just until the harder end of the asparagus can be pierced with a sharp knife.
  2. Alternatively, oven-roast them with a little olive oil if you like crunchier and more robust tasting dippers.
  3. Use a hand-held blender and a high edged container to blend the egg, mustard and finely chopped spring garlic until well combined. Then gradually add oil and blend until thickened.
  4. Pulse to combine lemon juice and salt.
  5. Drain asparagus, and let them cool a little before serving them whole with the spring garlic aioli on a dip platter.

You can order these and other ingredients from our webstore.

P.s. If you liked this story and you think a friend would like it too, share the Fair Food love and pass it on!
Follow on Twitter | Friend on Facebook | Forward to Friend 
Copyright © 2012 *|LIST:COMPANY|*, All rights reserved.

unsubscribe from this list | update subscription preferences