Saturday, July 6, 2013

Fresh garlic, Saignon

While looking for a recipe online, I went to my favorite food blog, , and found a piece about fresh garlic, only available in the Spring. It happened that we were in Provence, in the Spring, so I went to a farmer's market and voila, there it was. I got four heads for the price Clothilde paid for one head in Paris! I only used one head and it was a lovely delicate take on garlic. I never used the skins to make an olive oil butter but I enjoyed the one meal that it enhanced. Read her blog, it's a treat.

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