Christopher Ranch’s California Garlic Blog
It’s no mystery that fresh garlic is one of the most popular, versatile ingredients ever. What remains relatively unknown, however, are the distinct flavor, quality and health differences associated with varying garlic varieties. Christopher Ranch, a family farm in Gilroy, Calif., grows a California heirloom garlic that is a leader in each category. All Garlic Is Not Created Equal. We’ll show you why.Archive for Green Garlic
BYE, BYE, BABY (GARLIC)
With a heavy heart, I must report that Christopher Ranch will no longer be growing, packing or shipping Green Garlic. Green garlic is an extremely labor intensive crop from the planting, to the harvesting, to the marketing, and although we nurtured and cared deeply for our “baby” for the last 12 months, it became increasingly difficult to reconcile the costs involved in production. Eating green garlic, however, was effortless and that experience we will truly miss. By way of consolation, Christopher Ranch still has 60 million pounds of fresh, heirloom California garlic to offer you each year including our peeled and roasted garlic, and jarred garlic products. I don’t know about you, but I’m starting to feel better already…
To further ease the blow, here’s my favorite all-time garlic recipe containing enough garlic to knock the melancholy right out of you. Don’t be thrown off by the fragrance of it when cooking – it’s so worth the few minutes of “what’s that smell?” in your kitchen. This fabulous chicken dish was created by Kelly Greene, and was unanimously chosen as the First Place Winner in the very first Gilroy Garlic Festival Recipe Contest and Cook-off. I’d be willing to bet that it will take first place in your list of favorite recipes as well. Ajo accolades to Kelly for this amazing dish.
KELLY’S ASIAN CHICKEN
1 3 1/2 lb. frying chicken, cut into serving size pieces, or the equivalent in chicken parts of your choice
3 tbls. peanut oil
1 bulb (not clove) fresh garlic, peeled and coarsely chopped
2 small dried hot red peppers (optional)
3/4 cup distilled white vinegar
1/4 cup soy sauce
3 tbls. honey
Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end. Add remaining ingredients and cook over medium high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes. If you are cooking both white and dark meat, remove white meat first, so it does not dry out. Watch very carefully so that the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed. Serve with Chinese noodles, pasta or rice.
Garlicia’s recommendations: use Christopher Ranch California Garlic, of course, and double the sauce because it’s soooooo garliciously good. Enjoy!
MARCH MADNESS GARLIC STYLE
Even though Spring doesn’t officially hit for another week, I’ve got the fever already. Must be the cherry trees bursting into bloom that’s got me going or it’s the news that our first Green Garlic crop of the season is now being harvested and packed up for market. It should be available in stores any day now and if you don’t see it, puhleeezz ask your produce manager to order it. Look for Green Garlic recipes on our blog roll (click on “older entries” at the bottom of the page) or on our website homepage under “latest product”. Our winning GG recipes are so versatile and tasty they could even make the Sheen machine speechless.
March is National Nutrition Month and what could be more nutritious than fresh California garlic. Garlic is frequently listed as a Super Food because it contains a wide array of nutrients, vitamins and minerals like vitamins B and C, calcium, iron, potassium, phosphorous, manganese, zinc and allicin. Allicin is the active ingredient that gives garlic its flavorful bite and enticing aroma, and several studies say that allicin is the key to garlic’s health benefits including its anti-inflammatory, anti-bacterial, anti-viral, anti-fungal, antibiotic and antioxident properties.
Waking up to the news this morning that Japan suffered a major earthquake was heartbreaking. The tsunami warning even affected Gilroy as many residents over the hill from us came into the Garlic Capital seeking a safe haven from the threat of rising waters. At this date, it appears that most in California were not affected, but our hearts go out to the people of Japan and also to the people of New Zealand and all points of hardship and chaos in the world. May they all be surrounded by infinite support and compassion in the days, months and years ahead.
GREEN GARLIC GROWS IN POPULARITY
Don Christopher and our "Baby" Green Garlic
We knew Green Garlic was going to be big but this photo of CR co-owner, Don Christopher and our newest mascot, Baby (wink, wink), really drives home the point.
The popularity of our Green Garlic continues to grow. It’s getting lots of press and rave flavor reviews from food journalists, bloggers and foodie websites including Epicurious, Bite of the West and Fine Cooking. Our updated packaging makes it easy to find (nobody puts Baby in the corner…) and Green Garlic recipes are everywhere you Google. So make a list, get thee to a supermarket and grab our Baby!
This recipe is courtesy of Chef Michael Giletto who enjoys cooking with Green Garlic. “Christopher Ranch Green Garlic is truly a chef’s treasure and I am proud to utilize it in my creations!”
GREEN GARLIC CHIMICHURRI
1 teaspoon grape seed oil
2 each Christopher Ranch California Green Garlic – chopped fine
Salt and pepper to taste
1 ½ bunches flat Italian leaf parsley- leaves only, washed
1 bunch cilantro – leaves only, washed
¼ teaspoon crushed seeded red pepper
¼ cup red wine vinegar
1 ½ cups olive oil
Pinch of cumin, coriander and thyme
Pinch of honey
Place a sauté pan on low heat and add the grapeseed oil. Add the chopped green garlic and sauté until lightly golden brown, remove and set aside. Place the lightly browned green garlic in a blender and add the parsley, cilantro, crushed red pepper, red vinegar, cumin, honey, thyme and coriander and blend evenly. While the blender is on high speed drizzle in the olive oil. Add the salt and pepper to taste. Drizzle over grilled salmon, steak or chicken.
MAKE THE DAY A LABOR OF (C)LOVE
I’m trying to get all my ducks in a row (can anybody really do that?) before I leave today so that I can enjoy my 3 days off with a clear mind (whatever that is…) Yours truly will be rockin’ and rollin’ with the Corvairs band on Saturday and Sunday, but if you’re lucky enough to be grillin’ and chillin’ this weekend without worrying about the weather, unexpected guests or unfinished business, you can get down to the really important things: sleeping in, stuffing your face, downing a refreshing gin and tonic or two (preferably in your own backyard if the DD is otherwise occupied) and laughing much.
In a previous blog, I reported that the Ranch is running at full bore with garlic, bell peppers and corn coming in – a local bonanza – and if you haven’t planned your Labor Day menu yet, here’s a tasty recipe using all three. It’s from Bon Appetit on epicurious.com As usual, there’s not nearly enough garlic so we recommend adding at least 3 cloves* of Christopher Ranch’s California “white gold” and a few stalks of our “green goddess” Green Garlic to really make this dish a labor of (c)love!
GRILLED SKIRT STEAK AND PEPPER SANDWICHES WITH CORN MAYONNAISE
2/3 cup mayonnaise
1 1/2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 small garlic clove*, pressed
6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
2 ears of corn, husked
2 small red bell peppers, quartered lengthwise
1 large red onion, cut into 1/3-inch rounds
1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
Olive oil (for brushing)
Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper. Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over all. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) Serves 6.
ADD MORE GARLIC AND LAISSEZ LE BON TEMPS ROULER
On the 5th anniversary of Hurricane Katrina, we would like to acknowledge the people of New Orleans and surrounding areas for their courage, strength and tenacity in getting their communities and lives back on the road to recovery. Much work is still needed, but their spirit shines through in their rebuilding efforts and their drive to preserve their society, culture and, most definitely, their food.
Although I hate to admit it, a lot of my experience with New Orleans style food has been limited to the use of Tony Chachere’s seasoning, and if you haven’t tried it, cher, do, but if you’re also looking for some classic Cajun or Creole dishes, check out one of my favorite websites, www.NolaCuisine.com There are recipes for Shrimp Creole and Etouffé, Red Beans and Rice, and other traditional fare, but what got my mind and mouth going was the Chicken Fricassee. Even though it’s a Louisiana staple, I still think of it as the dish immortalized by pregnant Marge Gunderson in Fargo (the movie) who devoured a plateful of it at every roadside buffet. Never did a dish look so warm and satisfying…
Even the word fricassee makes your mouth water, and this recipe from Nola will have you channeling your inner Marge. I am shamelessly copying it here with much deference to the author. The only suggestions I have (no disrespect intended) are to increase the garlic by at least one tablespoon, and to add ½ cup of chopped Christopher Ranch Green Garlic* as the final garnish. Ah C’est Bon!
NOLA CUISINE CHICKEN FRICASSEE RECIPE
5 – 6 lbs. chicken legs and thigh quarters
For browning the chicken:
1 cup flour seasoned
2 tbsp. kosher salt
Few turns of black pepper
Healthy pinch of cayenne
For the Fricassee:
1 cup lard (home rendered), bacon drippings, duck fat or vegetable oil (if you must)
¾ cup flour
2 cups onion, chopped
1 cup celery, chopped
½ cup green bell pepper, chopped
½ cup mushrooms, sliced
2 tbsp garlic*, finely chopped
½ cup dry white wine
1 quart chicken stock, preferably homemade
1 bay leaf
1 bundle of fresh thyme, tied together with butcher’s twine
Kosher salt, black pepper, cayenne to taste
2 tbsp. fresh thyme, taken off of the stem and chopped
1 tbsp. Worcestershire Sauce
1 tbsp. hot sauce
½ cup green onions, thinly sliced
1 recipe Creole Boiled Rice
Heat the lard, or whichever fat you chose to use, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in. While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the leg & thigh quarters in the mixture and shake off any excess, set aside on a plate. When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside. Mix together the onions, celery, and bell pepper (holy trinity) in a small bowl.
When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan. Over medium heat gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of peanut butter is achieved, then stir in 3/4 of the holy trinity, mushrooms, and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.
Add the white wine and increase the heat to medium, cook 5 minutes more. Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the flour to it’s full thickening power, then reduce the sauce to medium low. Stir in the remaining trinity, garlic, bay leaf, bundled thyme, Worcestershire, hot sauce, and season to taste with salt, black pepper, and cayenne. Submerge the chicken in the sauce cover and simmer for about 2 1/2 hours or until falling off of the bone tender. Remove the bundled thyme and bay leaf and stir in the chopped thyme. Adjust the seasonings if necessary.
Serve the chicken with Creole Boiled Rice, and a generous portion of the sauce topped with green onions*. If you like, the sauce or gravy for this dish could be finished with heavy cream, sour cream, or creme fraiche. This would also go great with dumplings to replace the rice.
Note: It is important to have the sauce for this dish almost fully seasoned before adding the chicken, because you want the chicken to take on all the flavor of the sauce. Nola suggests slightly under-seasoning with the salt as the sauce will reduce a bit. Serves 4.
GARLICIA’S TIDBITS – VIVA LA DIVA!
I’m reeking, I mean reeling, with the news that Beyonce is gaga for garlic. I should have known that’s where the diva-tacular Sasha Fierce gets her sass, spirit, radiance and energy. I just hope the spicy, garlic-coated chicken legs she craves are coated in California garlic. Girl, don’t put anything other than the real deal on them – bold, flavorful CR California Garlic. Your platinum pipes deserve the very best. (B, if you send me your recipe, there’s some California garlic in it for you.)
Christopher Ranch is anxiously awaiting the appearance of its new diva – Green Garlic. Our first harvest is scheduled to come in in the next few days – possibly National Garlic Day, April 19, (how appropriate) – so we’re getting ready to roll out the green carpet! This tender beauty will make your favorite foods sing.
There are only 100 days left until the Gilroy Garlic Festival. It’s the diva of all food fests, the largest and most spectacular of its kind in the world. Mark the date, July 23-25, for three days of fun, cook-offs, music, friendly people, and the number one reason 100,000 garlic lovers show up every year – delectable, garlicious, food, food, food. Christopher Ranch is the Official Garlic of the Gilroy Garlic Festival, natch!
If you’re ready to wash down these tidbits, and celebrate your inner diva or divo (you know who you are…), try this tasty little beverage. Ladies and gentlemen, may I present:
THE DIVA COCKTAIL – GARLICIA STYLE
1½ oz. vodka
½ oz. fresh lime juice
1 tbls. cherry juice
½ oz. passion fruit juice
Club soda or 7-UP
Christopher Ranch Pickled Garlic Cloves
Fill a tall glass or Collins glass with ice and add the first 4 ingredients. Top off with club soda or 7-up. Garnish with a cherry, lime wedge, and at least 2 Christopher Ranch Pickled Garlic Cloves. Oooh, I can taste it… diva-licious.
Christopher Ranch is the largest grower of fresh California garlic in the world. A family farm focused on garlic cultivation and land preservation, we strive to sustainably produce California heirloom garlic that is flavorful, fresh, healthy and safe.
Hmmm…sounds great, but what does it mean?
Well, it all began in 1956 when Don Christopher selected an Italian heirloom seed to test in California’s rich soils. The tests were a success, and today, we exclusively grow 60 million pounds of fresh California heirloom garlic.
California heirloom garlic is characterized by its smooth, bold, nutty flavor, which food laboratory tests have confirmed boasts higher levels of valuable nutrients and oils than imported garlic, such as Chinese, Mexican and Argentine. Numerous chefs also have verified that California heirloom garlic consistently maintains its flavor throughout the life of a dish – a feat not claimed by all varieties.
Finally, we want to ensure our garlic is safe, which is why we follow strict food safety procedures in our garlic production. Enough about us, though. It’s your turn – we want to hear your thoughts.
Christopher Ranch's California Garlic Blog 