Monday, April 12, 2010
We've had this fresh garlic hanging near the clotheslines for a few weeks already. For a short period of time, late winter, early spring it's sold in the Israeli markets, like Jerusalem's Machane Yehuda. There's a strong garlicky smell permeating and dominating the air at the shuk and on the buses full of shoppers. Considering that I didn't grow up eating and cooking fresh garlic, it took us a few years until we bought our first bunch. It lasted us a long time, months and months. Now we use it up very, very quickly and then have to buy that awful imported garlic.
It would be nice to grow our own, but we've never succeeded.