Photo by Donna Turner Ruhlman
I've been finding amazing garlic at our farmer's market, the skin thin and tight around the cloves, the cloves clustering around the hard core. (Why is only soft core garlic available in grocery stores?) Garlic that is visibly juicy when you cut into it. Garlic whose germ is small and white. When I find garlic like this, I like to feature it, whether in
tomato water pasta (this is a fabulous technique if you've got tons of tomatoes), plentiful and barely cooked; in a
Caesar dressing, cooked only by the lemon juice; or minced and tossed with asparagus and olive oil then grilled.
We did this last night at a friend's, a boy's night out, overlooking the Chragrin River Valley, humid-hazy as the sun set, playing with fire. And a dinner ...
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