Friday, October 28, 2016

Cold weather WILL come... Cooking garlic and medicinal garlic available Saturday.

With the warm weather hanging on who is in the mood for cooking soups, stews and sauces?
We haven't had our usual rush of people buying garlic for cooking, so we still have plenty to sell. We all know the cold weather is around the corner and THEN we'll be wanting to make pumpkin soup, roasted veggies, stews &  breads.
Use our garlic for Cold and flu prevention- Shatili
We have Shatili- the most highly medicinal garlic this weekend! Press a clove, mix with honey for a VERY potent remedy.  (see the post on Medicinal garlic in the upper right "pages" section)
Shatili is also fabulous for making green chile, soups and stews.
We will be at market tomorrow (10/29) and next week (11/5).

Tuesday, October 18, 2016

We're still going strong! Planting garlic and long-storing garlic are still available

We will be at market on October 22nd and October 29th and still have many kinds of garlic including the long-storing types and some larger bulbs for planting. (Ask for our information sheet on how to plant, including the recommended hot-water soak)
Link to planting instructions:

Friday, October 14, 2016

Medicinal use of garlic- stock up for the cold and flu season!

Getting the Maximum Health Benefits of Garlic
The medicinally active compound in garlic (allicin) develops after you cut or press the garlic. Pressing it or crushing it activates the most allicin. After you press it, let it sit for 10 minutes before cooking. This gives you far more allicin. Eating garlic raw retains all of the allicin. Microwaving it for 30 seconds destroys 90% of the allicin.

I highly recommend the book "Eating on the Wild Side" by Jo Robinson. She describes how to get the most nutrients from your fruits and vegetables by selecting the best ones, the best storage techniques and the best preparation. Here are a few facts about garlic from her book:

• 3 cloves of garlic contain the same antibacterial activity as a standard dose of penicillin. (although eating isn't equivalent to injecting penicillin)
• quercetin found in onions and garlic was more effective than "Tamiflu" in test-tube studies for flu prevention
• garlic was 100% effective in blocking the growth of cancer tumors of the stomach, breast, prostate, kidneys and brain in a test-tube study
• Allicin is a powerful anti-cancer medicine and antibiotic and is a strong anti-oxidant

The "hot" taste of garlic is generated by "sulfer-based nutrients called thiosulfinates, which play a number of beneficial roles in our bodies, including fighting cancer and reducing the risk of artery-blocking blood clots. As is true in many other plant families, the more bite, the more benefits."1
Benefits increase with storage:
The longer you store your garlic, the hotter it gets and the more benefits it has, the allicin content can increase tenfold.
 Also see Garlic as a Prebiotic, and Much more info on our "page" in the top right corner of this blog.