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Comment by Kate Flint on January 27, 2011 at 6:28pm
Looks like you are standing under the food-gardeners' version of mistletoe.... just waiting to impress a passing garlic-lover!
Comment by Giulio Sturla on January 24, 2011 at 10:56pm

I asked the same question... elephant garlic?? and the guy said nonononono.. good garlic grown with sea weed in the compost. The biggest bulb that I have ever seen, similar size to elephant garlic.  

This week, garlic confit and then alioli.

Comment by Steph Parkinson on January 24, 2011 at 12:25pm
Are you saying good garlic can be grown using seaweed?  Or basil.  I cannot for the life of me grow garlic beyond marble size bulbs.  Are those elephant garlic or bog standard?  Totally impressive either way :)
Comment by Giulio Sturla on January 23, 2011 at 12:36pm

Pistou is very similar to Pesto, but the difference is that for Pistou we use Basil , garlic and olive oil. You can create your variations with other herbs and some people add nuts or cheese but, in my opinion it then becomes Pesto.

I use 5 plants of basil, around 400 gr and add 4 cloves of garlic, put everything in the food processor and add olive oil until it gets to a smooth consistency. At the end it is going to have a very garlic flavour but, no worries, if you mix it in a hot soup, sauce or hot cheese sandwich..mmmmm the garlic flavor is going to be smooth.

 

Comment by Hester on January 21, 2011 at 1:58pm
Would you have time to share your Pistou recipe?
Comment by Hester on January 21, 2011 at 1:57pm
Oh, Yum!
Comment by Giulio Sturla on January 21, 2011 at 10:14am
Pistou, We have beautiful basil from My Garden and yesterday we have those garlic delivered to the restaurant from a local farm... The secret is seaweed in the compost!
Comment by Hester on January 21, 2011 at 9:37am
Ha-funny. And what recipes have you dreamed up?

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