Continuing education continues

Image by jesssloss via Flickr

To paraphrase Richard Nixon, I am not a cook.

It was just a few years ago that I first tasted the difference fresh herbs make.

So having absorbed the "most garlic comes from China" lesson, I picked up fresh garlic from Nao Tang at the Minneapolis Farmers Market.

Chopped it, threw it in the frying bang and BingBangBoom! Garlic explosion! I was enveloped in fruity fresh garlic. I felt like I was deep inside garlic itself.

And the taste? That same distance I'd traversed when I moved from garlic powder to dried bulbs? Same quantum leap using fresh, local garlic. Maybe greater.