Among the perks of going to a farmer’s market is actually getting to speak to the person who grew your food. I talk about this all of the time in different ways. In class, when I am teaching the Politics of Food unit, we discuss the concept of “eating lower on the commodity chain;” in my Lacto-Fermentation classes, I talk about using fresh ingredients, about knowing when items were harvested; with my peers and I talk about food safety and how knowing and respecting the people who are producing our food will make it safer. My neighbor asked how I became so knowledgeable about food production – I am an ENGLISH teacher, not a Biology teacher, nor Environmental Science teacher, nor a Horticulture teacher. I learned by asking questions of the farmers who produce my food. Sometimes I take this for granted – that I have this direct access, but you don’t have to belong to a CSA or buy a half a steer once a year to have this kind of contact. If you choose to buy your produce at one of the many farmer’s markets that are springing up all over our area, you can ask questions of the farmers – the men and women who are on the other side of the table.
As I have said before, the farmers I know are among the smartest people with whom I am acquainted. Before they were farmers, or in addition to farming, they earned degrees in English, Neuro-science, History, Bio-chemistry, Social Work, and Education; they were college professors, lab techs, nurses, Elementary School principals, and teachers. I know only one who knew he always wanted to be a farmer. All of the others came to farming for a myriad of reasons, none of which is any less fascinating than the rest.
This week at the Collingswood Farmer’s Market, I met my friend Laura who introduced me to her farmer friends, Barry and Carol Savoie from Savoie Organic Farm in Williamstown, NJ. On Saturday, among other produce, the Savoies had beautiful garlic, and I had the opportunity to “talk garlic” with Barry. The variety this week was White German Extra Hardy, a variety I haven’t had since my visit to Ecosophy Farm in Woodward, PA. Due to the massive individual cloves, this garlic is especially good to roast because it can stay on the heat longer without drying out which allows for the flavors to really develop. You know how Silver Queen corn gets really sweet when you roast it? This garlic is the Silver Queen of garlic.
I learned that the Savoies both wandered a bit, but came back to New Jersey to settle down on land owned by Carol’s father. They went through the arduous process of attaining Organic certification, which is quite a task for any farm, but especially a small farm. For Barry, this isn’t just about certification and the Organic moniker – he believes in treating his land well in order to be a good steward of the environment. While they do not have on-farm sales, these busy farmers have three different CSA options, and make produce available at three markets: Collingswood, Headhouse in Philadelphia, and Ocean City.
If we are planning a meal that is going to be on the grill for a while, we will plan to roast some garlic to have on hand. It keeps for about two weeks in the fridge, although we generally use it up much faster that that.
- Brush the head of garlic to remove any dirt that might be clinging to it. DO NOT WASH IT!
- Wrap the entire head in foil.
- Place the wrapped head of garlic on the back of the grill as soon as you can. If you use a charcoal grill, put it on when you put the grill grates on and just leave it there, even after you are done grilling, with the lid down, until your coals have burned down. If you use a gas grill, the garlic should be on the heat for at least an hour (medium heat), but more is better. Just be sure the foil packet is not directly over the flames.
To use it, just squeeze out a clove and spread it on bruschetta, or mash it and add it to salad dressing, or mix it with butter to spread on that roasted Silver Queen corn!