Green garlic

kilikini said:

I'm making my cream of broccoli soup and I decided to throw a couple
cloves of garlic in. Upon smacking them with a cleaver to peel the
cloves, I noticed that the cloves are pretty green at the bottom. I
realize that means they're not quite "ripe" yet, but what does that
do to the flavor? Is it just less potent? Is it not safe to eat
this way?

Thought I'd ask the genious masses before I continue......

kili

Green at the ends, not sprouting up through the middle? Just cut the ends
off. Should be fine 🙂

Jill

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

kilikini said:

I'm making my cream of broccoli soup and I decided to throw a couple
cloves of garlic in. Upon smacking them with a cleaver to peel the
cloves, I noticed that the cloves are pretty green at the bottom. I
realize that means they're not quite "ripe" yet, but what does that
do to the flavor? Is it just less potent? Is it not safe to eat
this way?

Thought I'd ask the genious masses before I continue......

kili

Green at the ends, not sprouting up through the middle? Just cut the ends
off. Should be fine 🙂

Jill

but it goes halfway up the clove!

kili

kilikini said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

kilikini said:

I'm making my cream of broccoli soup and I decided to throw a couple
cloves of garlic in. Upon smacking them with a cleaver to peel the
cloves, I noticed that the cloves are pretty green at the bottom. I
realize that means they're not quite "ripe" yet, but what does that
do to the flavor? Is it just less potent? Is it not safe to eat
this way?

Thought I'd ask the genious masses before I continue......

kili

Green at the ends, not sprouting up through the middle? Just cut
the ends off. Should be fine 🙂

Jill

but it goes halfway up the clove!

kili

It's sprouting... cut out the green part and chop the white. It'll be fine
🙂

Jill

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

kilikini said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

kilikini wrote:
> I'm making my cream of broccoli soup and I decided to throw a couple
> cloves of garlic in. Upon smacking them with a cleaver to peel the
> cloves, I noticed that the cloves are pretty green at the bottom. I
> realize that means they're not quite "ripe" yet, but what does that
> do to the flavor? Is it just less potent? Is it not safe to eat
> this way?
>
> Thought I'd ask the genious masses before I continue......
>
> kili

Green at the ends, not sprouting up through the middle? Just cut
the ends off. Should be fine 🙂

Jill

but it goes halfway up the clove!

kili

It's sprouting... cut out the green part and chop the white. It'll be

fine

Quoted message said:

🙂

Jill

Thanks, Jill. I used it, I'm still making soup, but it
needs........something. I added so much cheese to try to "help" it, but
that's not what it needs. I used broccoli, garlic, onion, celery, stock,
cream, black pepper, worcestershire & thyme (as I said, it needed
SOMETHING). It's still kinda bland and as my friend Tara said, "It tastes
like Cream of Wheat." Blah.

Any clues?

kili

jmcquown said:

kilikini said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

kilikini wrote:
> I'm making my cream of broccoli soup and I decided to throw a couple
> cloves of garlic in. Upon smacking them with a cleaver to peel the
> cloves, I noticed that the cloves are pretty green at the bottom. I
> realize that means they're not quite "ripe" yet, but what does that
> do to the flavor? Is it just less potent? Is it not safe to eat
> this way?
>
> Thought I'd ask the genious masses before I continue......
>
> kili

Green at the ends, not sprouting up through the middle? Just cut
the ends off. Should be fine 🙂

Jill

but it goes halfway up the clove!

kili

It's sprouting... cut out the green part and chop the white. It'll be fine
🙂

There's a major change in garlic once it sprouts. You can use the
outside portions if desired but, the central sprout will impart a very
bitter taste to your dish.

Ross.
To email, remove the "obvious" from my address.

"kilikini" <[email hidden]> wrote in message
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Quoted message said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

kilikini said:

"jmcquown" <[email hidden]> wrote in message
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> kilikini wrote:
>> I'm making my cream of broccoli soup and I decided to throw a couple
>> cloves of garlic in. Upon smacking them with a cleaver to peel the
>> cloves, I noticed that the cloves are pretty green at the bottom. I
>> realize that means they're not quite "ripe" yet, but what does that
>> do to the flavor? Is it just less potent? Is it not safe to eat
>> this way?
>>
>> Thought I'd ask the genious masses before I continue......
>>
>> kili
>
> Green at the ends, not sprouting up through the middle? Just cut
> the ends off. Should be fine 🙂
>
> Jill
>
>

but it goes halfway up the clove!

kili

It's sprouting... cut out the green part and chop the white. It'll be

fine

Quoted message said:

🙂

Jill

Thanks, Jill. I used it, I'm still making soup, but it
needs........something. I added so much cheese to try to "help" it, but
that's not what it needs. I used broccoli, garlic, onion, celery, stock,
cream, black pepper, worcestershire & thyme (as I said, it needed
SOMETHING). It's still kinda bland and as my friend Tara said, "It tastes
like Cream of Wheat." Blah.

Any clues?

kili

Hi kili!!!

sometimes it just needs some time... and a bit of salt...

take a break, leave it alone, clear your palates with some treat and then
re-taste it...

it's amazing how things change after a while...

hugs!!!

sandra

"kilikini" <[email hidden]> wrote in message
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Quoted message said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

kilikini said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> kilikini wrote:
>> I'm making my cream of broccoli soup and I decided to throw a couple
>> cloves of garlic in. Upon smacking them with a cleaver to peel the
>> cloves, I noticed that the cloves are pretty green at the bottom. I
>> realize that means they're not quite "ripe" yet, but what does that
>> do to the flavor? Is it just less potent? Is it not safe to eat
>> this way?
>>
>> Thought I'd ask the genious masses before I continue......
>>
>> kili
>
> Green at the ends, not sprouting up through the middle? Just cut
> the ends off. Should be fine 🙂
>
> Jill
>
>

but it goes halfway up the clove!

kili

It's sprouting... cut out the green part and chop the white. It'll be

fine

Quoted message said:

🙂

Jill

Thanks, Jill. I used it, I'm still making soup, but it
needs........something. I added so much cheese to try to "help" it, but
that's not what it needs. I used broccoli, garlic, onion, celery, stock,
cream, black pepper, worcestershire & thyme (as I said, it needed
SOMETHING). It's still kinda bland and as my friend Tara said, "It tastes
like Cream of Wheat." Blah.

Any clues?

Kinda hard to recommend anything over the i'net without tasting it, but here
are some "food repair" ideas: butter fat, lemon juice, celery salt, fresh
dill, more salt & pepper. Or add a little bit of Tabasco if all else fails!

"Foxy Lady" <[email hidden]> wrote in message
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Quoted message said:

"kilikini" <[email hidden]> wrote in message
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Quoted message said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

kilikini wrote:
> "jmcquown" <[email hidden]> wrote in message
> news:[email hidden]...
>> kilikini wrote:
>>> I'm making my cream of broccoli soup and I decided to throw a

couple

Quoted message said:

Quoted message said:

Quoted message said:

>>> cloves of garlic in. Upon smacking them with a cleaver to peel the
>>> cloves, I noticed that the cloves are pretty green at the bottom.

I

Quoted message said:

Quoted message said:

Quoted message said:

>>> realize that means they're not quite "ripe" yet, but what does that
>>> do to the flavor? Is it just less potent? Is it not safe to eat
>>> this way?
>>>
>>> Thought I'd ask the genious masses before I continue......
>>>
>>> kili
>>
>> Green at the ends, not sprouting up through the middle? Just cut
>> the ends off. Should be fine 🙂
>>
>> Jill
>>
>>
>
> but it goes halfway up the clove!
>
> kili

It's sprouting... cut out the green part and chop the white. It'll be

fine

Quoted message said:

🙂

Jill

Thanks, Jill. I used it, I'm still making soup, but it
needs........something. I added so much cheese to try to "help" it, but
that's not what it needs. I used broccoli, garlic, onion, celery,

stock,

Quoted message said:

Quoted message said:

cream, black pepper, worcestershire & thyme (as I said, it needed
SOMETHING). It's still kinda bland and as my friend Tara said, "It

tastes

Quoted message said:

Quoted message said:

like Cream of Wheat." Blah.

Any clues?

kili

Hi kili!!!

sometimes it just needs some time... and a bit of salt...

take a break, leave it alone, clear your palates with some treat and then
re-taste it...

it's amazing how things change after a while...

hugs!!!

sandra

That's kind of where I'm at, Sandra. I'm thinking I should just leave it
sit for a half-hour or so. Maybe my palate and nose has been saturated.
<g> Thanks for the advice and it's really good to hear from you!!!!!!!!!!!

kili

"C. James Strutz" <[email hidden]> wrote in message
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Quoted message said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini wrote:
> "jmcquown" <[email hidden]> wrote in message
> news:[email hidden]...
>> kilikini wrote:
>>> I'm making my cream of broccoli soup and I decided to throw a

couple

Quoted message said:

Quoted message said:

Quoted message said:

>>> cloves of garlic in. Upon smacking them with a cleaver to peel the
>>> cloves, I noticed that the cloves are pretty green at the bottom.

I

Quoted message said:

Quoted message said:

Quoted message said:

>>> realize that means they're not quite "ripe" yet, but what does that
>>> do to the flavor? Is it just less potent? Is it not safe to eat
>>> this way?
>>>
>>> Thought I'd ask the genious masses before I continue......
>>>
>>> kili
>>
>> Green at the ends, not sprouting up through the middle? Just cut
>> the ends off. Should be fine 🙂
>>
>> Jill
>>
>>
>
> but it goes halfway up the clove!
>
> kili

It's sprouting... cut out the green part and chop the white. It'll be

fine

Quoted message said:

🙂

Jill

Thanks, Jill. I used it, I'm still making soup, but it
needs........something. I added so much cheese to try to "help" it, but
that's not what it needs. I used broccoli, garlic, onion, celery,

stock,

Quoted message said:

Quoted message said:

cream, black pepper, worcestershire & thyme (as I said, it needed
SOMETHING). It's still kinda bland and as my friend Tara said, "It

tastes

Quoted message said:

Quoted message said:

like Cream of Wheat." Blah.

Any clues?

Kinda hard to recommend anything over the i'net without tasting it, but

here

Quoted message said:

are some "food repair" ideas: butter fat, lemon juice, celery salt, fresh
dill, more salt & pepper. Or add a little bit of Tabasco if all else

fails!

Quoted message said:

I never thought to use dill............hmmmmmm. Would that work in the
soup? I have lemon juice, but didn't add that. Maybe I'll try that as
well. Thank you!

kili

<RR> wrote in message news:[email hidden]...

Quoted message said:

jmcquown said:

kilikini said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> kilikini wrote:
>> I'm making my cream of broccoli soup and I decided to throw a couple
>> cloves of garlic in. Upon smacking them with a cleaver to peel the
>> cloves, I noticed that the cloves are pretty green at the bottom. I
>> realize that means they're not quite "ripe" yet, but what does that
>> do to the flavor? Is it just less potent? Is it not safe to eat
>> this way?
>>
>> Thought I'd ask the genious masses before I continue......
>>
>> kili
>
> Green at the ends, not sprouting up through the middle? Just cut
> the ends off. Should be fine 🙂
>
> Jill
>
>

but it goes halfway up the clove!

kili

It's sprouting... cut out the green part and chop the white. It'll be

fine

Quoted message said:

Quoted message said:

🙂

There's a major change in garlic once it sprouts. You can use the
outside portions if desired but, the central sprout will impart a very
bitter taste to your dish.

Ross.
To email, remove the "obvious" from my address.

Shoots, we just bought this stuff yesterday at the grocery store, too. It
was really nicely, tightly enclosed in it's paper wrap, but when I extracted
a clove, the bottom part was green. Well, I used it, we'll see.

kili

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Hi kili!!!

sometimes it just needs some time... and a bit of salt...

take a break, leave it alone, clear your palates with some treat and then
re-taste it...

it's amazing how things change after a while...

hugs!!!

sandra

That's kind of where I'm at, Sandra. I'm thinking I should just leave it
sit for a half-hour or so. Maybe my palate and nose has been saturated.
<g> Thanks for the advice and it's really good to hear from
you!!!!!!!!!!!

kili

Glad to have a break to post...

We moved to PA and I'm surrounded by boxes and stuff I didn't even remember
having!!!

Hopefully I'll be "really" cooking soon and if I can finally clear the
kitchen area, I'll post a few pics over yonder to share the joys of a new
kitchen with you...

hugs!!!

sandra

"kilikini" <[email hidden]> wrote:

snip

Quoted message said:

Thanks, Jill. I used it, I'm still making soup, but it
needs........something. I added so much cheese to try to "help" it, but
that's not what it needs. I used broccoli, garlic, onion, celery, stock,
cream, black pepper, worcestershire & thyme (as I said, it needed
SOMETHING). It's still kinda bland and as my friend Tara said, "It tastes
like Cream of Wheat." Blah.

Any clues?

kili

If it's supposed to be cream of broccoli soup but, tastes like cream
of wheat I'd take a wild stab and say it might be helped with some
more broccoli? ;-).
A dash of freshly squeezed lemon juice might perk it up a bit as well.

Ross.
To email, remove the "obvious" from my address.

kilikini said:

"C. James Strutz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> kilikini wrote:
>> "jmcquown" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> kilikini wrote:
>>>> I'm making my cream of broccoli soup and I decided to throw a
>>>> couple cloves of garlic in. Upon smacking them with a cleaver
>>>> to peel the cloves, I noticed that the cloves are pretty green
>>>> at the bottom. I realize that means they're not quite "ripe"
>>>> yet, but what does that do to the flavor? Is it just less
>>>> potent? Is it not safe to eat this way?
>>>>
>>>> Thought I'd ask the genious masses before I continue......
>>>>
>>>> kili
>>>
>>> Green at the ends, not sprouting up through the middle? Just cut
>>> the ends off. Should be fine 🙂
>>>
>>> Jill
>>>
>>>
>>
>> but it goes halfway up the clove!
>>
>> kili
>
> It's sprouting... cut out the green part and chop the white.
> It'll be fine 🙂
>
> Jill
>
>

Thanks, Jill. I used it, I'm still making soup, but it
needs........something. I added so much cheese to try to "help"
it, but that's not what it needs. I used broccoli, garlic, onion,
celery, stock, cream, black pepper, worcestershire & thyme (as I
said, it needed SOMETHING). It's still kinda bland and as my
friend Tara said, "It tastes like Cream of Wheat." Blah.

Any clues?

Kinda hard to recommend anything over the i'net without tasting it,
but here are some "food repair" ideas: butter fat, lemon juice,
celery salt, fresh dill, more salt & pepper. Or add a little bit of
Tabasco if all else fails!

I never thought to use dill............hmmmmmm. Would that work in
the soup? I have lemon juice, but didn't add that. Maybe I'll try
that as well. Thank you!

kili

Sure, dill works with a lot of stuff! You told me you didn't add any salt
when you made your stock so that's probably the punch it needs.

Jill

If you have any left, let me suggest that you put it in a cool dark place
(not your fridge) until Sept and them plant it. Next July you should have a
lot of good tasting garlic.

Dwayne

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<RR> wrote in message news:[email hidden]...

Quoted message said:

jmcquown said:

kilikini wrote:
> "jmcquown" <[email hidden]> wrote in message
> news:[email hidden]...
>> kilikini wrote:
>>> I'm making my cream of broccoli soup and I decided to throw a couple
>>> cloves of garlic in. Upon smacking them with a cleaver to peel the
>>> cloves, I noticed that the cloves are pretty green at the bottom. I
>>> realize that means they're not quite "ripe" yet, but what does that
>>> do to the flavor? Is it just less potent? Is it not safe to eat
>>> this way?
>>>
>>> Thought I'd ask the genious masses before I continue......
>>>
>>> kili
>>
>> Green at the ends, not sprouting up through the middle? Just cut
>> the ends off. Should be fine 🙂
>>
>> Jill
>>
>>
>
> but it goes halfway up the clove!
>
> kili

It's sprouting... cut out the green part and chop the white. It'll be

fine

Quoted message said:

Quoted message said:

🙂

There's a major change in garlic once it sprouts. You can use the
outside portions if desired but, the central sprout will impart a very
bitter taste to your dish.

Ross.
To email, remove the "obvious" from my address.

Shoots, we just bought this stuff yesterday at the grocery store, too. It
was really nicely, tightly enclosed in it's paper wrap, but when I
extracted
a clove, the bottom part was green. Well, I used it, we'll see.

kili

"C. James Strutz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini wrote:
> "jmcquown" <[email hidden]> wrote in message
> news:[email hidden]...
>> kilikini wrote:
>>> I'm making my cream of broccoli soup and I decided to throw a

couple

Quoted message said:

Quoted message said:

Quoted message said:

>>> cloves of garlic in. Upon smacking them with a cleaver to peel the
>>> cloves, I noticed that the cloves are pretty green at the bottom.

I

Quoted message said:

Quoted message said:

Quoted message said:

>>> realize that means they're not quite "ripe" yet, but what does that
>>> do to the flavor? Is it just less potent? Is it not safe to eat
>>> this way?
>>>
>>> Thought I'd ask the genious masses before I continue......
>>>
>>> kili
>>
>> Green at the ends, not sprouting up through the middle? Just cut
>> the ends off. Should be fine 🙂
>>
>> Jill
>>
>>
>
> but it goes halfway up the clove!
>
> kili

It's sprouting... cut out the green part and chop the white. It'll be

fine

Quoted message said:

🙂

Jill

Thanks, Jill. I used it, I'm still making soup, but it
needs........something. I added so much cheese to try to "help" it, but
that's not what it needs. I used broccoli, garlic, onion, celery,

stock,

Quoted message said:

Quoted message said:

cream, black pepper, worcestershire & thyme (as I said, it needed
SOMETHING). It's still kinda bland and as my friend Tara said, "It

tastes

Quoted message said:

Quoted message said:

like Cream of Wheat." Blah.

Any clues?

Kinda hard to recommend anything over the i'net without tasting it, but

here

Quoted message said:

are some "food repair" ideas: butter fat, lemon juice, celery salt, fresh
dill, more salt & pepper. Or add a little bit of Tabasco if all else

fails!

I find a splash or so of light (so it doesn't mess the appearance up) soy
helps with things like this too.

Shaun aRe