Things are really shaping up in our huerto, our little vegetable garden. Yesterday the last of the broad beans were harvested and they leave us with a nice patch to fill with something else tasty.
Our garlic, which is a variety from Granada, is now just about ready for harvesting.
As you can see, it´s a small variety, slightly pink, and it tastes very sweet. Here it is alongside one of our onions which we had expected to be bigger, but no matter…they taste great.
So, we now need to pick our 320 garlic bulbs and dry them out a little. We already have a waiting list of people who want a few, so my worries about how on earth we would use that many are already being addressed.
In order to celebrate the new garlic I made a simple dish of chicken joints, potatoes, small chunks of a whole lemon, a bulb of the fresh garlic, salt, pepper, olive oil and some rosemary and oregano from our garden. I was inspired by this lovely simple recipe from Mary Cadogan over on the BBC website, but played around with it – I hope she won´t mind!
Into the oven it went, after having a good slug of local dry sherry poured over, where it sat cooking slowly at a medium heat for about 2 hours.
A little salad of finely chopped tomato with some chopped garlic and the last few fresh broad bean pods was my final tribute to the garden.
Simple, tasty and a perfect pick me up for the Up the Mountain garlic pickers!
Chica Andaluza 