chilung

Sqeeeeeeeeeee

I had an expensive chat with a taxi driver after Cab Noc tonight, that ranged through many topics but ended up on organic foods, and he happened to mentioned he's bought a property and had put up two greenhouses to grow organic produce. He mentioned tomatoes, herbs, greens, olives and chinese gooseberries , so I asked him was he planning to grow organic garlic (which is one of the few products that I will say without hesitation is ALWAYS better organic, more flavour, less cloves, LOADS more flavour) anyway he happened to mention he was going to grow a garlic but a garlic from france, a leaf based garlic, which at first I thought was wild garlic, but apparently wild garlic still has the bulb in addition to the leaf (that is used), where as this is pure leaf (well at least, that's what you eat), so a reference to a certain series of books popped into my head,

Me: Ransom?

Him: That's it, I always forget its name

He then went on to say one of its best points is it has all the flavour and none of the stench factor, and breath factor that comes from other kinds of garlic (nice sales pitch, I'll believe it when I try it), but I'm sorry to me that's news worthy, Victoria is getting Organic Ransom
Sqeeeeeeeeeeee!!!!!!!!!!!!!! Yeah I know, its kind of sad, I'm getting excited over a variety of garlic I haven't tried (and probably can't eat a lot of in my current condition).

P.S. That series of books? Take a guess Gaia children

P.P.S Slow Food website its more than just a movement for food snobs.