Skip to main content

Ramping Up for National Garlic Day: The Bloggers & The Scoop #4theLoveofGarlic #Sponsor

I love garlic. No two ways about it. If a recipe calls for one clove of garlic, I scoff and add in - a bare minimum of - two more cloves for good measure! 

The Italians have a saying: chi usa l'aglio non fa mai sbaglio. The gist of it is this: using garlic is never wrong. Agreed. While I am not Italian, I learned to cook in Italy, so my cooking sensibilities hail from there.


So, when Dreamfarm offered their new Garject to a group of bloggers to review*, I decided to make it a party. I rallied six bloggers. And for six days, leading up to National Garlic Day which is Wednesday, April 19th, we'll be sharing garlic creations, reviewing the Garject, and hosting a giveaway. Six of our lucky readers will win their own Garject.

Melissa's Produce is also sponsoring #4theLoveofGarlic and shipped all the bloggers a huge box of garlic, including elephant garlic and black garlic, to use in their recipes.

The Bloggers 
listed alphabetically
Culinary Adventures with Camilla

The Scoop
Here's the schedule for the posts...if you're a garlic fan, you won't want to miss any of these recipes. Stay tuned! Oh, and several of us will be posting bonus recipes, so you'll have more than enough inspiration for those garlic cloves.

April 14: Café Terra
April 16: Kahakai Kitchen
April 19: event round-up with Culinary Adventures with Camilla

The Giveaway
For more information about the giveaway, stay tuned. Check back on April 12th for how you can win a Garject for yourself!

You can find Dreamfarm: on the web, on Facebook, on Twitter, and on Pinterest.

You can find Melissa's: on the web, on Facebook, on Twitter, on Pinterest, and on Instagram

*Disclosure: Bloggers received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa's Produce for the purpose of recipe development. Comments are 100% accurate and 100% our own. We have received no additional compensation for these posts.

Comments

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.