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Chefs and Nature Lovers-- Garlic Mustard Challenge

Home Forums Events Food & Drink Events Chefs and Nature Lovers– Garlic Mustard Challenge

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Viewing 15 posts - 76 through 90 (of 93 total)
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  • #261693
    Manatee
    Manatee
    Participant

    Folks– due to schedule conflicts, Nitrogenman and Co. will be unable to attend this year :(

    So sad! Hope they can make it next year, they will be missed.

    #261694

    michaelcoyote
    Participant

    Bear wrote >>
    *whuff*
    The garlic mustard is actually very tasty, on its own — as is garlic. But as the dearth of garlic-based cocktails out there suggests, even hard-core garlic lovers aren’t all that keen on drinking the stuff, and I suspect this will meet with similar reviews.

    What about a bloody mary type concoction with vodka and tomato juice? Could be just the thing.

    #261695

    I happen to be a huge proponent against garlic mustard…it is encouraging to see a post dedicated to this. Keep up the good work!

    #261696

    Bear
    Participant

    michaelcoyote wrote >>
    What about a bloody mary type concoction with vodka and tomato juice? Could be just the thing.

    I suppose. That’s what Drew suggested too. I was thinking maybe clarified tomato water with a little cucumber and vodka…. Regardless, though, it’s going to be a lot like a salad in a glass.

    Manatee wrote >>
    Folks– due to schedule conflicts, Nitrogenman and Co. will be unable to attend this year

    Hunh? Bummer — he was all fired up about it too.

    #261697

    michaelcoyote
    Participant

    Bear wrote >>

    michaelcoyote wrote >>
    What about a bloody mary type concoction with vodka and tomato juice? Could be just the thing.

    I suppose. That’s what Drew suggested too. I was thinking maybe clarified tomato water with a little cucumber and vodka…. Regardless, though, it’s going to be a lot like a salad in a glass.

    Yeah, though I’d probably be OK with that if there was vodka involved..

    Keep in mind the promise of Bloody Marys might be helpful to motivate people there early…

    #261698

    Alex Silbajoris
    Participant

    How about infusing it in vinegar? It could make a Secret Ingredient for a dressing or marinade.

    mmmmm Laurelville apple cider viegar….

    #261699
    Manatee
    Manatee
    Participant

    OK, here was my brainstorm today…

    I’d love to infuse some vodka with the garlic mustard root and leaves, as well as dill and possibly a bit of lemon peel, and then make martinis with that and use capers instead of olives. Float a dill leaf or two on top, and a curl of lemon zest. Then I’d like to have that with some salmon that had been cooked over a bed of garlic mustard greens. And some new potatoes roasted in a campfire.

    What else is springy? Maybe some asparagus roasted in butter or olive oil and sea salt, then drizzled with garlic mustard and honey aioli and snipped chives.

    Something with yoghurt, mint, minced red onions and cucumber might be interesting. Ireally do see this as either fitting in a sort of Eastern European palette, or an Asian one. Making an actual, mustardy condiment with it might be interesting.

    Doing a soup with GM leaves, and potatoes, and cream, and pureeing that so that it turns brilliant jade green.

    #261701

    lifeontwowheels
    Participant

    Manatee wrote >>
    OK, here was my brainstorm today…
    I’d love to infuse some vodka with the garlic mustard root and leaves, as well as dill and possibly a bit of lemon peel, and then make martinis with that and use capers instead of olives. Float a dill leaf or two on top, and a curl of lemon zest. Then I’d like to have that with some salmon that had been cooked over a bed of garlic mustard greens. And some new potatoes roasted in a campfire.
    What else is springy? Maybe some asparagus roasted in butter or olive oil and sea salt, then drizzled with garlic mustard and honey aioli and snipped chives.
    Something with yoghurt, mint, minced red onions and cucumber might be interesting. Ireally do see this as either fitting in a sort of Eastern European palette, or an Asian one. Making an actual, mustardy condiment with it might be interesting.
    Doing a soup with GM leaves, and potatoes, and cream, and pureeing that so that it turns brilliant jade green.

    Tzatziki is Greek style yogurt and cucumber sauce

    #261702

    Bear
    Participant

    Manatee wrote >>
    OK, here was my brainstorm today…
    I’d love to infuse some vodka with the garlic mustard root and leaves, as well as dill and possibly a bit of lemon peel, and then make martinis with that and use capers instead of olives.

    Dill and garlic mustard might have potential. I’d say use about this much dill. ;-) A week or ten days should do it. I would guess — really guess — that the garlic mustard should infuse for about half as long, but do the dill first, then as the garlic mustard infuses, sample every day or so to see how it’s coming. Platinum vodka (7x distilled, $9.95/750ml) highly recommended.

    #261703

    Alex Silbajoris
    Participant

    Yesterday at the Earth Day event in Goodale, FLOW had a table and a tub of garlic mustard pesto – it was GREAT. The texture was perfect, and the flavor was strongly garlic, with no extra garlic added, just from the greens. The recipe called for “enough garlic mustard to choke a horse” also olive oil and walnuts.

    I’m going to make a batch from the GM we have here in our own yard. Why, it’s even being freshly washed as I write…

    #261704

    Alex Silbajoris
    Participant

    So I did.

    #261705
    Manatee
    Manatee
    Participant

    What a lovely picture!

    I’ve noticed that as this stuff flowers, it gets sweeter and more mellow.

    It looks like we will be picking right on Cave Road, in the heart of the Sanctuary. Sunday Sunday Sunday!

    I’ll send everyone emails to get an exact count of who is going. I might go Saturday night, or Sunday mporning, depending on the head count.

    #261706
    Manatee
    Manatee
    Participant

    Let me know if you need directions or times, looks like we have about 5-10 people going.

    :)

    #261707
    Manatee
    Manatee
    Participant

    Okay, here are directions if anyone still needs them:

    Take Route 23 (High Street) southward, through downtown Chillicothe, then make a right (West)on Route 50 West. Take that through Bainbridge, soon after Bainbridge make a left on Cave Road by the signs that say Highlands Nature Sanctuary. Please, please Google these directions (or whatever method you use), and print yourself out a map if you’d like to come. It’s easy to get there, only three roads, but also a little windy and mysterious :)

    About a mile down Cave Road, you will see the Appalachian Forest Museum (big sign out front, people milling about). The address is 7660 Cave Road, Bainbridge, Ohio, 45612. We will all be meeting at 10am there. I’ll be there early to direct parking.

    Wear long sleeves and long pants, cover your feet. We will be in deep woods, and I don’t want anyone to get poison ivy, or get caught in berry canes. I’m bringing gloves for everybody, latex restaurant gloves. Wear sun protection if you need it, although it’s a mite shadier under the newly-leafed trees. Pack some food and water, a backpack is great because it keeps your hands free. If you’d like to bring garlic mustard home to eat, bring some plastic bags, moist paper towels, or coolers with ice.

    I have a feeling we may be stopping at Giovanni’s Pizza on the way out of town, and maybe the DQ :D

    Thanks, if you need anything or get lost, call my cell 419-202-0064. It may or may not work in the woods, so remember to Google those directions! Thanks guys, see you in the beautiful Ohio woods!

    #261708

    Bear
    Participant

    And as added incentive, the pickers are invited back to my place (Manatee knows the way) for garlic-mustard-free gin-and-tonics after the event, in appreciation for their hard work.

Viewing 15 posts - 76 through 90 (of 93 total)

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