Forget the stale garlic powders of spice cabinets past.
This season, head to the Greenmarket for a taste of grown-up garlic that happens to be dried.
Pat Salvati and Dorothy DeMarco, the husband-and-wife team behind Salento Farm, grow almost nothing else but sweet-scented German Red Rocambole hard-neck garlic on their land in Shelton, Connecticut. In addition to selling the garlic fresh, Salvati and DeMarco also slowly dry and grind the cloves themselves to make a pleasantly pungent, filler-free powder that's guaranteed to class up your garlic bread--or grilled meats, salads and pastas, for that matter.
This summer, Salvati and DeMarco have gone mad-scientist wild in the kitchen, concocting a new line of flavored powders: There's a poblano-chile-enhanced option with a gentle warming heat, an intensely aromatic rosemary-infused version and a zingy lemon-laced little number (all bottles $7 each.)
Each bottle, which contains two ounces, should last long past summer's prime. The Salvati-DeMarcos encourage customers to sniff samples at their farm stand, so go on, take a whiff: Your spice cabinet will thank you.
Available at the Union Square, Brooklyn Borough Hall, McCarren Park and Fort Greene Park Greenmarkets on Saturdays; Columbus Ave. Greenmarket on Sundays; salentofarm.net
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