Garlic as a vegetable, and as medicine

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Garlic and broccoflower pasta. They probably smelled it all the way to Danbury.

Last night I went to bed at 10 and fell asleep immediately. I woke up and looked at the clock. It said 6:10 a.m. I thought the clock was wrong, because I thought I had just gone to bed. Deep sleep like this is not the rule for those of us of Boomer age. I used to think I would never sleep through the night again without getting up, but now I often sleep through the night. Partly, I’m sure, it’s because it’s so quiet here. And partly it’s because my stress level is a tiny fraction of what it was in San Francisco. But I’m beginning to suspect there is another factor — garlic.

I ate an entire head of raw garlic with my supper last night. If you Google for “garlic and sleep,” you’ll find that there is indeed some evidence that garlic promotes sound sleep. Last night’s garlic was in a pesto that I made from fresh basil from my garden. The tomatoes are gone, and their old vines have been sent to the compost bin. But the basil is flourishing. Still, who wants pesto every night. It’s hard to think of dishes that can tolerate raw garlic in large quantities.

I’m running an experiment tonight. I had another entire head of garlic with dinner. In the fridge there was a head of broccoflower that I bought at the Food Lion in Walnut Cove. I sautéed the broccoflower in coconut oil, to which I added a bit of white wine mixed with vegetable boullion to control the temperature. I’ve gotten in the habit of tossing cooked pasta in brewer’s yeast before I add the pasta to whatever it’s going in. I threw in some olive oil and some pepper. I ate it all, with no guilt.

Remember that garlic needs to be crushed or minced and allowed to sit for a while before you eat it to allow that magical garlic chemical reaction to take place. I like to add salt to the garlic during this process. It helps make the garlic sweat, and the salt zings the garlicky flavor. There’s no reason in the world why garlic shouldn’t be treated like a vegetable, instead of as seasoning. Except for social reasons. Around here, there’s only the cat to notice, and she seems to like garlic breath.

Maybe you have to be an old hippy like me to appreciate dishes like this. Google for terms like “garlic and health.” It’s fine medicine. Cheap, too, even if you buy the good garlic from Gilroy.

Farmer's market update

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The farmer’s markets around here are small but very good. I’ve not been going to the big farmer’s markets like the ones in Winston-Salem or Sandy Ridge. The King and Danbury farmer’s markets, both of which are in Stokes County, have had everything I need. I’m also getting to know some of the local farmers, who are always happy to take the time to tell you where their farm is and how they farm. Above are free-range eggs from Pinnacle, tomatoes and pimento peppers from Francisco, and apples from north Stokes. Pimento peppers are rarely grown around here for some reason, but they’re my favorite, eaten raw and fresh, or whomped into what I call Carolina Church Supper Potato Salad. I also got some Stokes County honey, which they said was blackberry honey. I’ve never had blackberry honey before. It’s really good.

Makin' the best of the early garden

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With the garden sorta-kinda producing, curry seems to be the default supper. The squash came from the Danbury farmer’s market, because I’m still getting very few. But the cayenne, green pepper, and green tomatoes came from my garden. My sister grew the garlic.

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A hastily improvised raita to go with the curry — cucumber and cherries. The cucumber came from the Danbury farmer’s market. The cherries came from Levering Orchard. Lesson learned: next time don’t attempt raita unless I have yogurt instead of cottage cheese. It wants to be creamy, not lumpy-runny.

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Curry in the pan, with coconut oil

Vegan pesto

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Vegan pesto with homegrown basil and homegrown garlic

If you’ve got fresh basil (and I do — apparently the deer don’t like it and left it for me), then you’ve got to make pesto. No pine nuts? Use walnuts. No parmesan? Use … brewer’s yeast. Living in an RV and no proper chopping instruments? Just lazily mince the basil as best you can. Pesto is very flexible and very forgiving. Macaroni (whole wheat, at least) works just fine.

I’m not a vegan, but I love good vegan cookery. Brewer’s yeast is a staple that I always keep on hand. During the winter I used it as a binder in salmon cakes. I’m finding that it makes a nice, nutty substitute for grated parmesan. It helps if you’ve ever been to the Red Vic Movie House on Haight Street in San Francisco. Having their brewer’s yeast popcorn is a good lesson in not being afraid of brewer’s yeast.

Here in the rural South, though, the concept of parmesan seems to be different. Ordinary grocery stores have it, but it’s coarsely grated, soft, and greasy, more like grated jack cheese than parmesan. Apparently that’s what country people like, the same way they like salad dressings so thick that they won’t pour and have to be served with a spoon. I’m finding that Southerners have even forgotten what good mayonnaise is all about. A country grocery store may have twelve different brands of mayonnaise, but every one of them will contain adulterants and inferior ingredients, and they’re not fit to eat. Another complaint, as long as I’m complaining, is that Southerners of all people don’t seem to understand buttermilk anymore. It’s almost impossible to find buttermilk that doesn’t have adulterants like tapioca. I’ve given up on buttermilk and have just switched to soy milk. But I haven’t given up on speaking to grocery store managers. If I find the manager and say politely that it sure would be nice to have buttermilk that’s just buttermilk, the manager looks at me like I’m from Mars. But I soldier on.

In the San Francisco Bay Area, people understand about good milk. Around here, that’s been forgotten. People buy whatever the local dairy sells. They don’t read the labels, and they don’t ask questions. Hormones? No problem. Preservatives? No problem. Tapioca in the buttermilk? No problem. I’m tempted to draw parallels between Southerners’ passivity and ignorance about who sells them good food to their passivity and ignorance about who sells them good government. But I’ll leave that for another day, even as I continue to ask grocery store managers if they have any better buttermilk, and where did those onions come from.

Road trip: Mayberry and beyond

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Good farming: here swaths of tobacco are alternated with swaths of rye, a nitrogen-fixing crop. This is near Sauratown Mountain in Stokes County.

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By Mayberry, I mean, of course, Mount Airy, North Carolina. Mount Airy is Andy Griffith’s hometown, and they are mighty proud of that. On the other hand, they’re constantly ticked with Andy Griffith because he lives in Los Angeles and apparently doesn’t much like visiting Mount Airy. But that doesn’t seem to diminish Mount Airy’s pride. [Correction: Someone who knows more about this than I do tells me that Andy Griffith now lives in Manteo, North Carolina, on the coast.]

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Mount Airy does a booming business in “Andy of Mayberry” tourism. Ground Zero for that tourism is Snappy Lunch on Main Street, because it was mentioned from time to time on the television show. Don’t even think of going to Mount Airy without stopping at Snappy Lunch for a pork chop sandwich. Bring some anti-acid. Californians, can you believe my San Francisco Jeep now has a North Carolina license plate and is parked in front of Snappy Lunch?

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Behind the grill at Snappy Lunch — burgers and pork chops.

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Barney also gets his due. I think Aunt Bee actually moved to Mount Airy after she retired and no doubt zipped straight to the top of the Mount Airy social ladder. This is nextdoor to Snappy Lunch. [Correction: I understand that Aunt Bee actually moved to Siler City, North Carolina, not Mount Airy.]

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Aunt Bee

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The cast

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Checkers and souvenirs nextdoor to Snappy Lunch.

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Mount Airy is truly blessed, because it is famous for not one but two things — Andy Griffith, and granite. Here’s a view of Mount Airy’s enormous granite quarry. Yes I go out of my way to take these pictures for you. I’ve seen all this stuff before!

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You can even go for a tour, if you like. So that it gets indexed for Google search, the sign says “North Carolina Granite Corporation, World’s Largest Open-Face Granite Quarry.”

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This cottage has seen better days, but once upon a time the granite was so inexpensive that Mount Airy cottages could be built from it.

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A mighty cool bug-eyed tractor near Cana, Virginia. Cana is just north of Mount Airy, North Carolina.

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Cherry-picking time near Cana, Virginia

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Up a cherry tree. I asked if I could take her picture, and she said yes. Then she asked, do you know who I am? And I said no. She said good. So this must be the principal of the school, or a preacher’s wife — someone important in Cana, Virginia, who ought not to be photographed up a tree.

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The Levering Orchard has been in business for three generations. It’s operated by the couple who do the Simple Living series for PBS. I stopped to buy cherries.

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Inside the Levering Orchard shed

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Fresh-picked cherries at Levering Orchard are brought to the shed to be sold.

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Nature reclaims an old house in orchard country near Cana, Virginia. Gavin, do you recognize this place?

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Another building goes back to nature near Cana, Virginia. I love things like this because it is the essence of art nouveau. It may take me a few years to get enough overgrowth, but I hope to get this overgrown look at my little place at the edge of the woods.

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Now we have climbed the Blue Ridge around Bell Spur, Virginia, altitude around 2500 feet. We are looking down, and south, toward Stokes and Surry counties, North Carolina.

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Tractor and sickle near Laurel Fork, Virginia

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The Marshall home place at Laurel Fork, Virginia. This was one of the closest neighbors to my great uncle Barney Dalton.

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The road to Uncle Barney’s. My great uncle Barney Dalton’s place has always seemed magical to my siblings and me. Children often don’t like visiting relatives, but we loved to visit Uncle Barney. He had a farm of about a hundred acres, as self-sufficient as it was possible to be. Barney was an old man when I was a child. He was born in 1876 and died in 1972. When I think about relocalization and living close to the land, it’s Uncle Barney’s place I always think of. They had everything — cows, a huge barn, pigs, a trout pond, pasture, grain fields, gardens, and places to store what they produced. There was even a water-wheel-driven mill owned, I think, by the Marshalls on land adjoining Barney’s. Barney’s place has stayed in the family. His grandson continues to maintain the place, though he doesn’t live there and the place is unoccupied. The place is almost a family shrine, a testament to the enduring high esteem in which we all held Uncle Barney. The land is worth a fortune now and is surrounded by a resort, but the Dalton heirs, bless them, refuse to sell because of promises they made to the older generations. Above is the road to Uncle Barney’s. It’s almost a mile long. When I was a child, it crossed several pastures, and one had to stop and open several pasture gates on the way in. Uncle Barney’s place is near Laurel Fork, Virginia.

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Uncle Barney’s. It has changed, but not drastically.

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Aunt Rosie’s food cellar

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Uncle Barney’s backyard. When I was a child, I walked with Uncle Barney and my father to the upper pasture to get the cow, which Barney brought to the backyard here for his daughter to milk.

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Uncle Barney’s kitchen window. What I would give to sit down to a meal in that kitchen again!

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This is just a little field now, but 50 years ago it was the kitchen garden.

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An upstairs window at Uncle Barney’s

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The side yard at Uncle Barney’s, looking toward one of the pastures. When I say that, when contemplating relocalization, my reference is how my older relatives lived, Uncle Barney’s place is of course one of the places I think of. Yet most of my older relatives lived like this, on largish, self-sufficient farms. I was very lucky to have witnessed this when I was boy. I had no idea how practical such references would be for a retiring, relocalizing, boomer like me.

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Uncle Barney’s barn is gone now, but it used to stand at the far end of this meadow.

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Very old electrical apparatus still feeds Uncle Barney’s place.

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A while back I promised that I would look in on the cabbage crop in Carroll County, Virginia. It’s coming along! I’ll be eating it in a month or two. The road at the top right is the Blue Ridge Parkway.

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Cabbage!

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Nature reclaims an old trailer near Meadows of Dan, Virginia.

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Turnips at a roadside produce stand near Meadows of Dan, Virginia. Once upon a time I was served turnips at a fancy restaurant in San Francisco. I said to the waiter, “Man, it takes confidence to serve turnips.”

Ready to be turned into supper…

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I’m so excited you’d think I was the first person to ever have a little garden. By the way, when green tomatoes have some sort of blemish that makes them look like they won’t survive until they ripen, just pick ’em and cook ’em. I’m still waiting for my first fully ripe, fully proper summer tomato. The two tomatoes here are just cherry tomatoes. When I get that first tomato, I know exactly what I’m going to do with it. Photo to come in a week or so, I hope. Hey, it’s not fancy San Francisco Chronicle food photography, but it makes you hungry, doesn’t it?