June 2011 Desktop Calendar

June 2011 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for June is a picture of fresh garlic (ail nouveau), which you can find on market stalls in France starting in early June.

For the longest time I never really stopped to think about the fact that the large majority of garlic heads the cook uses are dried, and if they’re dried, they have to have been fresh at some point, right? And if so, what does a fresh head of garlic look like?

Well, it looks like the above picture: the outer layers of skin, which will later become paper-thin and brittle, are lightly ribbed and quite thick. They offer some resistance when you pull them away to reveal the cloves beneath, and the latter are whiter and more satiny-looking than when they’re dried.

Fresh garlic can be used the same way you would dried, but it is softer in flavor, less pungent, and more discreet on the breath. It should be handled like a fresh vegetable, kept in the fridge, and eaten within a week or so. If a whole head sounds like too much to consume in that time span, you can either share it or freeze the extra cloves.

[Read about pink garlic from Lautrec too!]

Instructions to get your calendar are below.

Here’s how it works:

1- This link will open a new window (or tab) displaying the right wallpaper image for your screen.

2- Right-click (or ctrl-click for some Mac users) on the image, and chose the option that says, “Set as Desktop Background”, “Use as Desktop Picture,” or something to that effect — the exact wording will depend on the browser you use.

3- If the image does not fit your desktop background neatly, you may have to go to your preference screen (on a Mac: System Preferences > Desktop & Screen Saver > Desktop; on Windows: Control Panel > Display > Desktop) and choose “Fit to screen” as the display mode of your background image.

4- Enjoy!

[Note: Readers of this blog live all around the globe, and I am unable to provide localized versions of the desktop calendar at this point. This is why I've opted for the international standard, by which a large majority of countries abide, and which states that Monday is the first day of the week.]

  • Liz Thomas

    That is beautiful!

    I’d love to try fresh garlic but we don’t seem to get it at all out here. Maybe I should try growing some in a pot.

    Cheers!
    Liz

  • http://www.kimberlybelle.com The Dinner Belle from KimberlyBelle.com

    Thank you for the lovely desktop background! Fresh garlic has such a gorgeous color, no? And plopping them in a jar of olive oil for later is a brilliant idea.

  • http://www.joeinvegas.blogspot.com/ joeinvegas

    Thanks again

  • http://www.mamajennies.com JENNIFER

    There is something about a recipe that doesn’t ask for much. A recipe without pretense.

  • http://thepetersonmodel.blogspot.com/ Rammy Meyerowitz

    I see (and appreciate) your desktop offering each month, but I haven’t been taking them, so that I wouldn’t have to rearrange my icons (depending where the calendar is exactly, and other bg colors, etc), also because I had one I liked from a web-comic.

    But … Garlic! I had to get this one. Coincidentally, just yesterday I got the book For the Love of Garlic in the mail!

    Ahhh, Good times, good times.

    R

  • http://www.savorique.com Savorique

    @Liz Garlic is easy to grow especially under a greenhouse. And it’s also a natural pesticide.

  • http://www.kiwizine.com Barton

    Fresh garlic alioli made in a pestal and mortar was life changing

  • http://amzn.to/eOKJWw Culinary School: Three Semesters of Life, Learning, and Loss of Blood

    Look at that gorgeous garlic. Of all the garlic we went through at culinary school, none was that lovely pink (I wrote about it here, if you are interested: “Culinary School: Three Semesters of Life, Learning, and Loss of Blood” amzn.to/eOKJWw – on Amazon kindle)

  • http://karinscuisine.blogspot.com/ Karin

    Beautiful pic – thank you!

    Liz, I have found it quite easy to grow garlic here in Canberra (Australia). I plant a few cloves of garlic each year in the late summer/early autumn, and by spring have lots of small but perfect garlic bulbs waiting to be harvested ;-)

  • Neil

    Clotilde, just bought some here yesterday at the farmer’s market. It is the only way I can get hard necked garlic.

    • http://chocolateandzucchini.com clotilde

      I had never stopped to think about the distinction between hard- and soft-necked garlic, but now that you mention it, I’ve encountered both kinds.

  • http://www.raspberryandchipotle.blogspot.com Tessa

    I have self seeded garlic in my garden. I use the green leaf part as well in cooking.

  • http://www.easybohemian.com Michael Massimino

    I love the first garlic of the season. We still have a few weeks before it shows up in farm stands though.

  • http://mineralifeonline.com/ Neil Butterfield

    Garlic makes food great.

  • Joanne

    Clotilde, I believe that keeping garlic in olive oil carries some risk of botulism contamination. Google will know more for those who wish to follow-up.

    • http://chocolateandzucchini.com clotilde

      Thank you, Joanne. I wasn’t aware of that risk. I’ve deleted the suggestion altogether, and will point readers to these instructions if they want to try it with proper precautions.

  • http://www.FoodFitnessFreshair.com FoodFitnessFreshAir

    Love this idea! I’ve always wanted to create a calendar for friends and family off of some of my seasonal photo shots. Desktop backgrounds are a great way to share photos as well!

  • FAM

    Now then i start to know how a fresh garlic looks like after you post it :)

  • http://play-with-food.blogspot.com Deborah Dowd

    This is so beautiful- glad I found this!

  • Y

    You can easily hang your new garlic out to dry, if you have any left over. Tie or braid the leaves, or cut them off and put only the heads in a string bag, then hang somewhere dry and relatively shady. You end up with dry garlic after about two weeks, and it will last well into winter.

    • http://chocolateandzucchini.com clotilde

      Thanks for the tip!

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