Could it be true

that their diet lead to the decline of Sparta...

Decline of Sparta


Read the story through especially, 

"Culinary changes and the decline of Sparta"

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Garlic Scapes

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  are not something you usually come across. The season is short (late spring into early summer) and often these tasty morsels are tossed out... Or left on the garlic plant to flower and wither away. We came across Scapes at our Saturday farmers market while talking with a local vendor ( Ballard FarmStead ) that specializes in garlic, and elephant garlic.  Persian Star garlic Scapes (top) Elephant garlic Scapes (bottom) Depending on how they are harvested, some trimming is suggested. The flowers should not be open, trimming the fibrous end off just past the flower bulb top. The stalk end should be trimmed enough to eliminate the chewy end (think of asparagus) and any sheath should be removed.  For the smaller bulb garlics, such as Persian Star, trim the stalk an inch (+/-) just before the shoot starts its natural bend/curve. With any new ( to me ) ingredient I like to season and cook it simply. This way I can decide if it will become another ingredient in my ever increasi...
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Lobster tails

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are one seafood delight that I usually shy away from. Reason being the cost is usually out of our food budget. When they are on sale at the local grocery store, the 4 ounce size, we usually splurge and buy 3 or 4 and I cook a nice dinner. Okay, so when you can get a locally caught, fresh 1 pound spiney lobster tail for free, you just can't pass it up, right? Our fishmonger has a club that when you purchase fish and other products from his store, you earn points. We have been " goin' fishing " here for a couple of years and earned enough points for a free 1 pound fresh, local lobster tail. Our fishmonger picked us out their first choice and off we went.  ain't it pretty Already I was scared that I would not cook it properly, even with all of the fishmongers suggestions. I've only cooked a tail this big twice, I get shaky just thinking about it. This time I did not have them prep the tail, I did it at home. Meaning, splitting the shell, lifting the meat out, clo...
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Elephant Garlic Scapes (round 3)

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  Who would have ever thought that something as simple, yet unknown as garlic Scapes, would allow me to escape into another wonderful Foodie Find ... For my third attempt at preparing Scapes, I came across a recipe for asparagus by Chef Jenn Allen, and thought "Elephant garlic Scapes" instead... Oven Roasted Asparagus with Mascarpone: The Elephant garlic Scapes are a wonderful substitution, when they are seasonally available. With my final bunch of Scapes in the fridge, I'm off to tinker with this wonderful recipe. Thanks Chef Jenn Allen. Below is my slightly modified recipe specifically for Elephant garlic Scapes. I chose to add a little more heavy cream (to thin the mascarpone more), and used pre-packaged roasted pistachio nuts. Since I could not find raw pistachios to roast in the allotted time I had. Additionally, I decided to chop the nuts slightly to make them easier to chew, and not overpower. The results were very good. The mildness of the roasted Elephant garlic ...
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