|Posted on December 24, 2009 at 6:40 PM||comments (0)|
|Posted on December 12, 2009 at 7:41 PM||comments (0)|
Kimpira Ninjin - Kinpira gobo
I found some rare heirloom carrots at the Farmer's market. This maroon carrot in particular was a beauty. It happened to even match what I was wearing- my hand knit sweater from Uruguay. I wanted to wear the carrot around my neck!
I knew these carrots would be delicious cooked with a little butter but then I was thinking, how about stir-fried Kinpira-style, with a little red chili pepper to spice it up? Usually, Kinpira is made with carrots and burdock but I wanted to try it with just carrots.
A little too thick but what the heck.
The carrots came in odd shapes, so it wasn't easy to peel them but I did the best I could. Then came the slicing. Even worse. With Kimpira, I should have sliced them more thinly but I relaxed and some came out rather thick. The maroon carrots had a beautiful yellow interior. I sauteed the sliced carrots in sesame oil for a few minutes until they became tender, and then seasoned them with soysauce, mirin and sugar. The maroon carrots lost their bright red color in the cooking and turned beige. The yellow carrots were nutty and the most flavorful of the three. The cracked red pepper gave the dish a nice spice, the roasted sesame seeds another layer of texture and toasty flavor. It was a nice dish.
5 cups of carrots, peeled and sliced into matchsticks, 1/8 inch thick. (mine were thicker
because the carrots had odd shapes)
2 Tbls of soysauce or more to taste
1 Tbls mirin
1 Tbls sugar or less, depending on the natural sweetness of the carrots
1 Tbls sake
3 Tbls Roasted sesame oil
Red cracked pepper
Roasted ground sesame seeds
Over mediumm heat, saute the carrots for 3 minutes, until they are tender. Add the seasonings and cook for another 3-5 mintues, until the carrots absorb most of the liquid. Taste to see if it needs more seasoning. Adjust sparingly with soysauce, and other seasonings.
As a garnish, the cracked red pepper will give it a zing! It's nice too with roasted sesame seeds.
|Posted on December 8, 2009 at 2:21 PM||comments (0)|
|Posted on December 4, 2009 at 10:12 PM||comments (0)|
Mix the flour into the egg mixture, and not the egg mixture into
the flour. This makes a crispier batter.
|Posted on December 3, 2009 at 9:31 PM||comments (0)|
The Burdock root can grow to 3 feet (1 meter) long.
Burdock tastes like a cross between a potato and an artichoke. It is particularly enjoyed for its crunchy texture. Burdock has a naturally brown color like a potato and the good earthy flavor is all in the skin, so don't shave or peel the skin all off. Gently scrub to remove the dirt and hairy roots.
These Burdock roots, GOBO, in the picture measure nearly 3 feet long. How can they grow so long? And for me the frequently raised question is how do I get these home from the market? It's always a challenge with the longer ones. You can buy water packed, peeled and shaven burdock but the flavor is inferior to fresh burdock, and contain additives, so I don't recommend them. When I get home, I cut the Burdock root in half, wrap it in a wet day old newspaper (Not the FOOD section!) and plastic to keep them fresh in the fridge. When Burdock roots are old, they get pulpy, shriveled, and tough. Make sure you find one that feels thick, firm and flexible. The fresher they are, the crispier the texture. You can eat them raw when they are very very fresh. Burdock improves digestion and is full of fiber.
|Posted on December 2, 2009 at 11:13 PM||comments (0)|
|Posted on November 29, 2009 at 7:45 PM||comments (0)|
|Posted on October 4, 2009 at 12:18 PM||comments (5)|
A whimsical display
It's good to have a reason to leave the city once in awhile, even if it is to deliver some boxes to put in storage. Our storage is out in Oxnard, an one hour drive on the Ventura Freeway from Santa Monica. We've made the trip countless times. It is a long drive just to go and store things but today, I am enjoying this trip. Who knows, I might find something I want to take out.
Open sesame. Lots of stuff in there. As the old Japanese saying goes, dust collects and turns into a mountain. But among the dust, there are some interesting things. Boxes of Sakae's toys and baby kimonos, my grandmother's tea table that needs repair, an old mosquito net. Half of the space is taken up by family stuff, the other half is Sakai's sculptures and paintings from another time, which I'd like to see out in the open air. But where do we put them? It's good to look through old things. I found a box marked "Old Cookbooks." I decided to take that back with me. I wanted to see what cookbooks I put away.
Before leaving Oxnard, we looked for a farmstand to buy some fresh produce. Oxnard is mostly known for their strawberries fields. Shortly after my family moved to LA from Tokyo in the early seventies, my parents took us to visit a strawberry farm that was owned by a Japanese American family in this area. I could not believe the sheer size of the farm. They let us pick as many strawberries as we wanted. Where we came from, strawberries were very expensive. We only got strawberries on top of our birthday cake when we were lucky. Most of the time, we had canned peaches instead. But here in America, it was strawberry fields forever. That seemed incredibly promising.
We found several farm stands, selling the last strawberry crop of the season. The berries were still sweet and juicy. I bought a boxful for $15. The box was marked Fraises de Californie but these strawberries aren't going to France.
Besides strawberries, they had some beautiful pumpkins. The owner had her foot in a cast but she got up to help me pick out a pumpkin.
When we got home, I opened the box of old cookbooks and found a couple that belonged to my mother. That made me happy. I am cooking out of one tonight.
The Oxnard pumpkin now sits at our doorstep. Soon it will get a face.
|Posted on October 1, 2009 at 1:13 PM||comments (0)|
Okay so it's October 1. Opening day of Sakai's art Exhibition. Eddie, Sakai's assistant arrived at 730am to wash the last stone sculpture and stone bases for the show. I drove out to rent-a-wreck to return the truck. Sakai has been burning the midnight oil for the last three days. The brochures and posters have been printed. Having an art show is exciting and nerve racking at the same time. Sakae calls from Portland to wish his Dad good luck. I can only hope for the best turn out and response.
Last night was fast food night and this morning is the same too. That means rice balls for most Japanese people. You can grab it like a sandwhich and run. The stuffing can be anything from grilled salmon such left overs from last night to seasoned ground meat or grilled tarako- cod roe. There is a little rice left over to make one rice ball this morning so I decide to make one and stuff it with a pickled plum -umeboshi. There is an old Japanese saying - A pickled plum a day keeps the doctor away.
There isn't much of a recipe for making Onigiri. You just need steamed rice. Use short or medium grain rice. The fresher the rice, the tastier. The rice balls I made last night were great because the rice was steaming hot and fresh. This morning I am working with day old rice but it is still good. You will need some salt, a pickled plum and a crispy sheet of nori seaweed to wrap the rice ball. Use about 3/4 cup of rice for each rice ball.
Fresh steamed rice tastess the best but mine is the leftover from
last night. I want to use it up. Have also a bowl of salt water, using
about a teaspoon of salt to 3 cups of water. This is for wetting
your hands while you make the rice ball.
First wash your hands. Dip you hands in the bowl of salted
water to keep it a little wet so the rice doesn't stick to your
hands while molding the rice ball. Put a dab of salt to season
the rice ball (about 1/4 tsp). Too much water on your hands
will make the rice ball soggy so don't over do it.
I put a pickled plum in the center of the rice ball.
Make sure you remove the pit from the pickled plum.
Using both palms and fingers, hold the rice and mold it into a
triangle. You can make a round rice ball if the triangle is too
difficult. But it really isn't. Cup the pointed corners with your fingers
and press down to make the mountain shape. Then turn the
rice ball and repeat until all three corners have a nice peak.
A snow covered Mt. Fuji.
This is a small Onigiri. I used 1/4 sheet of the nori and
cut it into smaller pieces to wrap it. You can sprinkle
the Onigiri with roasted sesame seeds or Furikake, if you like.
This onigiri is too small for the sculptors.
So I eat it. So good!
|Posted on September 28, 2009 at 6:58 PM||comments (0)|
Sakai has been going back and forth between Santa Monica and downtown LA, making art deliveries to the gallery. There are four more days left to the show. We are passed the intense period. Last week it felt like a volcano was erupting right in our backyard. This week it feels more like the calm before the storm. One more sculpture to go. Sakai is finishing up a huge wall piece.
I make lunch - just for myself. I go for plain steamed broccolinis. Sometimes it is nice to eat vegetables with nothing on it. Nothing can be everything.
|Posted on September 24, 2009 at 4:10 PM||comments (0)|
I always keep a jar of dried shitake mushrooms around. Braised, they make a nice condiment for noodles, Inari (here is the link) and Chirashi -sushi. You can slice them up or use whole.
6 Dried Shitake mushrooms, reconstituted in water
6 Tbls Shitake mushroom water (from soaking)
2 Tbls Sugar
1 1/2 Tbls Soy Suace
Reconstitute the dried shitake mushrooms in a bowl of water. After 30 minutes, the mushrooms will hydrate and look full. They look gorgeous. Trim stems and discard.
In a small saucepan, combine Shitake mushrooms, shitake mushroom water, sugar, soysauce and cook until most of the liquid is absorbed. Turn off heat.
Keeps in the fridge for about a week.
Finely chopped braised shitake mushrooms on the
left side of the dish. The right side is braised burdock and
carrots. They will be used for making inari
or chirahsi sushi.
|Posted on September 1, 2009 at 5:10 PM||comments (0)|
I found some old dishes that were tucked away in the back of my china cabinet. I had not used them in awhile. They are Made in Japan, probably from the Art Deco period or a little later. I got them in a thrift shop. Paid less then $10 for the set of five. They are not fine china by any means but I like the bold design and black and dark persimmon colors. I try to figure out what I can serve in them. It's fun to give the plate a priority over the food for a change. I look at the wavy lines on the plate and I think about possibilities. Then Burdock comes to mind. Taking burdock shavings and deep frying them in sesame oil makes beautiful crispy chips with soft curves. You serve the chips while they are piping hot otherwise they will go limp. I season them with salt and pepper and with red cracked chili pepper when I want them to be hot. It's delicious and a perfect match for this beautiful dish.
|Posted on August 27, 2009 at 2:31 AM||comments (0)|
Cucumber, turnip and carrots take a plunge into the ice water
It's been just too hot and dry in Southern California. I miss the rain and pray for clouds everyday. Even my vegetables in the garden could use a little cooler weather. In the late afternoons, the cucumbers look a bit limp from the heat. So today, I decided to give them an ice break. They went for a plunge in a bowl of ice water. I'd like to take a plunge myself.
I made quick pickles, Asazuke, (it is the Japanese word for lightly pickled) with basically what I found in the fridge and garden - one carrot, 3 turnips and 2 Japanese cucumbers. You can also use cabbage, radishes, celery and peppers too. I thought these pickles will last over two or three days. But we ate most of it in one evening. They were good. I have to make some more.
You can use the leaves of the turnips, too.
There is no need to peel the turnips.
Cut the turnip and cucumbers thin but not too thin.
The carrots are cut in match sticks.
Sprinkle some chopped shiso as a garnish for extra flavor.
Quick Cucumber, Carrots and Turnip Pickles
2 Japanese cucumbers
1 medium size carrot
2 shiso leaves, sliced thinly (optional)
2 tsp salt
1 tsp salt
2 inch piece konbu seaweed, sliced, 1/4-inch wide
1 cup water (250 cc)
Don't peel the turnips. Slice lengthwise into 1/4-inch thick pieces.
Peel the cucumbers and slice them crosswise, 1/4-inch thick pieces.
Peel the carrot and make 2-inch matchsticks.
Soak the sliced konbu and salt in one cup of water. Put the mixture in a saucepan and bring it to a boil. Turn off heat. Cool broth and set aside.
Sprinkle measured salt over sliced cucumbers, turnips and carrots. Let stand for 5 minutes to let the salt settle. Then gently mix (massage) the vegetables with your hand until water is extracted from the vegetables.
Put the vegetables in a zip log back. Make sure there are no air pockets. Press the vegetables by putting some weight on top for about 30 minutes. You can put a plate or cutting board on top and then a large can of tomatoes or something even heavier like a stone. That's what my grandmother used. The modern Japanese way to press vegetables is with a pickling device (see picture below). I've had mine for more than 20 years but it's as good as new. It comes with a lid so I can put it right in the fridge. You can find pickling devices at a Japanese market. They are great to have if you plan on making pickles, which I do regularly.
Japanese pickling device. It has a handle so you can also use
it to build some triceps if you like.
Prepare a bowl of water with ice and set aside.
In a saucepan, boil 3 cups of water. We will dump the hot water on the vegetables first, and then give them the ice bath. So go ahead and take the vegetables out of the zip lock bag or pickling container and put them in a strainer. Pour the hot water over the vegetables. Let stand for 5 to 10 seconds. This step will make the vegetables slightly limp. Then transfer the vegetables into the ice water with ice cubes and cool the vegetables quickly. This is to get them crispy and cold. Keep the vegetables in the ice bath for 10 seconds. Drain. Return them to the pickling device or zip log back along with the brine and press for additional 30 minutes or longer. Keep refreigerated.
To serve, lightly squeeze the water out of the pickles and sprinkle some chopped shiso leaves.
|Posted on August 24, 2009 at 3:13 PM||comments (0)|
SHIRA AE is a tofu based dressing that goes well with vegetables and seafood. It is one of my favorite ways to eat tofu since I was a child. My grandmother would sometimes make it just for me. That meant a lot because I had four other siblings and many cousins to compete with. I would help her grind the sesame seeds in the mortar. The grinding of sesame seeds took time but that was okay, we talked stories while we worked.
Traditional Japanese mortar and pestle -suribachi and
The ridged interior of a Japanese mortar works efficiently to grind
sesame seeds and nuts.
This pestle which is made from the branch of a pepper tree
is more than 20 years old.
My grandmother made Shira Ae to dress a variety of vegetables - spinach, green beans, eggplant, taro potatoes, carrots. I still remember the day she suggested making Shira Ae with Taro potatoes. I thought it was a bizzare idea but I loved it. Shira ae is very mild in flavor. It is pureed tofu with a little soy sauce and sugar. You can add ground nuts or roasted sesame seeds and even add a tablespoon of heavy cream, if you want a richer and creamier sauce. Today, I wasn't really thinking about putting any nuts in the sauce but I remembered that I had some fresh trail mix, which I got at the farmers market. Okay, so why not throw a few pieces in to make it a little nutty? I picked out the fresh walnuts and pecans, enough to make a 1/3 cup. The amount of nuts will depend on how nutty you want the sauce to be. I tried this sauce on shimeji mushrooms, broccoli and banana, yes, fruit too.
Broccoli with Walnut and Pecan Tofu Sauce
Strawberries, kiwi, apples, kaki work well but not the citrusy kind. I could be wrong but I think the general rule is to leave out the watery and citrusy fruit because it will make the tofu sauce watery. Don't combine the sauce with the vegetables or fruit until the last minute because that will also make it watery. You can serve fruit with tofu dressing at the end as a dessert.
What's a Banana doing here?
Banana with Walnut and Pecan Sauce - a good dessert
TOFU DRESSING - Shira Ae
1/2 Firm (Mengoshi-type Tofu)
1 Tbls sugar or maple sugar
1 Tsp Light color soy sauce (Usu-kuchi shoyu)
1 tsp white miso (such as Saikyo miso) (optional)
1/3 cup unsalted mixed nuts (roasted, unsalted) - pecan and walnuts * (optional)
1 Tbls heavy cream (optional)
Grind the nuts in a blender or mortar until it is as fine as you can get them to be. You want to extract the oil out of the nut. Aadd the tofu, sugar, heavy cream and soy sauce to the ground nuts and blend well to make a smooth sauce. You can also do the whole thing in the mortar if you have one. It will be more textural. If you want a creamy finish, you can press it through a strainer. That will mean more work though. It's good either way.
BROCCOLI WITH TOFU DRESSING
Make the tofu dressing that contains miso.
Makes 4 servings
1/4 broccoli, cut into florets
Make the Tofu Dressing (See recipe above)
In a medium size saucepan, cook the broccoli with a pinch of salt until its cooked but still firm. Drain. Chill in ice cold water for a couple of minutes. Drain again.
Serve with the Tofu dressing. Either put the sauce on top or serve it on the side like a dip.
You can make the broccoli in advance but do not combine it with the dressing until you are ready to serve.
SHIMEJI MUSHROOMS WITH TOFU DRESSING
Make the tofu dressing that contains the miso.
Makes 4 servings
1 package of shimeji mushrooms, ends removed and mushrooms separated
into small mouth-size bunches
In a medium size saucepan, blanch the mushrooms with a pinch of salt in boiling water for about 10 seconds. The mushrooms should hold their shape after cooking so be careful not to over cook them. Gently drain. Set aside and cool.
Combine with tofu dressing or serve it on top of the mushrooms. Serve immediately.
BANANA WITH TOFU DRESSING
Makes 4 servings
Make Tofu dressing.
Slice the banana into 1/2-inch thick pieces. Each person should get 3-4 pieces.
Combine the pieces with the tofu sauce and serve immediately.
* You can use other seeds and nuts such as walnuts, peanuts and sesame seeds.
|Posted on August 20, 2009 at 2:55 AM||comments (8)|
When I visit the Santa Monica Farmers Market I am always amazed at the variety of food farmers are growing and fishermen are catching locally. Just today, I found live spotted sprimp from Santa Barbara, which is in season until November, Korean Shiso, Japanese shiso -both green and purple types, dehydrated kaki, Japanese Koho white peaches and these gorgeous eggplants . Italian, American, Japanese eggplants - all one happy purple family.
Sun drying eggplant
Drying eggplant in the sun brings out the vegetable's natural sweetness and adds texture. Just a couple of hours will make a difference. You can do this with other vegetables such as daikon radish, zuchinni, and carrots. To accompany this eggplant dish, I made some Neri-miso - a thick all purpose sauce that goes well with grilled eggplant and grilled tofu. The classic Neri Miso can be much sweeter than my neri miso recipe. The eggplant itself can be sweet. Also the miso, sugar, sake and mirin. In other words, all the ingredients in this recipe contribute to the sweetness but sugar in particular. The amount of sugar you use depends on how salty the miso paste is and how keen you are about using sugar. The sweetness of mirin may just be enough. The saltiness differs from miso to miso, so taste the Neri miso and make adjustments accordingly. You can also add a half a teaspoon of grated yuzu or roasted sesame seeds, which are both wonderfully fragrant. Neri Miso can be used with both the sun dried eggplants and regular eggplants. Both recipes are listed below.
SUN DRIED EGGPLANT WITH NERI MISO
Pan fried Eggplant with Neri Miso
Makes 4 servings
Omit sugar if you are doing Macrobiotic.
|Posted on August 18, 2009 at 2:43 AM||comments (0)|
Some people say that the best way to cut burdock thin is by shaving it at an angle like you would sharpen a pencil by hand. Then soak the shavings in vinegared water to remove the inherit "nigami" or bitterness of burdock and make them crispier. True, but I do neither when I make Kinpira Gobo. I cut them rather thick, slightly wider than 1/8 inch and about 2 to 2 1/2 inches in length and skip the soaking. The dish comes out crunchier and tastier. There will be chewing involved but it's fun and good for your health - burdock is high in fiber. While the texture of burdock is wonderful, it needs a little help in the seasoning department because it tastes bland. Traditionally, the Japanese season it with soysauce, sugar and mirin. Mine is a milder version of the classic recipe. I use less sweetners. You can decide what works best for your palate. Adding more carrots to the dish will sweeten the Kinpira Gobo naturally.
KINPIRA GOBO - SPICY STIR FRIED CARROT AND BURDOCK
Make 4 servings
|Posted on June 22, 2009 at 2:00 AM||comments (2)|
Roasted Cherry Tomatoes and Mozzarella Bufala and Spaghetti with Ragu alla Bolognese
Russ Parson's Roasted Cherry Tomates and Mozzarella Bufala.
I am having a Japanese guest over for lunch today. I figured she might be hungry for Japanese food after being in LA for 5 days. So I made some fresh dipping sauce for the noodles last night and checked the pantry to see what kind of noodles I have in stock. I have plenty of soba and somen noodles. I am in good shape. It would be a no brainer simple lunch. But later in the evening, I did what I usually do almost every night. I took a cookbook to read in bed. Whenever I read about food, I either get involved with it or it knocks me right to sleep. What came with me to bed was an old issue of Savuer (April 2008), which featured Classic Pasta. I've read this issue countless times but when it comes to classic recipes, I like to reread and cook them in my imaginary kitchen. This practice hones my skills and deepens my appreciation for cooking, without any pressure. This issue discusses various Ragu alla Bolognese recipes. Ground meat, tomato sauce, red wine, onions, carrots and celery are the basic ingredients. The modern recipe spices the ragu sauce with coriander, star anise, cardamon, sherry vinegar, fish sauce, tabasco and tons of garlic. Another recipe in the same issue doesn't ask for garlic or a single sprig of parsely. An Italian ragu recipe with no garlic or parsely? I reread the recipe to make sure I didn't skip a line. So funny what keeps me up in the middle of the night. Some where between looking for the garlic in the recipe and thinking about tomorrow, I fell asleep. When I woke up this morning, I was still thinking about the ragu alla Bolognese so I decided that I will serve Spaghetti with Ragu alla Bolognese and forget the Japanese noodles.
Spaghetti with Ragu alla Bolognese
You can almost never go wrong feeding Italian food to Japanese people. They adore it. If you go to Japan, the second most popular flag next to the Japanese flag is the Italian flag. This is because there are so many Italian restaurants that fly them. I basically combine three recipes from Saveur but use ground chicken as a base because that is all I have in the fridge. Ground beef, lamb or pork are more common meat for making a ragu sauce. From the modern ragu recipe, I use a dash of coriander and with some hesitation, star anise but I skip the fish sauce, tabasco and the sherry vinegar. That would too adventurous. Then I go to the old recipe I already have in my head, which is no recipe. I add some dried herbs - basil and oregano. Now I feel in my comfort zone. I cook the sauce for about two hours over low heat. I get a little nervous about what the star anise is doing to the sauce. What if my guest doesn't like the flavor? I don't want it to overwhelm so I scoop it out. I taste the tomato sauce. It has a hint of the anise scent. That's exactly what I was going for. I make a few adjustments to the sauce with a teaspoon of sugar to help neutralize the acidity of the tomato and a generous splash of red wine just for fun. It can't hurt. My kitchen smells Italian. The Ragu came out light because I used chicken. My guest thought it was nice and healthy.
There is time to make an appetizer. I decide to do the dish that my friend Russ Parson made for Marisa Roth's party the other night. It is Roasted cherry tomatoes and Mozzarella Bufala which is served on slices of toasted baguette. Russ is not only a very good journalist but also a very good cook. This appetizer was so popular at the party that people took turns sitting in front of the plate. Unfortunately, the Bufala I bought is not the creamy Puglia type that Russ used. I cut my soft but not creamy soft Bufala into bite size morsels and make a sheet of white on the plate. My guest arrives just as I am taking the roasted tomatoes out of the oven. "It smells very good, " she says. "I hope you don't mind, we are eating Italian?" "I love Italian, she said smiling. See I told you. My guest is walking around the house taking pictures of my funky vegetable garden and Sakai's sculptures. While she is snapping away, I put the roasted cherry tomatoes on top of the bufala. I start the water for boiling the spaghetti. Then I go back to the appetizer plate. I garnish the roasted tomatoes with chopped basil and serve it with the toasted baguettes.I offer her wine but she opts for ice tea. I have the same. I will have a glass of wine in the evening.
RUSS PARSON'S ROASTED CHERRY TOMATOES AND MOZZARELLA BUFALA
Roasted cherry tomatoes
SPAGHETTI WITH RAGU ALLA BOLOGNESE (Revised from Savuer recipe - Anna Nanni's Ragu alla Bolognese -April 2008)
Serves 4 people
And she left for the airport.
|Posted on June 14, 2009 at 2:29 AM||comments (0)|
The weather was cloudy and temperatures were on the cool side. Sakae said this was pretty typical Portland weather. It even drizzled the night before but that didn't seem to curb anyone's spirit. Especially, mine because I finally made it to Portland. I hadn't seen my son in nearly 3 months. Coming from Los Angeles, I am glad I packed my light leather jacket. The first thing I wanted to do in Portland was to visit the farmers market. Sakae and his girlfriend, Binah, who both go to school in Portland, took me to the one nearby their apartment. It was a small market but there were plenty of locally grown produce and even live country music. Nice looking hazelnuts and walnuts. The three of us went wow! when we saw the fresh Italian garlic from Yakima Valley. We bought some of that. Strawberries were on sale but they were not as sweet as the ones I tasted from the farm stand in Washington. I got a little spoiled with the local farm produce on Lopez Island. I bought some asparagus which cost $6 for a fat bunch. Binah bought bags full of fresh peas from two different stands. Why two? She got the second bag of peas because they looked even better than the first. She made me laugh. As always, I bought way too much. That happens when I visit a farmers market. Binah said, "We'll eat it."
Fresh Italian Garlic from Yakima Valley