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Loving Garlic with Meiko Krishok

Meiko Krishok is the founder and co-operator of [Guerrilla Food]( (GF), a Detroit-based grassroots culinary team that uses food as medicine. GF is the team behind the Pink Flamingo To Go farm-to-table carry-out restaurant in the Palmer Park neighborhood in Detroit and Pink Flamingo popular seasonal vintage food trailer that is located in a community garden in Corktown, Detroit.


ZAK: Welcome to another addition of Food Friday where talk food advice.

MEIKO: My name is Meiko Krishok and I live in Detroit. I have a food business called Guerrilla Food and run an off-shoot of that business which is Pink Flamingo Food Truck and Pink Flamingo To Go carry-out restaurant. One thing I've been enjoying that I've been learning how to do that I really enjoy doing because it's so low effort is how to grow garlic. This is the time of the year where it starts to pop-up a little but because you grow it in the fall. You don't really need to have access to water to grow it. You just need a space to put it in the group and cover it up really well in the winter time so it doesn't freeze and I just think it's like, one of the best food sovereignty things that we can be doing that's also not very hard. You know for things like onions and stuff you either need to grow the seeds or you need to get transplants and garlic you literally just take the cloves, right? Any cloves. Even stuff from the grocery store and then you just need a place to put it in the group that can go into the ground about 6-inches or so. And then you just cover it really well. I like to use leaves and then if you have straw. So, I literally don't even water the garlic. I just put it in the ground, cover it and then in the spring I uncover once it's warm enough and wait for it to grow the little garlic scapes. It grows this little curly-cue and that part will flower if you don't pick it. If you break it off of at the right time of the year, then all the energy goes down into the bulb and then the garlic grows and then you have garlic by July.

ZAK: Garlic continues to be just, obviously it's part of so many recipes...but it's the thing that I'm perpetually so intoxicated by in the kitchen. It's just the best.

MEIKO: Yeah. It's so good. You can do so many things with it. One thing we've been doing recently which has been so delicious is you take peeled cloves of garlic and you put em in a jar and then you put honey on top. And the honey will ferment the garlic and it just mellows it out slowly over time. But that is really delicious. You can eat the cloves of garlic or you can the honey. And you just let it sit for as long as you can and eat a little bit every day.

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