When: 6 to 8 p.m. Wednesday
Where: Eckert’s Garden Country Store, 951 S. Green Mount Road, Belleville
Reservations: Required in advance to eckerts.com or 618-233-0513
Features: Make dinner pleasing to your family and easy on yourself. Guest Chef Carol Schlitt will show you just how to do this with recipes for these delicious, one-pot meals: Easiest Chicken Ever, French Onion Pasta with Arugula (vegetarian recipe), Skillet Lasagna and Sweet and Sour Pork (cooked in the microwave).
BELLEVILLE SPRING FARM TOUR
When: 1 p.m. Saturday, April 18 and 25
Where: Eckert’s Orchard, 951 S. Green Mount Road, Belleville
Cost: $10 (free for children 12 and younger with an adult paid admission)
Reservations: Eckerts.com or 618-233-0513
Features: Get a behind-the-scenes look of how Eckert’s grows some of its most popular crops. You learn about and see special growing techniques, including a high-tunnel greenhouse for extending the tomato season, a trellis system for the blackberry and apple crops and plasticulture strawberries. The tour will leave from the Garden Center. In addition, each paid guest will receive a choice of of Eckert’s Honey or the Eckert Family Spring Cookbook.
Peel garlic cloves using a jar
As much as I love eating garlic, that’s how much I hate peeling the cloves. It takes forever, gets under your fingernails and leaves the tips of your fingers smelling like garlic for days. So I’m always looking for easier ways to do it. This method may be the best yet.
All you need is a glass jar with a lid (or you could get creative and use two bowls stacked on top of each other to form a dome of sorts).
If you’re going with the jar, here’s how it’s done: Break two or three garlic cloves off the bulb with your hands or a knife, making sure to get any excess papery peel off, then throw them into the jar. Put the lid on, then shake the jar vigorously. Ten seconds should be plenty of time. The friction will encourage the peel off, leaving you with smooth, bare cloves.
Michelle Stark, Tampa Bay Times food editor