ELEPHANT GARLIC

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Despite the fact that it’s getting hot here (as in I don’t want to go outside hot), the farmers market has been bustling the past two weeks.  One reason is that peaches are in season.  Folks line up for these early, and they sell out quickly (although personally, I think they still need another week or two):

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The variety of tomatoes making their brief appearance is another draw:

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Along with big bunches of basil to pair with them:

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Squash (and squash blossoms) are abundant:

004 (2)I love the bundles of Bright Lights swiss chard.  I call them the Electric Chard Orchestra:

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One of my favorite vendors this time of year is Billabong Fresh Flower Farm, with its colorful seasonal flowers:

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I couldn’t resist these cute little 2″ baby eggplants:

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Or this mutant white carrot:

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The thing that intrigued me most this week, however, was giant stalks of elephant garlic:

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They were in bloom, and the grower referred to the flower stalks as scapes (a leafless stalk in plants that arises from a rosette of leaves and bears one or more flowers), although I’m not really sure they’re considered scapes once they’ve bloomed.  I think they’re just called flowers at that point:

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She told me that the local chefs like the flower heads because you can cook the flowers and they hold their shape.  She also told me that she used to trim the roots, but the chefs asked her to leave them on because they fry them up and use them as garnish:

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According to the grower, I could cook with every part of the garlic plant.  Well, that was a throwdown, if ever I heard one.  So I went home with my big ass garlic and proceeded to cook with every part of it.  The chefs she referred to must have magical powers.  The stalk part, which I have seen referred to as tasting similar to asparagus, was as tough as a twig — inedible, really.  The flowers did hold their shape pretty well, but their little teeny tiny stems looked like hair in my saute.  I’m guessing they’re probably better uncooked as a garnish.   I was so excited to fry up the roots to use as a crunchy garnish, only to discover that they tasted exactly like the dirt they grew in.

The garlic bulb, however, was wonderful.  I chopped it and sauteed it in olive oil, with a pinch of salt and pepper.  It became soft (but not mushy) and sweet without the bite of regular garlic.  I used it, and some of those nice tomatoes and basil, to make a pizza.  (If you are wondering why the cheese on my pizza is so browned, it’s because that is how my husband prefers it.)  If you see fresh elephant garlic, give it a try!

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RETRO DINING: MOELLER’S BAKERY

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Moeller’s Bakery, located at 4201 Bellaire Blvd., has been serving up delectable baked goods since 1930.

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The bakery is located in a modest, nondescript building.  What the building lacks in design, however, is made up for with the vivid seasonal murals painted on the windows, such as this Easter one:

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And this tribute to the armed forces for Memorial Day:

004 (2)Inside, the bakery cases are filled with temptations of all kinds. There’s mouth-watering kolaches, rolls, and breakfast pastries:

005A variety of cookies next to delicate cheese straws:

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For a special treat, there’s colorful iced cookies:

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The themed cakes waiting to be picked up will make you want to have a party of your own:

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Forgot to plan ahead?  There’s always a choice of cakes waiting to be decorated just for you (of course, they taste just as good unadorned):

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But the thing for which Moeller’s is known throughout the city–maybe throughout the state–is its petit fours:

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You can choose from white petit fours:

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Or chocolate petit fours:

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Moeller’s petit fours consist of a rectangle of airy cake — two or three bites’ worth — enrobed in a poured fondant glaze that has the slightest crackle when you bite into it, topped with a little icing flower.  I’ve seen them at parties with custom monograms, although personally, I think the flowers are prettier.  (Monogrammed food can be kind of pretentious, don’t you think?)  The petit fours are $1.95 apiece for white, $2.35 for chocolate.  (The staff was not sure why the difference in price, just that it’s always been that way — let’s just assume it’s because they use high-quality cocoa powder.)  The bakery sells 40 to 50 dozen of these per day during the week, and 200 dozen per day on the weekends.  200 DOZEN!  Forget cupcakes and macarons — I think if anyone was paying attention, the next baking trend would be petit fours.

The secret to Moeller’s longevity is obvious to me.  Every time I enter the bakery, I become a kid again.  I want one of every cookie in the shop, and a birthday cake with my name (not my age) spelled out in bright pink icing.  I  can never decide between white or chocolate petit fours, or how many to buy, so I buy half of each and always too many, which turns out to be never enough.  I love that the ladies behind the counter call me “Honey” or “Sweetie” and are infinitely patient as I vacillate between which goodies to buy.  It’s glass display cases and white cake boxes and linoleum and baker’s twine all rolled up into a timeless Houston treasure.