Anyone else notice that garlic and shallots in the supermarket are getting nastier every year? At least here in NYC, I have a difficult time finding heads of garlic that aren't moldy, rotten, blemishes, sprouting, etc. Shallots are even worse.
I can still usually find decent garlic at the farmer's market, but I remember when I started cooking about dozen years ago, you could count on getting unblemished garlic at the supermarket. What's going on?
(The pre-peeled garlic in the plastic tubs usually looks fine, but I don't like the idea of using all that plastic just to save a few seconds of work.)
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