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5 fabulous ways to enjoy garlic in our valley!

Every April 19th marks National Garlic Day. The occasion is just in time to witness the green shoots of fall planted cloves emerging from their winter sleep. Whether used to ward off evil spirits, maintain good health or add zest to a delicious dish this miraculous bulb offers limitless possibilities. In the Pioneer Valley we are blessed with the good fortune of local garlic and fabulous ways to enjoy it.

Full of flavor and function

Vampires, plagues, gangrene, heart disease and cancer, garlic has been used thoughtout the ages to ward off all. This simple perennial is full of antioxidents, maganese, vitamins B and C, selenium and calcium. Raw Garlic and pungent and full of flavor white roasted garlic takes on a mellow, nutty taste. Soups, stews, and sauces all benefit from a touch of garlic. While the vast majortiy of garlic available to us comes from China, in the pioneer valley we are fortunate to have some many farmers producing it locally. Visit a farmstand or market and try one of the different varieties grown in our valley, such as Spanish, American and Elephant (which is actually a mild cousin of the garlic we are all familiar with).

5 fabulous ways to enjoy garlic in our valley!

  1. Enjoy fresh grown garlic from one of the 41 local farms growing it. This list includes Red Fire and Enterprise Farms.
  2. Feast on the house specialties at A Touch of Garlic
  3. Visit The North Quabbin Garlic & Arts Festival Saturday & Sunday
    October 1st & 2nd, 2011
    at Forsters Farm
    60 Chestnut Hill Road
    Orange, Massachusetts
    10:00 AM ~ 5:00 PM
    Two Days of Peace, Love and Garlic!
  4. Grow your own Garlic.
  5. Flavor your kitchen with these savory recipes.

Garlic Sauce
Green Garlic Pesto
Garlc Maple Kale
Garlic Bread
Garlic and Herb Lamb

Find it locally:

The Farmers Market at the X
Tuesdays 12:30 - 6 p.m.
May 3rd - Last Tuesday in October
Cyr Arena, Forest Park, Springfield, MA

In Winter - Forest Park in the old monkey house
When: the second and fourth Saturdays from
10:30-1:30 through April


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