Local garlic is starting to show up in the local farm markets. Researchers have validated many of the health-and wellness claims surrounding this vegetable: it contains powerful anti-oxidants and has anti-inflammatory properties, it can lower cholesterol and triglycerides by 5-15%, can lower blood pressure, improve iron metabolism and has anti-viral and anti-bacterial properties. Garlic is an excellent source of manganese and a very good source of vitamins B6, thiamin (B1) and C, as well as being a good source of phosphorus, selenium, calcium, and copper.
Eating garlic on a regular basis will repel mosquitoes; roasting it before eating it will prevent your fragrance from repelling everyone else.
Here is a quick and cool pilaf-type salad that would go perfectly with any summer meal. You can get some great garlic at Fine's Creek Farm garlic at the Sugarcreek township farm market on Wilmington Pike in the parking lot of the old Cub's food store. You can pick up the onions, oregano and tomatoes at Rosemary Eisenhauer's stand, also at the Sugarcreek township farm market.
Garbanzo bean salad
- 1 3/4 cups water
- 1 1/4 cup Trader Joe Harvest Grains Blend
- 1/4 cup olive oil, divided
- 1/2 medium onion, diced
- 3 cloves garlic
- 4 tablespoons fresh oregano, minced
- 1/4 t salt
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 3 medium tomatoes, diced
- 3/4 cup small black olives, halved
- 1/4 cup lemon juice
- 1/2 cup mild feta cheese (leave out for a vegan version)
In a medium pan over high heat, boil the water and add Harvest Grains Blend. Reduce heat to medium and simmer, covered, for 15-20 minutes until the water is absorbed. Let the grains cool. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium low heat and saute the onions and garlic for 2 or 3 minutes. Remove from heat, add everything else EXCEPT the feta and gently stir to mix. Top with the feta just before serving.
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