When you drive through the back roads of Vermont, as we did recently, you remember that part of the state’s charm is the little cottage industries that are tucked away, awaiting discovery by tourists.
Among the ones we saw was a stand offering garlic. Now, of course we can and do buy local garlic at home. But when curiosity prompted us to check out what was behind the hand-lettered sign boasting GARLIC we found several unfamiliar varieties plus the more exotic black garlic.
But we didn’t need a faraway backroads reminder of how wonderful garlic is. While some people don’t like it, for most of us garlic is a home cook’s friend. It adds flavor and texture to dishes and a small clove can pack a mighty punch. Health benefits include plenty of antioxidants and a boost to the immune system. It also is known to help lower cholesterol, reduce blood pressure and fight the common cold.
Those who love garlic really love it and they will be heading for the annual Eat, Drink, Stink Garlic Festival in Easton the weekend of Oct. 7 and 8. There they can sample a variety of garlic-infused products ranging from kabobs, wraps, poutines, fries, burritos, pizza and dips to roasted garlic butter cookies, baklava and ice cream.
Events at the festival include several cookoffs. Local chefs will compete in the Gastric Garlic People’s Choice Contest as well as the Dangerous Desserts Contest. There will be two mystery basket cookoffs as well as a competition by chefs chosen by three local mayors.
Kids get to show their skills with garlic in four separate cooking contests while adults can enjoy the Stinkin’ Beer Garden.
Vendors will offer a variety of garlic and garlic-related products and music will be provided throughout the festival. A moon bounce, trackless train and obstacle course can be found on Little Stinkers’ Row, the section of the festival dedicated to children’s entertainment.
Admission to the festival is free. For more information see the website eastongarlicfest.com.
Meanwhile, we can continue to enjoy garlic in a variety of ways at home. Among those is this recipe from tasteofhome.com for a garlic-infused pork roast.
1 boneless pork loin roast (3 ½ to 4 pounds)
1 jar (12 ounces) apple jelly
½ cup water
2 ½ teaspoons minced garlic
1 tablespoon dried parsley flakes
1 to 1 ½ teaspoons seasoned salt
1 to 1 ½ teaspoons pepper
Nutrition facts: 4 ounces cooked pork: 237 calories, 6g fat (2g saturated fat), 66mg cholesterol, 165mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 26g protein.
1. Cut the roast in half; place in a 5-quart slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper.
2. Cover and cook on low until meat is tender, 8-10 hours. Let stand for 15 minutes before slicing. Serve with cooking juices if desired.
Join our readers whose generous donations are making it possible for you to read our news coverage. Help keep local journalism alive and our community strong. Donate today.
