Love it or hate it, garlic has been popular with cooks around the world for over seven thousand years.
Now is your chance to sample fresh garlic.
The North Bay Farmers Market will be hosting the 3rd Annual Garlic Festival Saturday.
Fresh uncooked garlic is more aromatic and spicy, compared to fresh roasted garlic which is sweeter and milder in flavour. Your tastes determines how you use it.
Vendors will show case their products made with garlic…possibly including different types of jelly with garlic, pesto sauce, baked goods, pickled garlic, sauces with garlic, and fresh garlic.
Bakers and food producers will be cooking and baking items with garlic including cheese and garlic buns.
The Saturday market is 8:30 a.m. to 1:00 p.m. – rain or shine at Parking Lot #10, behind the North Bay Transit Terminal.
China is by far the world’s biggest producer, growing over 23 billion pounds annually, accounting for over 77% of world production.
So you’ve bought your garlic. Here’s how to store it, according to Wikipedia.
Domestically, garlic is stored warm [above 18 °C] and dry to keep it dormant (lest it sprout).
It is traditionally hung; softneck varieties are often braided in strands called plaits or grappes. Peeled cloves may be stored in wine or vinegar in the refrigerator. Commercially, garlic is stored at 0 °C, in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached.
Garlic bulbs should be clean and white with a dried neck and outer skin and quite firm under pressure. They should be discarded if they are soft or spongy or show signs of mould.
Do you have a favorite garlic recipe? Post it to our BayToday Facebook page.
