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Goodness Gracious! Great Bulbs of Garlic!

by DIG-IT

Crave garlic? Want a symphony of flavor to explode in your mouth, then tingle down your spine from exotic garlic you’ve never even heard of? This weekend on October 2 and 3, Garden State Garlic presents over 100 varieties at its Garlic Gathering in Olde Lafayette Village, Lafayette, NJ.

Sue Sisti, member and Garden State Garlic newsletter writer, devised the following scrumptious garlicky recipes. Farmer Rich is her husband and also answers veggie questions for our Ask Dig It! column. Here’s what Sue says:

”Rich delivers produce harvested from our farm, Catalpa Ridge Farm, weekly to CSA (Community Supported Agriculture) members in Hoboken and Vernon Valley. He loves to grow many diverse vegetables so the need often would arise to come up with recipes to provide to the members that match their deliveries. We also like to supplement our tomato tasting events throughout the year with pestos, salsas & dips, so these recipes were also revised and made for these events. Recipes are provided so people could buy the produce needed and go home and make the dip, salsa or pesto. We have had them at all of our tasting events which include the Tomato Tasting at the NJ State Fair, the Hoboken Historical Museum, Ramsey Day and of course this weekend at the 3rd Annual Garlic Gathering.”

PESTOS:
Spanish Roja – Sweet Basil Pesto
1 or 2 bulbs Spanish Roja garlic (or any variety)
1 to 2 bunches Sweet green basil

Music – Lemon Balm Pesto
1 or 2 bulbs Music garlic (or any variety)
1 bunch Lemon Balm

Blend garlic with olive oil until smooth, then add the basil or lemon balm until desired consistency is reached. Salt to taste. *parsley, celery, cheese or pine nuts optional


SALSAS:
MILD SALSA:
3 tomatoes
½ to 1 bunch cilantro
3 tomatillos
1 small onion
1 large bell pepper
1 Anaheim or 1 to 3 Jalapenos
Puree base in food processor: 1-2 tomatoes, cilantro, ½ onion, Jalapeno or Anaheim peppers, salt. Then add: remaining tomatoes, ½ onion, tomatillos and sweet peppers using short strokes so they chop to a nice consistency.

HOT SALSA:
3 tomatoes
½ to 1 bunch cilantro
3 tomatillos
1 small onion
1 large bell pepper
5 hot peppers
1 to 2 Anaheims
Puree base in food processor: 1-2 tomatoes, cilantro, ½ onion, hot peppers, salt. Then add: remaining tomatoes, ½ onion, tomatillos, Anaheims and sweet peppers using short strokes so they chop to a nice consistency.
*parsley or celery optional


FRESH TOMATO GARLIC DIP:
1 – 2 tomatoes (yellow, black, red, or orange) Cut in ½ and water squeezed out.
1 bulb of your favorite variety of garlic
2 – 12 ounce containers of cream cheese
Option** add ½ bell pepper or any hot pepper if you like a spicy dip
Puree tomatoes, garlic, and add peppers. Add cream cheese and process until desired consistency is reached. Chill until ready to serve.


PRESTO PESTO SALSA:
1 – 2 bulbs any variety garlic
1 bunch basil
Olive oil
1 – 2 tomatoes
3 tomatillos
2 sweet peppers
Blend garlic with olive oil until smooth then add basil until desired consistency is reached. Salt to taste. Put this pesto mix aside for now. Take the tomatoes and cut them in ½ and squeeze out the excess juice. Chop the tomatoes, tomatillos and sweet peppers into nice bite-size pieces. Once this is complete, drizzle the pesto you put aside over the chopped veggies and stir to coat the veggies with the delicious pesto mix.


www.garliconline.com
catalpacsa@aol.com

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