Photo Courtesy of Craig Jewell @ 2006 Craig Jewell

Hundreds of thousands of visitors converge upon the tiny farming community of Gilroy, California during the last weekend in July for its annual Garlic Festival. Described by locals as the “Garlic Capital of the World,” Gilroy’s garlic crop accounts for 90 percent of the garlic grown in the US, which amounts to an estimated 100 million pounds of garlic being grown, processed and distributed through Gilroy annually.

What began as a desire to promote both community pride and the image of their town has for residents become a nationwide annual caucus for garlic lovers. The annual festival, dating back to 1979, attracts garlic lovers from around the world with its array of garlic-themed articles such as garlic braids; cookbooks; T-shirts; dry, decorative arrangements and numerous booths featuring garlic-scented fare guaranteed to satisfy garlic cravings throughout the day.

Whether enticed by the garlic bulb’s pungent aroma or famed curative properties as a natural antibiotic, the recipes below will earn award-winning status at your kitchen table year round.

Garlicky Green Beans

Ingredients:

• 1 pound green beans, trimmed
• 1 small onion, chopped
• 1 ½ teaspoons minced garlic
• 1 chili pepper, diced
• 2 teaspoons oil
• 1 tablespoon flour
• 1 teaspoon chilli powder
• 1 16-ounces can whole tomatoes, drained (save the liquid) and coarsely chopped

Method:

Steam green beans for five minutes, then quickly chill under cold running water. Set beans aside.

In a medium saucepan, sauté the onion, garlic and diced chilli pepper in oil for about three minutes. Stir in the flour and cook for one minute, and add reserved tomato liquid. Cook the mixture, stirring constantly, until it is slightly thickened. Add tomatoes and green beans and mix well. Cook vegetables over medium heat, stirring constantly, until beans are tender crisp.

Caesar Salad

Ingredients:

• 2 to 3 medium garlic cloves
• 6 anchovy fillets, drained
• 1 tablespoon dijon-style mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup best quality olive oil
• 4 to 5 tablespoons fresh lemon juice
• 1 small egg
• 1 large head romaine lettuce
• ½ cup freshly grated Parmesan cheese
• Croutons

Method:

Mince garlic in food processor. Add anchovies and mince. Add mustard, salt and pepper and combine. With the motor running, add oil in a thin stream until thickened. Add lemon juice and egg and process on pulse speed to combine.

Tear lettuce leaves into manageable pieces and place in salad bowl. Pour over dressing and toss. Sprinkle on Parmesan cheese, toss again, and top with croutons. Serve immediately.

Sautéed Spinach, Garlic and Mushrooms

Ingredients:

• 1 pound fresh spinach leaves, washed and drained
• 3 cloves garlic, sliced
• ½ cup fresh mushrooms, sliced
• olive oil for sautéing
• 3 tablespoons soy sauce
• kosher salt, to taste
• Freshly ground black pepper

Method:

Remove stems from spinach. Sautee garlic and mushrooms in olive oil until garlic is lightly browned and mushrooms are tender. Add Soy sauce, salt and pepper, simmer for 1 minute. Add spinach leaves and continue to simmer, stirring constantly, just until the spinach is tender. Serve as is or with steamed rice.