Garlic galore!

BETHLEHEM, Conn. — They peeled it, sliced it, chopped it and crushed it. They deep-fried it, ground it into sausage, put it on hot dogs and mixed it into ice cream. But no matter what they did, the vendors at this year’s Connecticut Garlic & Harvest Festival couldn’t find a way to make garlic taste bad.

A two-hour tour through this year’s festival, Oct. 10-11 at the Bethlehem Fairgrounds, was long enough to put a stink on the breath and a spicy warmth in the belly. Endless samples of raw garlic from farms throughout the Northeast were complemented by garlic pestos, vinegars, jellies and aiolis.

No stranger to the aromatic root, this writer immediately dove into a pile of crackers flanked by horseradish, garlic, saffron and wasabi aiolis, along with a side of marinated garlic cloves before ordering a garlic sausage sandwich from La Zingara, a festival favorite. Next came a sequence of samplings of the raw stuff, ranging from sweet and mild to extra spicy. A bag of assorted garlic cost $5 and a pound of it ranged from $5 to $7.

Barbecue sauces, Asian salad dressings, spices and garlic sea salt were all scattered through the festival, with samples offered at nearly every stop. Just a quick visit to New Hampshire-based Two Sisters’ Garlic was required to pick up a supply of the sisters’ inimitable red pepper garlic jelly, which will be put to good use.

Among the thousands of garlic fans were people wearing crowns of garlic and hats shaped like garlic cloves. The range of foods and smiles on people’s faces seemed to suggest garlic really does go with everything.

By all accounts, this year’s garlic festival was larger than last year’s event, and the Nutmeg State’s interest in garlic shows no signs of waning. On the way out of the festival, a serving of garlic ice cream was the perfect refreshment to cool the taste buds without completely eliminating the aftertaste. Delicious!

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