Simply Delicious – Taking Ontario Garlic from field to fork

What’s not the love about the “Stinking Rose” ? Ok, maybe it’s odour. Garlic, by any name, has become a staple on Ontario dinner tables.

Food Network Celebrity Chef Corbin Tomaszeski gives Susan Hay a hand, as they take garlic from field to fork in this week’s Simply Delicious.

Here’s the recipe:

Garlic and Edamame Humus
with Greek Yoghurt and fresh herbs

Recipe by Chef Corbin Tomaszeski

Yield- 4 servings

½ LB cooked, cooled, shelled Edamame
¼ cup low fat Oikos Greek Yoghurt
½ head whole roasted garlic
Juice from 1 small lemon

½ tsp. ground toasted cumin seeds
½ tbsp. toasted sesame seeds
¼ cup fresh mint
¼ fresh chives
¼ cup fresh cilantro
Salt and pepper to taste

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Garnish- 1 ½ tbsp. extra virgin olive oil

Combine the edamame with the Greek yoghurt, roasted garlic and lemon juice in a food processor and puree until smooth and creamy.

Remove the puree from the processor and gently stir in the remaining ingredients.
Place the humus into a serving bowl and drizzle lightly with the olive oil.
Serve with warm bread toasts and fresh vegetable crudité.

Garlic isn’t just for fighting off vampires, it can help fend off heart disease, cancer and infections. According to Longo Brothers Fruit Markets Inc, Egyptian medical papyrus dated to 1550 BC listed more than 20 therapeutic uses for garlic, while Aristotle and Hippocrates recommended garlic for its medicinal properties. Garlic was also reportedly used by athletes at the first Olympics as a stimulant. It isn’t clear if this was legal, or if athletes had to submit to urine (or breathalyzer) tests!

Many forms of garlic are available, but the two most common varieties are hardneck and softneck garlic. Softneck garlic has a papery white skin and many cloves, while hardneck garlic has fewer, but larger cloves. Elephant garlic is a large clove that is a type of leek with a mild flavour.

Garlic is a cool season crop that’s planted in the fall and harvested the following summer. At Boots Farm in Scotland Ontario, the farmers are pulling out fresh garlic that was planted in September. William Boot, owner and farmer at Boots Farm, says the bulbs are broken up and “each piece gets planted into the ground, about 4 inches deep, then we leave them over the winter.”

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They’re pulling the fresh garlic by hand, and selling them with the stems. The full plant won’t be available the entire season. Later on, they’ll use a machine to pick the garlic, then they’ll dry it and only sell the bulb. Fresh garlic in only available for a limited time, so now is the perfect time to enjoy it!

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