Home » Food » Toronto’s 1st Annual Garlic Festival

I honestly did not know a lot about garlic until a visit to the farm of  The Cutting Veg last year. Plus I subscribe to their newsletter so I can further educate myself about the varieties of different types of garlic you can order!! I have done NOTHING with this information, but I continue to read about garlic (go figure).

I also knew that Perth, Ontario has had a garlic festival for many years but never went. However, a few weeks ago, I stumbled across a flyer posted on a tree while visiting Riverdale Farm (cant believe posters still work – but I’m living proof that it worked). I immediately knew that I was going to attend Toronto’s 1st Annual Garlic Festival which was held at the beautiful Evergreen Brickworks.

I wasnt the only one interested in the world of garlic as there were lots of other interested “foodies” who got up bright and early to attend this great festival.

I strolled from vendor to vendor to try and educate myself a little more about garlic. There were over 20 garlic farmers in my brain was busy trying to absorb the different varieties of garlic: ¬†Russian, Mexican Purple, German Red, Legacy, Bogatyr, Spanish Roja, Siberian, Brown Rose, Killarney Red, Music, Polish Hardneck, Floha, Korean Red, Thai, Tibeta….SHOULD I GO ON?

See what I mean?

It’s an endless but facinating world.

I enjoyed some delicious samples of garlic scape pesto and bought some garlic as well. Naturally I haven’t done anything with it yet, but I enjoy looking at it as it sits above my stove in a empty flower pot.

What should I make with it? should I roast it and then spread it on a baguette? should I use it in a dressing? I’m open to suggestions …I know there are other garlic readers reading this post!! What is your favorite thing to make with garlic? do share….

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4 Responses to “Toronto’s 1st Annual Garlic Festival”

  1. Em
    October 5th, 2011 at 06:25 | #1

    Have you tried roasted broccoli? It’s probably the best thing ever. Set your oven at 350-400ish (maybe google to get a better idea of the exact temperature) then cut up broccoli and mince garlic. Drizzle a little EVOO over it and roast it. It’s done when the broccoli is nice and crispy, oh and make sure to stir it every once in awhile. Anyhow, when it’s done, drizzle with lemon juice and sprinkle some Parmesan cheese on top. The flavors are incredible!

    • admin
      October 9th, 2011 at 20:16 | #2

      Oohhh….I like that sound of that dish. Will try it one day soon. Love broccoli and I love garlic!!

  2. October 6th, 2011 at 10:26 | #3

    Ohhh, the broccoli and garlic sounds delish. But, let me ask this? Which garlic did you choose? or more than one? I am curious to see if you found a flavour difference.) Also wondering if one was more potent against vampires–was there a booth with that information? Because sporting a garlic necklace could be trendy and precautionary when jogging at night.

    • admin
      October 9th, 2011 at 20:15 | #4

      I’m still gazing at the garlic…havent tried anything yet. Will get back to you re: flavor difference. Potency etc.

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