-
Glorious Garlic: Visiting Gilroy, the Garlic Capital
Gilroy and garlic are nearly synonymous in my neck of the woods. Gilroy, located in Santa Clara County about 35 miles south of San Jose, is considered the garlic capital of the United States. Before it was the garlic capital it was the prune capital (maybe this is how nearby Prunedale received its name?). Those prune pickers didn’t make much money, however, and people turned to growing garlic instead. During garlic season, from July through October, people can often smell Gilroy before they can see it. Some people have reported smelling the garlic as far south as Salinas and as far north as San Jose. Humorist Will Rogers described Gilroy as “the only town in America where you can marinate a steak by hanging it on the clothesline.” Gilroy does not lead the world in garlic production, however. It is called the garlic capital because Gilroy Foods processes more garlic than any factory in the world. Almost all pickled, minced and powdered garlic found in grocery stores worldwide comes from Gilroy Foods. Christopher Ranch is the largest commercial garlic producer here.
One of the most popular events in Gilroy is the annual Garlic Festival. The three-day long festival, held the last weekend in July, features everything garlic, including garlic-laced sausage and calamari, garlic pasta, garlic fries, garlic bread, and even garlic ice cream! The festival includes not only garlic delicacies but also beer and wine, arts & crafts, live entertainment, garlic-braiding workshops, and cooking competitions. Celebrity chefs such as Giada De Laurentiis have even made appearances. The festival is held outdoors at Christmas Hill Park in Gilroy, and draws more than 100,000 people. It is a major fundraiser for local charities. This year saw the initiation of Garlic Train service from San Francisco and San Jose to Gilroy for the festivities.
Helpful Hints for the Garlic Festival:
- Friday is the least crowded day at the festival
- It can be extremely hot, make sure to stay hydrated and bring a hat, sunglasses, and sunscreen
- The following items are prohibited from the event: alcohol, bottles or cans, coolers, frisbees or water projecting devices, and pocketknives or weapons of any kind
- No pets are allowed except for service animals
- No RV parking is available
If you want to beat the heat and crowds at the Garlic Festival, there are still plenty of garlicky things to do in Gilroy the rest of the year. You can take a walking tour of the historic downtown area, which features dozens of amazing homes and buildings, including many structures designed by eminent California architect W. H. Weeks. Walking tour maps are available at the Gilroy Welcome Center and also near public parking downtown. You can visit the Garlic City Cafe, the Garlic City Casino, or Garlic World. You can even get a garlic flavored beer at Golden State Brew & Grill and then head out to hit some golf balls at the Garlic Country Driving Range. The possibilities are endless. As is the bad breath. Which is good if you want to ward off vampires, but not good if you are looking forward to kissing someone under the mistletoe! Some studies have shown that drinking milk while you consume garlic can help neutralize this effect, and other studies have shown that consuming garlic with mushrooms and basil may also be effective. I say the solution is to eat more pizza. It has cheese which is made from milk, and who doesn’t like mushrooms, basil, and garlic on their pizza?
If you enjoy wine, there are nearly two dozen wineries in the area including Stomping Ground, Heller Winery, Sarah’s Vineyard and more. After a glass of wine, you can head eight miles northeast of Gilroy to the famous Victorian resort, Gilroy Yamato Hot Springs, a California Historical Landmark. Other local fun spots include Gilroy Outlet Center, Gilroy Gardens Family Theme Park on CA State Route 152 and Mount Madonna County Park also on 152.
Directions: From San Francisco take Hwy 101 southeast approximately 84 miles. From Monterey, take Hwy 156 northeast approximately 41 miles.
Helpful Links:
Thank you for visiting my blog! Wishing you peace, love, happiness, and beautiful vistas!
-
The Art of the Artichoke
If you are from the midwest, chances are, like me, the closest you have been to an artichoke is eating the spinach artichoke dip at your nephew’s graduation party. In the Monterey area, however, artichokes are big, so big that they have an annual artichoke festival. It is actually an artichoke and WINE festival, because hey, what is a festival without wine? If you are in the Monterey area this weekend you should check it out! it is being held at the Monterey County Fair & Event Center. I went last year and the highlights for me were eating the fried artichoke hearts (super yum!) and listening to chefs from local restaurants discuss the proper way to cook fresh artichokes. To me, this was important, because the first time I tried cooking them it was a disaster. I learned that you do not boil them, you STEAM them. Eating them was also a novel experience. Here’s how: you take a leaf from the cooked artichoke, put the base of the artichoke leaf in your mouth, put your bottom and top teeth together, and slowly pull the leaf out, skimming the savory artichoke goodness off the leaf. The artichoke is actually the official state vegetable of California, and did you know? Nearly two-thirds of America’s artichokes are grown in Castroville, a small town located north of Monterey. Another interesting fact: Marilyn Monroe served as honorary queen of the Artichoke Festival in 1948 before she became famous.
One of my favorite ways to eat artichokes is in Lemon Chicken Artichoke Soup. My friend Anushka (yes, I named my goat after her) actually told me about this delicious recipe and I adapted it. If you need a light and nourishing soup to warm your spirits this is it!
Monterey Farmgirl’s Lemon Chicken Artichoke Soup
1 lb. skinless chicken breasts, cut into 1-inch pieces
3 leeks, sliced
2 tbsp olive oil
3 cloves garlic, minced
1 bay leaf
(1) 14 oz. can artichoke hearts, drained
4 cups chicken stock
1 cup kale leaves, torn
Juice of 1 lemon
1-2 tsp. thyme, chopped
Pepper to taste
Instructions:
- In a large pot, sautee the leeks in the olive oil for about 5 minutes, or until they are tender and start to turn golden.
- Add the chicken, garlic, bay leaf, artichoke hearts, chicken stock, kale, and thyme and bring to a simmer, cooking for 30 minutes.
- Add the lemon juice and pepper