From the Kitchen of Sharon Hatfield-Nicholson

THE BASICS: To peel garlic, flatten each clove on a cutting board with a cleaver and remove skin. Pour hot water over the cloves for a few seconds to loosen the skins so they can be pulled off easily with a paring knife. Remember, when cooking with garlic, quantity is not the key factor. Heat destroys the odoriferous compound dially disulphide. If you press or pound garlic you will bring out the stronger flavor. Garlic burns easily in hot oil, cook it slowly over medium heat.

• 5 lbs. Red potatoes
• 1 Large red onion
• 3/4 Cup vinegar
• 1/4 Cup water
• 1/2 Cup oil
• 1 Tsp sugar
• Salt and pepper to taste
• 3 Tbls. chopped garlic

Preparation: Bring together vinegar, water, oil, sugar, salt and pepper, over medium heat. Bring to boil for 2 minutes. Pour over potatoes, onions and garlic, toss lightly.

- ANNA & CARL JURICA, Johnstown, NY

• 1 Cup sour cream (or yogurt)
• 1 Cup mayonnaise
• 2 Large garlic clove, finely chopped
• 1 Tablespoon lemon juice
• 1 Small onion finely chopped
• 1/2 Cup graded Blue Cheese

Preparation: Blend all ingredients together in bowl. Refrigerate several hours before serving. Serve as dip for chips, crackers, or Buffalo wings.
   
Tomato Jalapeno Salsa

• 3 cups chopped, peeled, cored tomatoes
• 2 tablespoons minced cliantro
• 3 cups chopped Jalapeno pepper
• 2 teaspoons oregano
• 1 cup chopped onions
• 1/2 teaspoon cumin
• 6 cloves garlic, chopped
• 1 1/2 teaspoons salt
• 1 cup cider vinegar

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Process 15 minutes in canner. If roasting your cumin seed in a hot iron skillet, grind them, that will bring out their flavor. This one worked for me. I like hot hot salsa. I do go to extremes when cooking. I've used Habanero pepper for more heat in salsa.
 
Spinach & Honey-Garlic Dressing

• 1 lb. Fresh Spinach, stems removed
• 1 Tb. Olive Oil
• 1/2 pint Cherry Tomatoes, quartered
• 1 Clove Garlic, finely chopped
• 2 Tbs. Rice Vinegar
• 1 Tb. Liquid Honey
• Salt & Pepper

Wash spinach and drain well. Heat oil and saute tomatoes 1 minute. Add garlic, vinegar and honey. Cook about 30 seconds, add spinach, stir and cook until it wilts. Remove from heat and serve at once. Serves 4.

- KOPICKI APIARIES, Leonora Brown, Webster, NY

• 1/2 cup Virgin Olive Oil
• 6 oz. Lime Juice (Bottled is fine)
• 2 to 4 teaspoons Jalapeno peppers, minced
• 6 to 8 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2+- teaspoon crushed dried red pepper
• 1-1 1/4 lb. corkscrew pasta, cooked according to pkg. directions
• 1 large red Bell pepper, diced
• 1 or 2 green Bell peppers, diced
• 1 large red onion, diced
• 1/2 cup fresh parsley, chopped
• 40+- oz. kidney beans, rinsed and drained
• 28+- oz. chick peas, rinsed and drained
• 10 oz. fresh mushrooms, sliced thin
• 1 to 2 cups broccoli side shoots, bite size
• 2+- cups cherry tomatoes
• 1 can small pitted ripe olives
• 6 to 8 oz. Feta cheese, crumbled

Mix all ingredients, add fresh ground pepper to taste. Make day before serving. Refrigerate. Adjust seasoning if necessary.
SUNNY RIDGE FARM, Charlotte Dietrich, Lafayette, NJ

JSR Blue Cheese Dip with Garlic:

• 1 cup Sour Cream ( or Yogurt )
• 1 Cup Mayonnaise
• 2 large Garlic Clove Finely Chopped
• 1 Tablespoons Lemon Juice
• 1 Small Onion Finely Chopped
• 1/2 Cup Graded Blue Cheese

Blend all ingredients together in bowl. Refrigerate several hours before serving. Serve as dip for chips, crackers, or Buffalo wings.
 
Big Matt's Garlic Flavored Meat Roast:

This recipe may be used for any roast such as beef, pork, and leg of lamb. It is also excellent in wild game such as venison, elk, and moose.
Select your favorite roast. Now take a small paring knife and cut deep slits on all sides of the meat. I like to put these slits about two inches apart, however, this can be varied to suit your taste. Now take your garlic and push a piece into every hole you made. If your garlic cloves are small, you may leave them whole; if large they can be halved or quartered and used this way. After stuffing all the holes with garlic, take the roast and sprinkle liberally with salt and freshly ground black pepper. Now place roast on a rack in a pan and roast at 325° - 350° uncovered, to desired doneness. It's best at rare to medium. If you like your roast well done you shouldn't be using this recipe.

NOTE: If doing a leg of lamb, after stuffing with garlic, rub all over with olive oil and then sprinkle with salt and pepper and also with dried oregano.

GAMBINO GARLIC GROWER, Matt Gambino, Hornell, NY

• 2 1/2 quarts chicken stock
• 2 tablespoons fresh rosemary
• 1 tablespoon fresh oregano
• 1 cup chopped parsley
• 2 teaspoons fresh thyme
• 2 large heads garlic, cloves peeled
• 1/2 cup dry white wine
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 cup heavy cream or half and half
• 2 tablespoons chopped fresh chives
• salt and freshly ground pepper to taste
• Garnishes: garlic croutons and grated parmesean cheese

Place the chicken stock, rosemary, oregano, parsley, and thyme in a 4-quart pot. Bring to a boil, cover, and simmer for 1 hour. Strain, reserve the stock. Discard the cooked herbs and return stock to the pot. In a small saucepan, place all but 2 of the peeled garlic cloves (they will be used later). Add just enough water to cover the garlic and simmer, covered, for 15 minutes. Puree the cooked garlic and liquid until smooth. Add to the pot of stock along with the wine and bring to a simmer. Melt the butter in a small frying pan and stir in the flour. Cook together to form a roux. Do not brown. Whisk the roux into the hot stock until smooth and thickened. Crush the 2 reserved garlic cloves into the pot. Simmer for 5 minutes. Add the cream, chives, and salt and pepper to taste. Served garnished with garlic croutons and grated parmesean cheese.
 
Garlic Croutons:

Toast small French bread cubes with a bit of olive oil in a frying pan. Toss them about until golden brown and crunchy. Add some crushed garlic towards the end and toast them a bit longer. Don't burn the garlic.

WALNUT GROVE FARM, Les & Debbie Guile, Augusta, NJ

• Eggplant Basil
• Salt Garlic
• Oil (olive oil)

Peal and slice eggplant about 1/4 inch. Sprinkle with salt (generously). Let stand 1 hour. Squeeze excess water from eggplant. Brown eggplant on both sides in hot oil (medium high flame). Pepper to taste. Layer fried eggplant with raw and sauteed garlic and fresh basil.

PALERMO'S GARLIC, Frank Palermo Canandaigua, NY

• 18-24 Large Garlic Cloves Peeled
• 2 Tbs. Olive Oil 1 Tb. Honey
• 2 Tbs. Soy Sauce Dash Cayenne Pepper
• 1 Tb. Dijon Mustard

Place all ingredients in blender and blend until smooth. Store tightly covered in refrigerator. Use to season chicken, ribs, hamburgers for grilling. Rub skin of turkey or chicken before roasting. Add to soups, salad dressings or pasta.

KOPICKI APIARIES, Leonora Brown, Webster, NY