Garlic. It's What's For Dinner

If you remember a few months ago, I told you about my venture into Community-Supported Agriculture. Well this past weekend, the Garden of Eve farm, out in Riverhead, had their 5th Annual Garlic Festival, and it was awesome.

Not only did I get to take a walking tour of the fields that grow the food I've been eating, but the highlight of the day was finally trying garlic ice cream.

This questionably curious culinary creation has been on my mind since first reading about it in a random magazine article years ago. When I arrived at the garlic festival, I made a bee-line right for the table with the bright yellow "Garlic Ice Cream Here" sign.

It was... alright. Imagine a half-cup of rich creamy vanilla ice cream, with a half-clove of raw garlic finely diced and mixed in like something you'd find at a Transylvanian Cold Stone Creamery.

It wasn't pungent or overpowering by any means, and if it weren't for the occasional tiny bit of crunchy raw garlic per spoonful, you almost wouldn't know what it was.

If something that "non-traditional" doesn't quite perk you up, here's a garlic recipe you might want to try instead.

Ingredients
4 boneless skinless chicken breasts
4 teaspoons flour
salt and pepper
2 teaspoons olive oil
1/2 cup chicken broth
2 teaspoons minced garlic
2 teaspoons lemon juice
1 teaspoon butter

Directions
Flatten chicken slightly. Dust with flour, salt, and pepper. Heat oil on high, cook chicken for 5 minutes on each side. Remove chicken from pan. To pan add broth, garlic, lemon juice, and butter. Cook two minutes. Pour over chicken.