Garlic season is back, and that means I’ll be heading off to Avondale Sky Winery this weekend in search of some locally grown garlic. The winery had long hosted the Avondale Garlic Festival, but the past two years has been limited to hosting some popup garlic vendors every weekend in September.

No matter, the garlic itself is worth the drive to this bucolic estate near Windsor.

I was first introduced to the virtues of local garlic at Avondale Sky last September. As an avid home chef, I have been guilty of relying on ubiquitous grocery store garlic, often using it without a thought, much like salt. For an ingredient that many of us rely on to season just about everything, its remarkable that we don’t ask more from it. It is, after all, the starting point of many dishes.

While it is often covered with other ingredients to tame it pungent persona, sometimes I like making it the star. Enjoy these recipes that place local garlic on the pedestal it deserves.

Why local garlic is best

1. Texture: Fresh local garlic has a firm texture, unlike the soft texture of invariably older imported garlic found in grocery stores.
2. Versatility: The firm texture of fresh, local garlic allows you to more than just mince it and mash it. Using a sharp knife you can finely shave, slice the garlic. Use finely sliced garlic to infuse flavour into an oil, or toast slightly to give a unique flavour to stir-fries and other dishes.
3. Flavour: Local and fresh simply tastes better.
4. Hardneck: Most local garlic is hardneck garlic, as opposed to the import soft neck garlic.
5. Variety: There are numerous garlic varieties. Ask your local garlic farmer to pick a variety that suits you.

How to chop garlic like a pro

1. Place clove (skin on) flat side down on a cutting board.
2. Lay the flat side of a sturdy chef’s knife on top of the clove.
3. Using palm of your hand, thump the flat side of the blade. This will release the skin.
4. Finely slice the garlic.

To mince, place the tip of your chefs knife on the cutting board. Place one hand over the tip, mince garlic by cutting with a rocking motion until garlic is minced. For an even finer mince, slap the garlic with the flat side of your chef’s knife and then mince again using the same rocking motion as before.

Make this: Roasted garlic

• 1 head garlic
• 1/2 TBSP olive oil
• Salt & pepper

Direction: Preheat oven to 400 F. Cut off top of head of garlic expose the tops of the individual cloves. Place on a piece of aluminum foil. Toss with olive oil and season tops of cloves with scant pinch of salt and pepper. Wrap and place in oven for 40 minutes. Remove. Let cool. Use roasted garlic to make dips or simply serve it on its own with slices of toasted baguette, sea salt and olive oil. It’s deliciously simple.

Garlic and bread soup 

• 1 head garlic, roasted
• 1 ½ cups blanched almonds
• 1 tsp smoked paprika
• 1 litre water
• 4 cups stale bread, cubed
• Olive oil, to serve

Bruschetta simplice

Makes 6 servings

What you'll need: 

• 1 baguette, sliced, toasted (approximately 20 slices)
• 3-4 cloves garlic
• 1/4 cup extra-virgin olive oil
• Pinch salt & pepper

Directions: Rub toasted bread with cloves of garlic. Soak slices with olive oil. Season toast with salt and pepper.

Spaghetti aglio e olio

Makes 4 to 6 Servings

What you'll need: 

• ½ cup extra-virgin olive oil
• 4 cloves garlic, minced
• Pinch hot pepper flakes
• 12 oz spaghetti
• 1 lemon, juiced
• 1/4 cup Parmesan (Parmigiano Reggiano preferred), grated
• 1/4 cup black olives, pitted, sliced