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A bash for bulbs: It's GarlicFest time
Cleveland event offers fresh tastes and some gourmet secrets
GARLICFEST
People line up for a taste of different dishes highlighting the sulfurous bulb during last year’s GarlicFest at LoganBerry Heritage Farms in Cleveland. This year’s festival takes place Saturday.

If you eat enough garlic, you’ll not only keep your doctor away, chances are pretty good that you’ll keep a lot of other folks at bay, too.

“Your body sends (the compound allicin found in garlic) to your bloodstream and it is released through your skin and lungs,” said Sharon Mauney, steward of LoganBerry Heritage Farm in White County.

“It releases a lot of sulfur in the air. But garlic is really one of the healthiest foods in the world.”

According to the University of Maryland Medical Center, “garlic is rich in antioxidants, which help destroy free radicals — particles that may contribute to the aging process as well as the development of a number of conditions, including heart disease and cancer.”

Mauney, who is also known as Organic Rose, is hoping to spread the word about the many health benefits associated with a steady diet of the pungent bulb during LoganBerry GarlicFest 2012.

The family-friendly event, which will be centered on all things garlic, will be held from 10 a.m. to 4 p.m. Saturday at LoganBerry, 2660 Adair Mill Road in Cleveland.

The centerpieces of the festival are the farm’s ever-popular Garlic University and Garlic 101.

“There’s going to be lots of garlic breath,” Mauney promises.

“Garlic 101 is all about gourmet garlic. (Participants) will have the opportunity to taste and learn about (a number of different types) of garlic.”

There will be homegrown dishes available for tasting, like the LoganBerry Garlic Vinaigrette Dressing.

“It is nothing elaborate, but is very good for multipurpose eating. It’s very healthy with the raw garlic,” Mauney said.

“I use the dressing for green salads, tomato salads, pasta salads, vegetable salads and for a baste for meat roasting and marinade for less-tender cuts of beef.”

Chef Jason Vullo will be on hand during GarlicFest to whip up a few innovative dishes.

Though the festival and a smorgasbord of samples will be free, attendees will also have the opportunity to purchase larger tastes of the fragrant wares.

There will also be a host of other non-garlic activities, including story time at 12:30 p.m.

“We’ll also have about 10 artisans on site who will be offering very special items for sale,” Mauney said.

“They’re very special artisans who were selected to keep with the theme of the farm.”

Visitors are invited, and encouraged, to check out the overall operations of the eco-friendly farm while they’re there.

“We view the farm in a holistic way. Everything must work in harmony,” Mauney said.

“We want to share it with people who are interested in knowing where their food comes from and how it’s produced. We want to share the health benefits of the food from southern Appalachia. The food we grow comes from heritage seeds that have been handed down for generations.

“Everything we do is top of the line, but we are very proud of our grass-fed beef. We also grow pastured poultry that produce healthy eggs. My goal is to grow healthy food.

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