Monday, December 20, 2010

a gift to yourself..

Even though Christmas is almost here its not too late to take advantage of our FREE SHIPPING deal. Take this opportunity to stock up on YOUR favorite Garlic Festival items by ordering over $30 of product and entering the code FREESHIP10 upon check out.
We will get your order on a truck before all the elves leave for vacation and you will find your pantry stocked up for the new year.

This offer runs out at midnite on Christmas Day so don't wait.

Happy Holidays!!

Sunday, December 5, 2010

Holiday Shopping

We are excited about this promo because it is what our customers have been asking about for some time. FREE SHIPPING, just in time for holiday shopping and gifting. To make the deal all the sweeter we are also offering 25% off of ALL gift baskets and packs through Christmas so order now.. they make wonderful gifts for even the most hard to gift people on your list. What could be better than a basket filled with delicious, gourmet offerings?? In addition to our garlicky treats we also offer locally grown Dried Apricot, Olive Oil, chocolate covered treats, honey and more.

Our baskets make great corporate gifts too. If you have ay questions or want to place an order, just give us a call. 1-888-GARLICFEST

Happy Holidays!

Tuesday, November 16, 2010

Monday, November 15, 2010

GFF & River Run Open house


Join River Run Winery & Garlic Festival Foods for a spicy kick off to the Holiday Season. Sample River Run Wines and local specialty food products, enjoy music, purchase wine and food gifts and relax with friends in the charming Aromas countryside!
Saturday and Sunday, Nov 20-21, 1 pm to 5 pm. Hope to see you there!

For more details visit us on Facebook or our website!

Thursday, November 11, 2010

Autumn = Potatoes :)

Chilly Autumn weather has set in, we’ve set the clocks back (at least in our part of the country) and it’s time forcomfort food. What could be more comforting than potatoes? Delicious, versatile and yes…HEALTHY!

A medium potato contains only 110 calories and 620 grams of potassium (more than a banana), 45% of the daily requirement of vitamin C and no fat, sodium or cholesterol.





~Roasted Garli Garni Potatoes~


4-5 lg. scrubbed Russet potatoes with skins

¼ C extra virgin olive oil

2-3 tsp. Garli Garni

10-12 sprigs fresh Rosemary

Slice the clean dry potatoes into large thick fries. Place oil in a lg. oven proof skillet and toss potatoes until coated. Sprinkle in Garli Garni & Rosemary & toss again. Place in 400º oven and roast for 15-20 mins., then toss scraping the bottom and return to the oven for another 15 mins. Or until tender.


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Wednesday, November 3, 2010

Same mustard, new look


For some strange reason, when we designed our mustard labels years ago we made the "Jalapeño Garlic Mustard" labels blue.. why? Dunno, just one of those weird things. I guess we liked the way it looked. It never hurt sales or kept us from winning any awards but somewhere along the line we thought it was odd that we hadn't chosen green to be the color since jalapeños are green and our Jalapeño Pickled Garlic labels are green..
Anyway, we had to order new labels recently so we decided to finally make the change. So the next time you purchase some of our popular Garlic Festival Garlic Jalapeño Mustard, it will be green. So don't think you have to call us up and ask us if its the same, it is.. Its great and its got a fresh new look.

Have you tried this recipe yet?
Mustard Chicken
Blend 2 Tbs Garlic Festival Mustard of your choice with 1 Tbs olive oil. Coat 4 chicken breasts with mixture and bake, covered for 350º for 20 minutes or until done. Also great on pork chops and lamb! Yum.

Thursday, October 28, 2010

Harvest Festival Goers.. FREE ADMISSION!

If you live near San Jose, Pomona, Sacramento or San Mateo and are planning to attend one of the Harvest Festival Events, contact us for FREE VIP passes (while supply lasts) and tackle some of your Christmas shopping in a fun and festive environment.

Just drop us a line at custserv@garlicfestival.com and leave your name and mailing address and we'll pop some in the mail. Cheers!

PS If you are in the Sonora area, I also have discount coupons to the Sonora Christmas Festival Thanksgiving weekend!

Tuesday, October 26, 2010

winner winner

Always such fun to come home with a blue ribbon as I am remembering back to my show days. Gregg & Tiana were the latest award winners in the GFF stable with this "Finest Fair Display" ribbon from the Los Angeles County Fair. Congratulations you two!

In other news, we are in the last week of our big 20% off promo. Visit our web store to save big on Garli Garni, all pickled garlics and our Roasted Dehydrated Garlic Pieces. No special codes, just place the already discounted items in your cart and $AVE!

Thursday, October 21, 2010

Try This!!

We are excited to announce a new feature on our website starting today. Each week we will be posting Simple ideas ANYONE can use. Really! ANYONE! All you need are a few simple ingredients. Be sure to look for them on our front page and let us know what you think!! Try it!!

Thursday, September 30, 2010

Garlic Apple Jammin'

Have you tried our Garlic Festival Spicy Apple Garlic Jam (Garli Glaze) yet? No?! Well you're missing out. We introduced in a couple years ago at the Gilroy Garlic Festival to much acclaim!!

I love it on pork as a glaze or on the side of lamb, or just dumped on top of cream cheese with crackers, but we have a new recipe for your to try a la Caryl's Kitchen.

Garlicky Soy Salmon Steaks


Mix the Garli Glaze with about an equal amount of soy sauce. Choose about 1 inch thick salmon steaks and baste with glaze. Place under broiler and broil until just done (about 5-7 mins.), basting a couple of times during cooking. Top with remaining glaze & serve. Shown here served with Quinoa Pilaf.. we'll get the recipe up for that soon.

What are you cooking these days??

Wednesday, September 29, 2010

25 Amazing Food Cures

Interesting tidbit in today's health news..
Garlic has been shown to reduce anxiety...

"Garlic
Tuck a few extra cloves into your next stir-fry or pasta sauce: Research has found that enzymes in garlic can help increase the release of serotonin, a neurochemical that makes you feel relaxed"

View the entire article here:
25 Amazing Food Cures

Wednesday, September 1, 2010

what's cookin?

Well, Indian Summer is here and I am still reeling in the bounty of home grown tomaters, garlic and fresh basil.

Tonight I whipped up some pasta with the "leftovers" from last nights bruschetta feast.

First I cooked up some fresh made fettucine and then I simply tossed it with diced heirloom tomatoes, fresh chopped basil leaves, a liberal sprinkling of Garli Garni, a couple cloves of fresh chopped garlic, a splash of olive oil and about 1/4 cup of balsamic vinegar. I mixed it all well with the hot pasta and served it up with a sprinkling of feta cheese crumbles.

Super flavorful!!

Monday, August 16, 2010


The Garlic Festival is over and the Garlic Harvest is in full swing. It's time to enjoy that summer classic; GREAT GARLIC BREAD! Great Garlic bread starts with great bread. Don't settle for that soft poofy bread with no body. Find a great artisan bread, crusty sourdough or peasant bread. Slice the loaf in half lengthwise. Mix butter, a little extra virgin olive oil, a generous dose of fresh California chopped garlic and Garli Garni to taste. Meanwhile grill the cut side of the bread. Turn over and slather on the garlic butter and continue grilling to toast the other side. Slice and serve. An alternate to this delicious bread is to use Garli Ghetti instead of Garli Garni for cheesy garlic bread.
Garlic Garni & Garli Ghetti available @ garlicfestival.com

Thursday, July 15, 2010

the flavors of summer


One of the best parts of summer for me is the harvest.. garlic, basic, home grown tomaters... YUM! simply thinking about it makes my mouth water.

This evening I went out and picked a hand full of fresh basil from my garden to accompany the heirloom tomatoes procured at our local farmer's market yesterday (mine are still green) and the fresh sourdough bread sitting on my counter.

My favorite way to make bruschetta is to grill or toast slices of french bread and rub over with a fresh garlic clove and then drizzle with good olive oil. Top with slices of fresh tomato, sliced basil leaves and sprinkle of salt & fresh ground pepper and either a slab of mozzarella or feta cheese crumbles. (my personal fav)

This is great as an appetizer or a full meal as I had 5 slices tonight because it was so hot! Pair it with a nice chilled glass of wine or a glass of iced tea.. yum!!

Wednesday, July 14, 2010

FRESH GARLIC in da house!

Its that time of the year again.. the Gilroy Garlic Festival is just around the corner, and you know what that means? Its harvest time in the Garlic Capital of the World!

We are getting in the freshest batch of California garlic that you can get so pop on over to our shop and pick up a couple pounds for summer cooking or some fresh garlic braids to adorn your kitchen, recipes or give as gifts.

By the way, we just added the "follow" feature to our blog. If you sign up to follow us between now and July 31 we will add your name to a drawing to win a fresh small garlic braid!

Tuesday, June 29, 2010

Cookin' on the Lost Coast


Garli Garni should be in every camping kit. Why? Because it's great on EVERYTHING! and makes everything great. It's not one of those seasonings that smothers the taste of what you're cooking. A basic recipe that you can make at home and pack in the cooler is Garli Garni butter:
Recipe: Simply mix a generous amount of Garli Garni with butter or margerine and pack it in a container in your cooler.

With this you can make great Garlic bread and the best corn on the cob you've ever tasted.

For the corn; peel back the husk, remove the corn silk and slather on a thick layer of Garli Garni butter. Put the husk back in place and wrap the corn tightly in foil. Place on the grill or directly in the coals and cook.


For the garlic bread simply spread the seasoned butter liberally on the split french bread or baguette and toast on the camp grill.

For the corn; peel back the husk, remove the corn silk and slather on a thick layer of Garli Garni butter. Put the husk back in place and wrap the corn tightly in foil. Place on the grill or directly in the coals and cook.
Take along your shaker of Garli Garni and sprinkle on hamburgers, steaks, chicken, or skewered prawns. Then grill on your campfire for an outdoor feast.
Above, we've sauteéd mushrooms and onions in the Garli Garni butter to top our grilled steaks.


Friday, June 11, 2010

On the Road with Lee


For the first time in many years, Garlic Festival Foods is happy to be back in the Bing Crosby Building at the Del Mar fair. Lee is in booth # 2106 peddling all of your favorite Garlic Festival® goodies. Check out this link for fair discounts and be sure to stop by and say "Hi!"

Wednesday, June 9, 2010

Lost Coast of California



Want to get away from it all? Really get away? Thick tangles of wild Sweet Peas, sun dappled meadows of Lupine, fat gray squirrels and tiny quaint settlements tucked into little valleys? Then the Lost Coast may be the place for you. Where is the Lost Coast, you ask? It begins where Hwy. 1 (North) ends. The best and most scenic route is to drive to the quaint Victorian town of Ferndale and head for the coast over the hills and through the picturesque valleys. We took Mattole Rd. on a beautiful drive to the tiny town of Petrolia. From Petrolia you can take a side trip to the ocean (and beach camping) by following Lighthouse Rd.
To continue your trip, backtrack and resume your trek through the Mattole Valley. If you enjoy camping, look for the Arthur W. Way County Memorial Park. This is one of the prettiest campgrounds I've come across; lovely, well kept sites divided by grassy berms situated along the winding river. If camping isn't your thing, look for the funky little Mattole River Country Cabins which the owners have been in the process of renovating. They're cute and reasonable.
Late spring is a great time for this trip. After our plentiful rains this year the wild flowers were particularly spectacular. Wildlife is abundant and camping areas plentiful if not always easily accessible. That, of course, is what makes it the "Lost" Coast. Our final destination was the Sinkyone Wilderness and Bear Harbor.
Coming next: Camp Cooking on the Coast and Bear Harbor.









Tuesday, June 1, 2010

NEW WEB SITE


Well, if you are reading this, no doubt you have come here via our Brand Spankin' New website. It has been many months in the making, collaborating between a handful of people and our awesome web chick/programmer Joanne. Have to admit we lagged a bit over the holidays but have been busting our fingers the last couple of weeks, typing, shooting product photos and spiffing up the site.

In case you haven't seen, we now have a Facebook page!! and Twitter. If you do not belong to our Facebook page we invite you to pop over there and join because this will entitle you to exclusive discounts and recipes that will only be posted there. You can always find us by clicking on the appropriate icon in the upper right corner from our home page.

In the works are more new recipes, a photo gallery and also some fun videos about garlic and cooking with garlic. Please feel free to send us letters, comments, recipes and more as we work to make this site a fun destination where garlic lovers unite!

Wednesday, February 24, 2010

Mustard Madness

Welcome to our new blog! Here we plan to share with you the latest happenings from the Garlic Capital of the World as well as delicious recipes, cooking and gardening tips and show updates.

Today we wanted to share a few quick tips for using our mustards. Of course you can slather them on bratwurst, sausages and that turkey sandwich but they can be used for other delicious recipes as well. Try these:

• Whisk together a heaping teaspoon of Garlic Festival Mustard with a little olive oil, honey and tarragon. Brush on salmon fillet and bake at 375º for 25 to 30 minutes. Great on chicken or pock too!

• Stir 1 tablespoon GF mustard, 2 tablespoons mayo and a drizzle of olive oil into canned tuna. Sprinkle with parsley and black pepper. Toss with pasta.

• Mix 2 tablespoons GF Mustard, 1 tablespoon honey and 1 teaspoon curry powder into a cup of sour cream and use as a dip for fresh veggies. Simple and tasty.