The pungent aroma—whether it’s been fermented, pickled, roasted or powdered—is impossible to avoid at the Hudson Valley Garlic Festival, a Saugerties institution since 1989. The herb is everywhere, stirred into lemonade, melded into fried pickles, folded into pierogi, and heaped on sample containers of kimchi or ice cream half-melted in paper cups. Garlic hangs in […]


