NO MORE GARLIC: Andrew Heffner, aka The Garlic man from Ormsby, called us to share some sad news. Heffner explained that this year, when planting would have been completed, he was sick with COVID-19. Planting was not done, and therefore, the 30-year tradition has come to an end.

Heffner said he has had customers who purchased garlic from him throughout that 30 years of growing garlic, and he’s sad that he won’t be able to supply them with garlic in the fall.

The garlic was smuggled into the country by immigrants and came from Milan, Italy originally. Heffner said he averaged 300 pounds of garlic each year and always had customers asking for more after he was sold out.

SPICY SAUTEED CELERY made without Heffner’s garlic, will not taste the same — However, in honor of March being National Celery Month here is a delicious recipe for Spicy Sauteed Celery to share with family and friends.

The dish takes approximately 10 minutes to prepare and serves four people. Ingredients for Spicy Sauteed Celery include: 1 tablespoon of unsalted butter; 2 cloves of thinly sliced garlic; 1 bunch of celery and 1/4 teaspoon of red pepper flakes.

To prepare the side-dish, begin by melting the unsalted butter over medium heat in a large skillet, then add the two garlic cloves and cook them by stirring until the thinly sliced garlic is lightly browned.

Next add the celery after it’s been sliced into half inch pieces and cook by stirring occasionally until the celery is crisp and tender — this step should take about 6 minutes.

Finally add the red pepper flakes and season with coarse salt, if desired.

This is an excellent side-dish to pair with steamed fish or pork roast.