In an Associated Press article which appeared in this Sunday’s Philadelphia Inquirer, we learned of a debate currently raging in Italy as to the appropriateness of garlic in culinary applications. Half humorous, half frightening, the article describes chefs and politicians who’ve started a war against garlic as an overwhelming flavor or as an offender of personal space. Like it or not, garlic has an important place in the traditional cuisines of much of Italy, the entire Mediterranean region, large parts of central and southern Asia and in many other cultures of the world. Of course, too much of anything can be bad. But just try some fresh, quality garlic and you’d be insane to want to eradicate it from the table. Julie Barrett of Willing Hands Organic Farm has produced garlic – grown from seed material provided by Keith Stewart at the Union Square Green Market – that is one of the most pristine flavors to have graced my table all year. Give it up? No way!