I’ve spent a lot of time driving I-5 from Northern to Southern California and back. During summer the center of the state bursts with flavors. I know all the nooks and crannies, the truck stops, the rest stops, and the bounty of good regional food sold at specific convenience stores along the way. Maybe someday there’ll be a song about I-5. After all, Route 66 had to wait a while before Bobby Troup sang about it.
I-5 parallels the West Coast from Mexico to Canada. There are long stretches without much to look at but signs point to quick side trips, if you’re inclined. I’ve been on this road so often I can direct you to everything from salad to dessert.
This month, a short trip off I-5, it’s the Gilroy Garlic Festival. Gilroy named itself the Garlic Capital Of The World and nobody disputes it.
When you drive I-5 you learn when crops are planted and harvested. Ahead of me I spy two crucial ingredients for great spaghetti sauce. One truck rolls along carrying garlic, followed by another with tomatoes, home-grown and soon to be shared in markets everywhere. If you’re on I-5 during summertime you don’t need to wait. There are enough roadside stands on your way home to provide everything you need for supper.
I miss that drive and never would have imagined I’d say that.
Pro tip: Head into Gilroy and hunt down some garlic ice cream. I know what you’re thinking but you’re wrong. It’s wonderful.
When Interstate 5 was finally connected to my starting points up here in the North, I tried it and thought it was desolate. The more I drive it, the more services and attractions pop up. As an alternate to 101 or the coast route, I appreciate the benefits of stopping where you need to stop without driving into a nearby town.
I still favor PCH 1?
No substitute for PCH. Except when I need to get there faster, it’s I-5.