This year’s garlic harvest is in. It‘s always a bit of magic when the spade brings to light the seed I planted in the fall. From singular cloves come beautiful heads of garlic ready to enhance my cooking and that of others. Trim the stalks and brush their smooth skins – a ritual I never tire of. Then off to the racks of our root cellar (actually a former darkroom) where they will cure on racks. Typically the harvest will last until mid spring if stored correctly.
We use garlic liberally, often pressing an entire bulb and storing it in a container for use during the week. When I was a young cook I used to follow recipes that called for a clove or two of garlic. I could never taste the difference. If you want some pizzazz to your cuisine, be generous 5 or 6 depending on the size of your cloves. Trust your taste buds.
Over many years none of our acquaintances- even my closest friends have ever complained to me of garlic breath. A good tooth brushing will take care of that!
For more about my garlic obsession, see
Plant cloves come fall
Dig bulbs midsummer
Spicy, pungent warmth
Dazzle my senses through spring