This all started when we planted our garlic back in November. Today that initial gesture came full circle as Melissa and I pulled hundreds of bulbs of garlic from the ground to cure. (We’ll have to go back and count them one of these days…)
The bulbs vary in size from super-sized to puny. Add grading by size and appearance to the to do list.
While we harvested the bulbs today, we’ve already been enjoying garlic goodness for a few weeks. When a restaurant sale fell through, we found ourselves rich in short-season scapes and tried them in a variety of recipes – pesto with pistachios, guacamole, compound butters. (Check our Pinterest recipes board for details.) Not only were they delicious to eat, the were great to have around the house.
Our 4th of July fresh garlic and garden parsley chimichurri disappeared too quickly. Next time it will be even better as the garlic flavor matures and deepens over the curing process, which will take a couple of weeks. We’ll be sure to post some updates on that. For now, the gals are resting in the garage. Hope to get some braided in the next few days for our CSA members!