Our garlic is ready to harvest, I think its a bit late this year but finally there are good sized heads to dig from the studio garden. It still has to dry out a bit so we’ll braid up the now brown stocks and hang them in the back of the pantry. I’m looking forward to roasting whole heads of garlic. Clip off enough to expose the cloves, drizzle some olive oil over them and bake in a medium oven for about 30 minutes. The roasted cloves are soft will pop easily out of their skins and spread on toast or add a mellow garlic flavor to a sauce.
The other great thing about growing your own garlic is the scape. What would become the flower is a curl of green stem topped with a spear point. Then, just a few weeks before the plant is ready to harvest, you snip these off to direct the plants energy away from flowering and into the fattening up the root. This leaves you with a hand full of fresh green that can be chopped and added to a saute like you would garlic or green onion and it brings a similar flavor. While you wait for the garlic to mature and dry there are plenty of meals seasoned with fresh scapes … js
