We are digging up the garlic today. Over the past month, we have been occasionally testing the garlic by digging up bulbs (and eating them!) and the crop is ready two weeks early. We will leave the garlic bulb attached to the three-foot long stem for about a month while the garlic dries. We will store the garlic in a covered shed where it is dry. Freshly-dug garlic is delicious to eat now; we dry the heads so that the crop will last throughout the winter. Each head of garlic weighs more than a quarter-pound (and tastes better than a Big Mac!).Why grow garlic when it is so readily available year-round? Taste the freshly-dug garlic and you may not return to eating supermarket garlic. The commercial garlic available now in the supermarkets was dug last summer, so it is dry and bitter. Garlic is an essential ingredient in so many delicious foods that the quality of this flavoring should not be taken for granted. Homegrown garlic cloves are as significantly better tasting as homegrown tomatoes. If properly stored (cool, dry, dark, and not in the refrigerator), the garlic should last until next year’s crop is harvested.
The freshly-dug garlic is now available at Kitchen Conservatory. We’ve trimmed the stems and roots so it looks too beautiful to be real.