Yesterday, my cousin exclaimed, “1200 garlic plants! What can you possibly do with all that garlic?” Today, I started to dig up the garlic and these really fresh heads of garlic are now available at Kitchen Conservatory. The crop looks beautiful. What to do with all that garlic? Pesto, roasted garlic bread, spaghetti with olive oil and garlic, shrimp scampi, chicken with 40 cloves of garlic…is there such a thing as too much garlic?

Why use fresh garlic? Flavor. The taste of fresh garlic is a revelation if you are used to year-old dried garlic from China or bottled minced garlic or garlic powder. Fresh garlic is both sweet and sharp, plus very juicy.

Quantities are limited; don’t miss out on this special treat! Our cooking class featuring homegrown garlic is on July 8.