Have been pulling three different types of Garlic out of the ground now for several weeks. There was a French variety and I think Elephant, which sounded fun. We use a lot of Garlic in our cooking which is a good job as we seem to have grown an enormous amount this year. Seem to remember a wonderful roasted garlic risotto recipe that works well. Will also make a tun of garlic butter rounds for the freezer and some bottles of garlic olive oil for the pantry.

Fresh Garlic ‘drying out’

Garlic & Cabbage a match made in heaven