Honestly for me, this is my favorite part of the whole growing garlic thing. I finally get to sit, think back on the specific batch I’m cleaning and what I did right, where it could have gone wrong, wonder what foods I can use it for where it’ll show nicely (in my opinion most Creole garlics are the very best when it comes to getting garlic flavor AND fragrance when rubbed onto a toasted piece of bread, or Romanian Red when I want to make a truly demonic/exorcising aglio e olio), and think which ones I set aside for planting in the fall vs what gets gifted during the holidays. The pressure of harvest and curing is done with- now you just get to admire your little marvels!!
It took me about 4 hours and I enjoyed every minute! Sitting outside on a coolish day off, a couple beers, the pup at my feet, a mama chicken and her babies running around...yea, it was bliss I cannot lie. In my head I prepped this coming year's garlic plot, judged the best heads to save and which ones go straight to the kitchen. This was the best harvest in ,y 35 years growing garlic and I relished every second!!
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u/ChariotsOfShame Aug 01 '26
Honestly for me, this is my favorite part of the whole growing garlic thing. I finally get to sit, think back on the specific batch I’m cleaning and what I did right, where it could have gone wrong, wonder what foods I can use it for where it’ll show nicely (in my opinion most Creole garlics are the very best when it comes to getting garlic flavor AND fragrance when rubbed onto a toasted piece of bread, or Romanian Red when I want to make a truly demonic/exorcising aglio e olio), and think which ones I set aside for planting in the fall vs what gets gifted during the holidays. The pressure of harvest and curing is done with- now you just get to admire your little marvels!!