Garlic is harvested in June, laid out and cured (dried) for a month or two and shows up in farmers markets July through September.
We don't typically think of garlic as a fresh or local food, certainly not like tomatoes, but it is. Fresh harvested garlic is world's above that which you get in the supermarket. Check out local farmers markets July through September to find fresh, plump heads. We ran across these beautiful pink-green heads at the Murfreesboro Farmers' Market in downtown Murfreesboro this past Saturday.
Garlic, depending on how used, can have many personalities. Roast to make it sweet and mellow, chop and use raw for a spicy, acerbic flavor or saute for a nice garlic flavor.
Here are 15 recipes that use garlic to best effect.
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