I harvested our stunted growth garlic back in August of this year,
The rabbits had feasted on the greenery leaving the bulbs with nothing to draw goodness from, so it had to come up as it was. As you can see I've still got some of the best bulbs left. I have been trying to use it up in the order that the best would be last as this can be stored for longer because of its full covering of papery skin.
The back of the kitchen door seems to be a good place for it to hang, out of the way but visible often enough to remind me it's there so it doesn't get forgotten about.
I used a good few cloves in with the celery leaves, the last of the Pine Nuts from the jar in the fridge, the last of the grated Parmesan style cheese from the freezer and a sprinkle of freshly ground sea salt and black pepper. I tipped it all into the food processor whizzed it up and then drizzled in enough Olive Oil to get it to the consistency I like it.
Then it was decanted into a storage jar .....
... my favorite shade of green in a mash of garlicky goodness.
It now lives in the fridge making me smile with it's cheery fresh color every time I open the door, and will provide us with lots of tasty helpings, on pasta, in quiches and stirred into soups and smeared on toast before being topped with grated cheese and toasted.
It's so garlicky the vampires will be giving this house a miss for sure :-)
Sue xx
