Garlic, Part Three

First the planting and the tending.

Then the harvest and the drying.

Then the braiding and the hanging.

AND THEN…the tasting!!!

For each variety of garlic, some was roasted….


and some was left raw and mixed with olive oil.

Samples were labeled and set out for tasting.

RawAndRoastedFolks eagerly lined up to taste a tidbit of each type on bread or crackers.

IslandCritiques were written down for the benefit of both gardeners and chefs.

MakingNotesThe conclusion?

It was another wonderful harvest.  Yeah gardeners!!!

Some varieties were mild, others had a spicy kick.  They will be labeled so chefs can grab the best flavor for their raw or cooked garlic-infused dishes.




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