Comments on: How Does Your Garlic Grow?

By: Lynn

Lynn — Tue, 21 Apr 2009 20:51:39 +0000

We are growing twice as many garlic plants this year–60–mostly so we have a plentiful supply of scapes in July. I’m psyched because they are all up and doing well after a cold cold winter. Try them in this dip and you, too, will experience the joy of the scape! http://www.nytimes.com/2008/06/18/dining/183arex.html?scp=3&sq=recipe%20garlic%20scapes&st=cse

By: James

James — Mon, 20 Apr 2009 12:39:40 +0000

@Janis – I have heard of that, but never tried it… sounds AWESOME. Is the garlic overwhelming?

@Laura – Same with us, this is our firs time.

@Barbee’ – Not sure how great of an idea the barrel was, but we will soon find out. Growing good so far. Good luck!

By: Barbee'

Barbee' — Sun, 19 Apr 2009 19:37:20 +0000

Never have but am thinking of planting it this year. People around here plant it in Sept. Hope I don’t forget. I have a barrel and am intrigued with yours growing in a barrel.

By: Laura

Laura — Sun, 19 Apr 2009 15:52:16 +0000

I’m growing garlic for the first time this year; so far it looks good!

By: Janis

Janis — Sun, 19 Apr 2009 14:20:23 +0000

Roasted garlic!

Preheat oven to 400F. Trim the top off an entire bulb of garlic (about 1/2 inch). Leave the cloves intact and covered with the papery skin. Put the trimmed bulb into an oven-safe bowl or pan (I use a large ramekin), drizzle about a tablespoon of olive oil on top, and cover with aluminum foil. Bake for about 30 minutes. The roasted bulb will smell soooo heavenly and will be soft to the touch. Individual cloves can easily be scooped out with a blunt knife and will spread like butter on a piece of bread – which is usually how I eat it.