“Garlic Pasta
This is great to use damaged bulbs that won’t store well for planting.
Start 1 lb pasta cooking (suggest penne).  Meanwhile peel 2 bulbs of garlic. Yes bulbs! Heat 2 tbsp olive oil in a saute’ pan and brown the garlic cloves over medium heat. Cookbooks say ““Do not allow garlic to brown.”” Phooey. Brown the garlic. When cloves are softened add 4 chopped scallions or a large bunch of chopped chives and saute’ lightly.

Now ladle 2 cups of the cooking water from the pasta over the garlic in the pan. Reduce heat simmer a few minutes and keep it warm.

Drain pasta and divide into 4 bowls. Top with shredded Romano Parmesan or Asiago. Then spoon the hot garlic & broth over.”

No great garlic recipes to offer but I would sure appreciate it if someone could put me onto a resource on braiding garlic.  I was surprised it wasn’t to be found in Growing Great Garlic and an internet search didn’t yield much either.  Much obliged!  Nancy

Roasted Garlic is my very favorite thing to do with garlic. However I peel all my available cloves, put in a ziploc bag with a tablespoon or two of olive oil, then put in a small casserole and cover with lid or tin foil. I roast at 350 for an hour, then puree, and store in the refrigerator.

I use as spread on toasted homemade bread, which is great, but the best is as the first layer on pizza dough, before the tomato sauce.  I much prefer it on sandwiches and wraps instead of mayo, mustard, or other condiments.

I also like to add it to greek yogurt for a dip, with artichokes. AND rub the salad bowl with a tablespoon of the puree before adding the greens.

Shady Grove and Sue, YUM! Thanks for your cooking tips!

Nancy, Our friend Christy Wilhelmi at Gardenerd.com has helpful video about how to braid softneck garlic http://www.youtube.com/watch?v=2EIzZ3hAn9s