Late garlics

I enjoyed cleaning up the second round of harvested garlic this morning. The bundles had been hanging from the rafters in the garden shed ('curing' for probably too long). Generally, recommendations describe curing garlic for several weeks for good storage, but we'll eat it fast enough anyway not to worry too much about it.

I trimmed off the stalks and dried roots and some of the outer wrappers, and piled them in a basket. Hopefully they'll keep well at room temperature.

The heads are smaller than the early varieties, but they're equally delicious. The pungencies of varieties differ, but basically we like all of them! There are a number of excellent mail order/internet order garlic companies -- two of my favorites are Hood River Garlic, in Oregon, and Gourmet Garlic Gardens (in Texas).