Fresh garlic season

It’s garlic season! You mean you didn’t know there was such a thing? I didn’t either until recently. But of course, like most plants, garlic comes in season at a particular time of year. We usually don’t notice because dried garlic is much more prevalent than the fresh variety.

The thin layers surrounding the cloves (which are dry and papery on dried garlic) are supple and have a leek-like consistency on fresh garlic. The inner layers can be eaten along with the fresh cloves, which have a milder flavor than dried cloves do.

The other day I bought a bulb of fresh garlic and used it in my favorite dish, Fatfree Vegan Kitchen’s Eggplant and Tofu in Spicy Garlic Sauce. I used an entire bulb in a half recipe, and it was heavenly. But then again, I love garlic.

Thanks to Jack at Laughing Lemon for showing me how to cook with fresh garlic!