Gently pulling out of the earth a head of garlic is one of the most enjoable garden tasks I know. It comes out all covered in dirt, but a good scrub and trim bring out the natural beauty of the bulb and also its distinctive aroma.
Here's my stash of garlic: I am all set for the next few months. (I have already started using the newly harvested garlic, for example in the filling for my pierogi.)
When planting time comes, I will use a portion of the cloves to get next year's crop.
This is my contribution to edition #139 of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Lynne of Cafe Lynnylu.
The photo was shot in color and then converted to black and white (Lightroom preset B&W Look 2).
Lovely Simona. Mine didn’t grow very big cloves but still they have a very powerful aroma.
Thank you, Ivy. My garlic was also somewhat smaller than last year, possibly because of the drought we are experiencing. But the aroma is there, so I am happy 🙂
Seeing food stuffs in their natural state is always an eye-opener. I bet few people actually realize that garlic is a kind of root. And I remember the first time I saw artichokes growing… I was shocked to see their were basically a kind of flower. Not sure why, since they rather look like flowers—and anyway, how else would they grow?
I was also surprised when I saw an artichoke plant for the first time. I agree with you that it is great to experience food in their original state, be it plant, fruit or root. Though I am no gardener, I treasure each chance of harvesting I get.
I’m impressed with your fresh garlic stash! 🙂
Thank you, Paz. It pretty much takes care of itself, fortunately, as I am not that dedicated as a gardner. Harvesting it is quite satisfactory.