Garlic ID?
12 years ago
I purchased this locally-grown hardneck garlic from the Amish market down the road. (50 cents a head!)
We taste-tested it to make sure that it had a nice flavor before I committed to planting a bunch. Wow, what a delightful flavor! More mild than spicy/pungent, so you can use a LOT of it without it overpowering your dish.
Does anyone have an idea of what sort of garlic it is, and if there are any special instructions for it?
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