Garlic needs to be cured and then you store it, setting aside the best bulbs with the best cloves to plant back late next fall, not right away and eating the rest or processing that into frozen or powder. If properly cured storing is pretty simple.

Most commercial garlic is stored in building sized coolers prior to shipping to grocery stores and quite naturally starts to sprout when brought back to room temperature. Your own cured garlic should never go into the refrigerator unless you need to vernalize, which you probably need to do where you are. A decent cure should have your own garlic lasting until it finally is planting time again at least.

You got a nice bulb back. Cure your garlic properly and then just do over what you just did. There is an old saying: "if it aint broke, don't fix it." So just repeat what works.

There are all kinds of Internet links showing how to harvest and cure garlic. Read a few if them. The process is quite simple and pretty forgiving.

Thanks - also just got 4 nice scapes, so those were new to me too. Tried eating raw - two bites was more than enough :-) Made a nice garlicky pesto out of them that worked better.

LOL You might call plain raw scapes an "acquired taste". Good in salads and definitely like you found out good in pesto. A nice little zip when resting between weeding sessions, though. Combine it with fresh radish right there in the garden. Or baby turnips or fresh shelled or snap peas.