This year I'm really paying attention to the life cycle of garlic. We've now passed the stage when it looks like green onions, and even the garlic tops, or scapes, are starting to disappear. This week there are mostly small bulbs that look a lot like mature garlic, but the cloves are moist, and the skins are supple and peel off easily.
I tend to use more garlic in any particular dish when the stuff I have on hand is fresh and young. Maybe it's because it seems more innocuous, or maybe it's just because it's so much easier to peel.
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