IN SEASON - Garlic-August, September, October
Garlic is arranged in a head, called the "bulb," averaging about 2 inches in height and diameter consisting of numerous small separate cloves. Both the cloves and the entire bulb are encased in paper-like sheathes that can be white, off-white or pinkish. We grow the hard-neck variety of garlic.
Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.
If you have a good garlic press, you do not need to peel garlic cloves before pressing. Be careful not to brown garlic when sauteing--minced garlic cooks in less than one minute. The more finely the garlic is chopped, the stronger the flavor will be.