I harvested the garlic a few days ago. The only blessing in the drought we’re experiencing is that the garlic has dried down enough and should store well this year. It’s been curing in the sun, and today I braided it into ropes that will hang in the shed until we need them.
My favourite garlicky dish is Skordalia—Greek garlic sauce. Easy to make, and excellent as a dip for fresh vegetables! We made it last year with purple potatoes, and the vivid colour was a huge hit. Here is the skordalia recipe from Greek Cooking for the Gods, by Eva Zane.
6 cloves of garlic, minced
2 cups mashed potatoes
½ tsp salt
1 cup olive oil
½ cup cider vinegar
Place the garlic, potatoes, and salt in a blender on high speed until smooth. Slowly add the oil, alternating with vinegar, and blend until smooth. Chill for several hours before serving.