Last week we got a fresh head of garlic in the CSA bag. I saved it for my mom’s birthday dinner, linguine vongole (clam sauce) from You Can Trust a Skinny Cook. When I busted the head of garlic opened it looked very different, there were only the large cloves around the center stem. Usually you have some big ones, then the smaller weird shaped one’s on the inside.
And they had that nice purple-ish peel on the outside.
The garlic wasn’t “sticky” you know how your fingers are sticky after chopping a head of garlic, with this garlic it wasn’t. It took a lot longer to brown up since it was “wetter” than dried garlic. There was none of the crackly paper layers. It turned out great. Dinner was a success.