One of my favorite spring sights at the farmers market is the appearance of bulbs of fresh garlic. It is wonderful to cook with as it is still quite sweet with just a hint of the aroma and strength of the dried stuff. Also, unlike the dried, the fresh comes straight from the earth somewhere nearby rather than in a container from China. I use it in every way I can think of, but especially in home fries, sautéed with bitter greens (tonight it was kale), and cooked in butter until soft and sweet to add to scrambled eggs or to use as a dip for crusty bread.
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