So our garlic is now drying in the shed. The largest bulbs will be saved, cracked and planted in the garden in the fall to become next year’s crop. The rest will be used in guest breakfasts and our own personal dinners. There’s nothing like the smell of fresh pressed garlic thrown into a saute pan of hot oil. And the cloves will definitely be added to our carrot, parsnip and potato leek soups. These will be frozen and eaten in the winter, warming us and keep us thinking about the dormant garlic in the garden, all of us waiting for the spring. In the meantime we’ll enjoy the summer and its overabundance. Garlic adds an extra kick.