Sunday was oppressively hot so naturally I decided to go the the garden and take care of a few tasks. I’d been reading up on when to harvest garlic since our plants were showing signs of slowing down. Bottom leaves were browning and drying up as were the tips of most of the rest of the leaves. I decided to take a chance and harvest the whole crop. I’d dug a couple of bulbs over the past week or so and they seemed ok. In the end, counting the two early harvests we ended up with forty-three bulbs from the forty cloves we planted. I think that’s a pretty good success rate. The three double bulbs were all the same variety.
In the process of digging them up, I nicked one of the bulbs. Since it wouldn’t keep for long in its damaged condition, I went ahead and roasted it in a little olive oil. The resulting, sweet/savory paste inspired me to make a little appetizer that ended up comprising most of my dinner. I toasted a couple slices of some grainy bread from Clasen’s which I then further browned in a pan with some olive oil. Honestly, Clasen’s makes some decent pastries, but their country style breads really are the Wonder Bread of artisanal loaves. But, they were two for the price of one so how could I pass that up? Additional heat helps.
I plucked some basil from the pot on the deck and sliced up a tomato from Flyte Family Farm. After spreading the lucious garlic paste on the bread I layed on the tomato slices, sprinkled with some basil ribbons and hit with another drizzle of olive oil. The bread was still too soft, but on the other hand it didn’t shatter and send the toppings flying. I would definitely make this again but with a heartier bread.