I'm still about 3 weeks away from harvest on even the earliest garlic, but I impatiently yanked a bulb last week and left it to cure until today. Even thought it's the 4th of July, I didn't have anything special planned for dinner.
It's the middle of the week and my workload is intense; it's also grey, raining and COLD – 60°F midday; we've even got a fire going in the fireplace. I'll throw something down with friends on the weekend, but tonight it was just some grilled porcini sausages and polenta slabs (the sausage from a local renegade French charcutiere). With a luscious Cabernet Franc from Owen Roe.
I thinned the beets yesterday (finally) and trimmed & washed the thinnings. Sautéed beet greens sounded like a perfect accompaniment to the sausage, etc. And so they were: sautéed in hazelnut oil with my first fresh garlic of the season (cut into the thinnest possible slivers).