I love the start of these fresh summer garlic when they come in for the season. The cloves are usually huge and the taste to me is super mild but definitely garlic-y with just the right hit for summer’s lighter dishes.
I always buy loads of fresh summer garlic, and a super tip is to put 4/5 huge ones in the oven when you are roasting a joint . . . they will be soft and oozing when fully cooked and you can then just squeeze their little yummy contents into a pretty bowl. Squish with a fork to a paste, and add a little salt and pepper, extra virgin olive oil and serve with the roast.
Or confit 4 whole heads in some olive oil and keep your stash in a bottle to add to an assortment of other meals yearning for just a bit of soft garlic flavour.
If whilst here in Provence you see some fresh summer garlic at the markets, do try some now you know what they look like. To me as the flavour is much milder, so especially good for those who appreciate a more delicate garlic flavour.
