This local, organically grown garlic comes as whole cured heads, ready for the kitchen. Garlic spends the better part of a year in the ground: cloves go in during fall, root before the freeze, and size up for a midsummer harvest, after which the heads are cured for several weeks so they keep through the seasons. The pungency only forms when a clove is cut or crushed, which is why minced raw garlic tastes sharp while whole roasted cloves turn sweet, mellow, and spreadable. Mince it into dressings and marinades, soften it in olive oil to start nearly any savory dish, roast whole heads until the cloves collapse, or simmer peeled cloves in oil for confit. It pairs especially well with olive oil, lemon, hearty greens, and white beans.