Get fresh with garlic
Remember that garlic you got last week? Well, it was fresh.
What does fresh garlic mean, you ask? It means that, unlike the later stuff, it hasn't been cured, and it is sometimes referred to by the French as 'ail nouveau' or 'new garlic'.
It is for this reason that it needs to live in your fridge until you are ready to eat it, and it should be eaten as soon as possible to ensure that it is the best it can be.
You can also try to cure it yourself, but some quality will be lost as it has also been topped, and the stem is an important part of the curing process.
From a culinary perspective, you can use fresh garlic much the same as cured garlic, albeit with a little more prep due to the still-plump outer layers.
Some food bloggers see fresh garlic as the special treat that it is, so if you feel like being fussy with it, it will only reward you with deliciousness.
One thing that I've tried successfully with this slightly tangier version is to roast them whole (cut off the top bits to expose the cloves for easier removal) and spread onto fresh or toasted bread, perhaps topped with a sliced tomato.
The roasting mellows out the already subtle fresh garlic, and makes for the perfect topping for all kinds of things.
For instance, those snap beans you are receiving again this week would be amazing lightly steamed with a dollop of roasted garlic mixed it, as would summer squash on the barbecue.
Oh, the mouth-watering possibilities!