Yesterday I dug my garlic crop for this year. I believe it is the best one yet. I plant approximately 300 cloves each fall so we have plenty for us and the Kids and a few for friends.
The variety we raise is called Polish Soft Neck. It is VERY pungent and a super good keeper. It literally keeps in a usable condition from year to year. Large heads and large cloves that are easy to peel.
I usually peel a sandwich baggy full at a time and we use that till 3/4 gone then I do another. GREAT STUFF! If a recipe calls for a clove or two, that means a handful and if it doesn't call for any at all that means 3-5 or so. In case anyone missed it, we LOVE garlic! What ever is left over, I dehydrate, grind and we use it like granulated/powdered garlic on fried eggs, toast, mashed potatoes with lots of butter, sour dough bread sticks, etc. I use a lot in my pickled quail eggs and add them to dill pickles. Have to be careful in the dills because it will make them so hot that no one else in the family will/can eat them.
This is and example of this years crop. The vast majority are like those in the photo. The smaller ones, I'll use for "seed" for next year. The garlic is hanging in the barn now, curing, and in a couple weeks I'll bring to house, clip tops and store in mesh bags hung so air can circulate freely. The light bulb is a common incandescent 40 watt for size reference