Based on the garlic-loving menus of CoHo’s Head Chefs, it was clear that a larger crop would happily be devoured.
This year’s extra-large patch was harvested, dried for a few weeks in the Bike Barn, then strung into ropes and hung in the Common House pantry. Happy smiles on diners indicate the crop is a flavorful addition to many favorite dishes.
How long will it last?
Hopefully, until the next garlic harvest. That is, unless one CoHoot makes good on his promise (threat?) to make a meal featuring roasted garlic as the main dish.