From early May until mid-July, we harvest what's called green garlic, as pictured above. Green garlic is essentially baby garlic, picked before it fully forms cloves separated by paper.
Green garlic is a bit milder than its full grown counterpart, and because it does not have distinct cloves, can be chopped up whole! During early May, even the leaves are edible, as they are very tender.
Starting mid-July/early August, our fully developed garlic bulbs, with distinct cloves- the kind most of you are most familiar with - is available.