So. Much. Garlic.

After reserving some for replanting I ended up with three and a half pounds of peeled Argenta Gold. Did a sous vide confit with some of it, dried some, and the rest is in white wine in the refrigerator. (This method of preservation is endorsed by the University of California, but I’ve never done it before.)

I also have about a pound of German Extra Hardy (not pictured) that we’ll probably just use fresh.