Most everything seems to have come to a halt with the excessive heat that won't leave us be. We have a freezer full of chickens again, though, and Elise and I just finished cleaning and trimming our garlic for the next year - truly a rewarding crop to grow. Last fall we planted a softneck variety called Inchelium Red, which I ordered from Southern Exposure Seed Exchange. I'll replant the largest head this fall, along with some elephant garlic.
I used some of this crop along with my cilantro-gone-to-seed (coriander!) to make "mostly local" garlic dill pickles that were a big hit. I used the recipe here. Enjoy!
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