Got them out of the ground to make room for the peppers to go in. Looking forward to making a bunch of toum, garlic fermented honey, and whatever else we can think of to try and use them all this year.
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Nice haul. I’ve never heard of garlic fermented honey, which sounds amazing.
It’s fantastic, as simple as just chucking some garlic into a jar with honey. Wait long enough and you get a really nice almost balsamic-y garlicy liquid to drizzle on stuff (I love it on pizza). I’ve also done it with some chopped up habanero included to make it spicy.
Insert usual caveats about being careful with fermenting food at home and doing your own research, and there being a small risk of botulism.
