\u201cFresh garlic? Are you sure those aren\u2019t onions?\u201d That\u2019s what I asked\u00a0the nice lady who stopped us at\u00a0the farmer\u2019s market to tell us how darling Rocco is. We exchanged some niceties and then she mentioned that we had to try this farmer\u2019s fresh garlic. So we ventured over to the farmer\u2019s stand and were allured by the sweet smell of the fresh garlic. We love trying new things, so we grabbed a few stalks, looking for ones with big bulbs. Unlike the garlic you see in your supermarket, fresh garlic is milder and subtler than dried. According to this article, fresh garlic is fleeting, so you have to grab it while you can. Plus, you won\u2019t find\u00a0it in your supermarket. So how do you use it? Well, it can be thinly sliced or minced and added to salads or dressings, or saut\u00e9ed and used with veggies or meat, just as you would dried garlic. We crushed ours\u00a0and threw it in the slow cooker with a pork shoulder. It added just subtle garlic notes to the pork.\u00a0We also created this garlic spread, which will be great to cook with or to spread on bread or make bruschetta.\u00a0Have you seen or used fresh garlic? I\u2019d love to hear about your experiences! Fresh Garlic Spread Ingredients: \tMembranes from two heads of fresh garlic \t3 cups of water \tHigh quality extra virgin olive oil \tKosher salt, to taste Directions: Peel the garlic and remove the membranes from the garlic cloves. Fill a medium sauce pan half full of water.\u00a0 Bring the water to a simmer. Once simmering, add the garlic membranes and let cook until the water returns to a simmer, about 5 minutes. Drain and let cool for 1 hour. In a food processor or blender, add the membranes and slowly add olive oil as the membranes are processing. The membranes and olive oil should create a mayonnaise-like texture and a light golden yellow color. Add kosher salt to taste. Store in an airtight container for up to two weeks.