After nearly nine and a half months or the equivalent of the human gestation period the garlic I planted on Tonopah Rob’s farm back on September 21st was finally ready for picking. Seven and a half pounds of the Italian rose is coming home with me to dry outside for about a week before I bag it up and hang it on the back of our closet door so it can stay in a cool dark place. The trick will be to eat 54 heads of garlic before even one spoils, good thing we love garlic.