Harvested my first garlic head for the season. I would have shown you a picture, however I promptly took it home and ate it, but I stopped along the way to pick a sack full of fresh spinach. Rinsed the spinach while sauteing the chopped garlic in butter, removed the golden brown garlic and added the drained and chopped spinach. Wilted the spinach down and removed from the pan. Added a little flour to the garlicky melted butter to make a rue and then added an 8 oz. package of cream cheese. Melted the cream cheese and added a big spoon full (1/2 c.) of sour cream, a spoonful of mayo, and a 3/4 c. of grated Parmesan cheese ( or use a cheese of your preference). Stirred over warm heat until all the cheeses were melted. Added 2 small cans of artichoke hearts (drained and cut), the wilted spinach and garlic. Stirred this all together and popped it into the oven for 20-30 minutes. Browned thick slices of crusty bread on a cast iron griddle using lots of olive oil. Served with tomatoes and cucumbers from the greenhouse to offset all the fattening cheese. Whew, going to have to work really hard the next few days to account for all those calories, BUT IT WAS WORTH IT!!!!!! Good thing we had company so there was only one helping each.
( and Yes, I used my fine un-matching china).