Garlic! Garlic! Garlic!

We had about a half bushel of generic garlic in the shop at the end of the season. We sold a lot, but that is way to much to try to carry over until spring. Last year I peeled it and kept it in the refrigerator which was really convenient as when I needed some it was ready to go. Only problem with that was by spring it had started to grow some really nice roots and was well on its way to having stems. We planted those and they grew quite well. This year we decided to again try drying some. You may remember my experience last year with the garlic slices and resulting chemical burns that ate the skin off my fingers. I was a bit hesitant to take on the task again. I have cautiously washed my hands frequently while getting the stuff ready to dry and this year I decided to slice it with the food processor. It didn't make nice, tidy, even slices like last year, but it was a lot quicker and I still have skin on my fingers. We also learned from last year that you don't dry garlic in the shop. Even a die hard Italian food lover couldn't have handled that scent. So we put the dehydrator in greenhouse #1 while it dried the garlic. That actually worked better, as the greenhouse was cooler than the shop and the garlic dried nicely instead of "roasting". The final results are terrific. I went to the store to get an idea how to price this for the coop. It is pure garlic, sustainably grown with no additives or preservatives. It was hard to find a comparison. #1.)ALL the garlic powder or granules I found were a product of China. Yes, CHINA! #2.)All of them had other stuff added as preservatives or anti-caking or additional flavoring. The results from this research make this garlic powder taste better than ever! If you are headed out to Whole Foods or some other "organic" grocery store, would you check on their powdered garlic and see if you can find some PURE garlic, grown and processed in the USA and tell me how much they want for it? Aunt Jo