I ripped up my Square Foot Garden the other day after attempting (and failing) to plant some spinach, carrots, peas, and chives from seed. I still don't know what exactly went wrong, but I'm blaming the seeds.
I filled the rest of my square-foot plots with garlic cloves to grow green garlic, which I had successfully harvested last summer. That time, the cloves sprouted tall shoots about the size of a scallion, but this time the growth was very subdued, so I pulled them out.
To my surprise, despite their stunted above-ground growth, the roots must have still been growing below, for they had become much more bulbous in shape than last spring's batch. At that point, I realized I probably should have just left some in the ground to keep growing for the rest of the season. They clearly weren't dead.
So what did I do with this infantile garlic? After cleaning and trimming them, I roasted them with chunks of potatoes and chorizo and olive oil. Each little garlic crisped up on the outside and popped out a soft little blonde nubbin that looked like a miniature pearl onion, but tasted like a sweeter and less, well, "garlicky" adult clove.