Fresh garlic from The Patch. It is juicy and succulent, qualities that make it easy to puree by hand.

In today’s Seasonal Pantry, which you can read here, I talk about garlic. Most of the 2011 crop has been harvested in the North Bay. In the column, I suggest a Grand Aioli as a great way to entertain this weekend and with 90+ temperatures predicted, it definitely is. It is easy to prepare and both delicious and refreshing.

Do you have a favorite variety of garlic? Do you prefer one farm’s garlic over others? If so, please share the details in the comments section below.

In the column, I promise links to some of my favorite garlic sauces from the Seasonal Pantry archives, so here they are.

Chermoula Sauce North African in origin, this sauce is especially delicious with grilled or steamed carrots, zucchini and eggplant.

Chimichurri Sauce Tangy and addictive, it is the classic sauce with beef in Argentina. It is delicious on any meat or poultry and great with vegetables, too.

Harissa North African in origin, with deep earthy flavors and as much heat as you want (or don’t want). Outstanding with lamb, which can easily be added to a Grand Aioli.

Traditional Basil Pesto

Pistou The Provençal version of pesto includes fresh tomatoes.