If David Hirsh hadn't mentioned in his Moosewood Restaurant Kitchen Garden that, small cloves [of garlic] can be planted closely for garlic greens to be harvested in spring, I know, left to my own devices, that I'd never have come up with anything so ingenious. You know those tiny, tiny inner cloves? The ones you deem unpeelable and, therefore, practically useless? Plant them. In autumn, when they start to send out their inedible shoots. They take up very little space and, hey hey, it means that come pre-spring, spring and beyond, you chop, and use them as you might very stinky (in a good way) spring onions, et voilà. Fresh, beautiful garlic flavours without the need for the jarred stuff.