I can only answer half your question. One of my favorite ways to cook garlic is to wrap the whole thing in foil (don't bother to peel it), and bake it for an hour or so at 350 degrees. Meanwhile boil some red potatoes (skin on), mash them, and add that yummy roasted garlic to them. Ahhhhhhhhhhhhh All you do is cut a slice off the garlic and squeeze the roasted glory into your potatoes. A little salt, pepper and butter makes it perfect! And if you feel really celebrative, whip some cream cheese in there.

The best hardnecks are grown up north where it gets below freezing in the winter.I have read the southern states grow the softneck artichokes and creol types with great success. what is best to eat depends on what you like. I eat most of mine raw. I prefer Silver Rose, Lorz, Inchelium. Chesnok and Georgian Crystal on the hardneck side.