The scapes have started.
They look like tiny swans’ heads.
You snap them off, then trim the long chivey ends, leaving the pale green tip and about six inches of stem. Toss them in olive oil, salt and pepper; wrap in tin foil and leave on the grill for fifteen minutes or so. (Bonus: removing the scapes means fatter garlic bulbs.)
Mmmm. Swan head. Sounds tasty.
C’mon swan. Wake up.
Matilda Magtree 
Wow! Ok, next year I’m growing garlic.
What a cute kitty!
This is good news. The world needs more garlic!
As for the cat, there are times I think he’s part border collie.