What to do with fresh garlic?

I am so easily seduced by farmer's market offerings. Bought a bunch of fresh garlic - no papery skins on the cloves, with stems that resemble scallions, or leeks, perhaps.
Other than chopping them up and sauteing them (like I plan to do with leftover multigrain rice tonight) - anyone have any good ideas on something to do with them?

 

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