Rather than buying imported garlic of unknown provenance, I fill this gap in the garlic year by using the immature garlic in my garden.
When the garlic sprouts are very young, I use the whole plant; then when they are of middle size, I chop off the leaves (which have become coarse), and use the stems. When the garlic has started to bulb up (as in the photo above), I use the whole bulb and the paler parts of the stem.
The flavour of spring garlic is milder than cured garlic, so I use a bit more in each dish. Generally, I find a stem like those above may last me up to a week; I start by cutting across the top of the stem on Monday and by the weekend I am eating the tender bulb. Delicious, fresh, and local....