Tag: garlic

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11/05/2023 late but clearing for garlic

A series of seven raised beds edged by corrugated stainless steel and connected by three beige plastic trellises. A pile of holly branches in front, and some beds still having tomato cages covered in frost killed cowpea vines. One bed has hoops and plastic over it.
I got probably a total of three beds cleared (two halves and two wholes) for putting our garlic back in. I also moved some yaupon branches into the city compost bins (saving some to try making tea). I put a lot of cowpea seeds behind the yaupon holly in hopes that they’ll take over there next year. The rest of vine waste I set over south of the fourth bed to try to smother the invasive sedges and bermudagrass that keeps creeping in since we haven’t put ground covers there yet. We haven’t got the garlic in yet. But closer. Next year not letting cowpeas bury the raised beds.
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09/09/2023 dinner and a show

Paula made this Thai dish, rad nah. It has garden garlic in it. The chef made the broth from scratch, from chicken and turkey bones. He also provided Paula with the hearty noodles. It was delicious!
Earlier in the day, Shacks watched the herb garden for skinks and grasshoppers.
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06/22/2023 garlic business

The garlic, picked on the solstice (accidentally). Almost every one was very large. I have been growing these for years from the same cloves and they were never this big.
The biggest and smallest creatures in the house for scale.
Shackleton thought the garlic smelled of Outside and Dust and was very intrigued. Tuqu was interested as well but not as comically.
This is probably the most accurate size comparison photo. Tuqu is small. Garlic is large.
On the 22nd Paula moved the garlic to a mostly shaded area in the backyard where it can dry for a while warm before we bring it in the house. She did a good job!

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05/15/2023 garden garlic use

Paula peeled the giant garlic from a few days ago!
The giant garlic had beautiful cloves and little garlics!
Spicy peanut sauce on noodles. Containing the giant garlic as well as garden cilantro and walking onions.
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04/30/2023 garlic scapes and feral hog fire-cooked ribs

Garlic scapes are the flower buds before they open. Here they are yesterday before I harvested them this morning. Harvesting them is supposed to make the garlic cloves turn out better as the energy doesn’t go all into the flowers. Last year we left the flowers.
The Chef had a hankering to cook over fire. Here he adjusts a makeshift grill over the flames. An aluminum foil packet of potatoes is near his feet. Later he did the feral hog ribs over the fire too but finished a few of them off in the oven to ensure more even temperature for safety and convenience.
The meal. The Chef topped his ribs with head country barbecue sauce. Potatoes (lower part of plate) came out perfect in spite of the packet seeming to catch on fire at some point. The garlic scapes were sautéed with onions and already cooked beans (upper left). I think we all agreed potatoes were good, scapes need something different, and ribs should have been slow cooked instead to be less tough.