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!
Same dinner as yesterday (leftovers still yummy!!) but this time Paula added butterfly pea flowers to the lemonade! The acid of the citrus turns it from blue (the flower original dye) to purple!! Doesn’t change the taste but very fun.
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.
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.