Choosing Garlic for Late-Fall Planting

If you're going to plant garlic for next year, it's just about the right time to buy your planting stock! There are lots of different types of garlic- I didn't even really think about the different varieties that exist under the larger type categories, let alone the types themselves! In addition to there being hardneck and soft neck types, there are 9 different types (that I know of) of garlic, and a bunch of specific varitieies of each type! There is actually a good list of different types of garlic here: check it out!

I've put together a list of varieties of that I'm interested in planting for next season- overall I'd like to plant about 6 heads of garlic, or roughly 50-75 new heads of garlic.

Softneck
Artichoke (3)

Applegate

Lorz Italian

Inchelium Red

Italian Late

Silverskin (1)
Silver White

Hardneck

Porcelain (1)

Romanian Red
Chesnok Red

Rocambole (1)

Spanish Roja

Here in the Ypsilanti/Ann Arbor area, we have several choices for purchasing locally grown garlic- I hope you are as lucky and that you have local growers to choose from as well! 

There are several good options for organically grown garlic from seed companies like Hood River Garlic, Seed Savers Exchange, and Seeds of Change. I like all of these companies, and I often purchase seeds from these companies, but there are several perks to buying local garlic vs. seed company garlic for your planting stock:

• Local garlic supports a local farmer-
  This one is not a surprise, hopefully, but local growers are often hand-selecting the varieites you are choosing, screening for the best performance. The success of these local growers depends on your business.
• Local garlic is often cheaper-
  I've seen local garlic at the Farmers' Market that costs between $2 - 2.50 per head for a large size. I averaged out how much garlic from Hood River, Seeds of Change, or Seed Savers Exchange costs, and the answer seems to be about $3.70/head. That's not even including shipping prices!
• Local garlic is well-suited to your growing region- Because you are purchasing garlic that is grown close to where you live, it's unlikely that you could pick a varitiety that won't perform well in your garden (at least not because of normal climate issues)
• Greater variety of garlic is available to you- My go-to Garlic family grows 40 + varieties of garlic each year. That's a LOT! Most seed companies I looked at offer 3-10 varieties.

Again, not every grower will specialize in garlic like the Dyer Family does, but if you can find a farm or a farmer that loves garlic as much as you do, I can't think of a single good reason not to run out to your nearest Farmers' Market, Farm Stand, or Farm visiting day and snatch up some of that garlic!

I've grown garlic at home for several years now, and each year, although I'm able to save a heads to plant, I make a point to buy some from local growers too. That way, I can try new garlic types, and do my part to make sure that garlic lovers in my city & county get to by from those local growers for as long as they'd like to sell! Planting occurs around (Hardiness zone 6a) at the end of October-beginning of Novemeber, but it's not too early to start stocking up now! Good luck selecting :)

Drying and Curing Veggies & Herbs from the Garden

There's lots of things growing in your garden right now (or waiting for you at the Farmers' Market) that you can dry and essentially preserve for use later on in the season. I personally think that is one of the most awesome aspects of growing your own- the ability to have a Winter's supply of some great thing you worked hard to grow! I know, I know- I'm a nerd. While I won't cover all of them in detail, and this isn't an exhaustive list, there's a lot to be saved from the garden come late summer/fall time!

Produce/Herbs that you can Store by Drying:

Almost any herb

Beans

Chamomile blossoms

Cilantro (into Coriander)

Garlic

Onions

Potatoes

Squash

Cilantro

When to Harvest:

You can simply let the plant flower. Little white flower clusters will form, which will soon form seeds. At first, these seeds will be green but then they will slowly dry from green to brown, then they will harden. 

How to Cure/Dry:

The nice thing about cilantro is it's very low-maintenance to dry. When the seeds are dry, you can just pull the whole plant out by the roots, and harvest the seeds from it. 

Long-term Storage:

Put seeds in a glass spice jar or air-tight plastic container. Grind into a powder as needed, and use in asian dishes (or any dishes, for that matter!)

Chamomile

When to Harvest:

The chamomile plant will produce little white flowers with yellow centers- they look sort of like daisies. Plants bloom in mid June-late July. When the petals begin to droop down, time to harvest! Pluck off the individual flower heads and new ones will grow.

How to Cure/Dry:

Spread flowers across on a dry surface in a warm, dry area for 72 hours.

Long-term Storage:

Store in a glass jar, a tin, or an air-tight plastic container. Put a tablespoon of blossoms into a tea bag for chamomile tea any time you desire!

Garlic

When to Harvest:

Garlic plants have corn-like stalks. When stalks start to turn yellow-brown with 5-6 green stalks remaining, it's time to harvest. Grab each plant firmly, near the base of where the plant meets the ground and pull.

How to Cure/Dry:

Garlic needs to cure (dry out) for a week + before it is stored permanently. If you don't have pest problems, harvest your garlic and simply lay it on top of the soil to dry, on your porch, or bring it in and lay it out in your mudroom.

Long-term Storage:

Once the stalks are completely brown and feel like parchment paper, you can cut them down to several inches in length. Garlic needs good air circulation in order to store well. I recommend a wicker basket, or if you only have a few heads of garlic, one of those ceramic garlic containers.

Onions

When to Harvest:

You can harvest onions then the tops/stalks have start to brown and droop towards the ground. (Or if you're impatient, whenever you want, as demonstrated in the picture) The longer you can be patient, the larger the bulbs will be. If you harvest them too early, just use them as a bulb and a green onion too!

How to Cure/Dry:

Lay onions flat out on paper or some other type of dry surface. Onions are like garlic in that they need to cure for several days for optimal storage.

Long-term Storage:

Again, like garlic, onions need good air circulation to prevent them from rotting during storage. A hanging wicker or mesh bag could work well for storage.

Best of luck as you try out some drying/curing at your own home.
I hope the tips are helpful!

What's Up Wednesday

So many goodies are coming out of the garden these days. Lots of carrots, kale, awesome purple onions, potatoes, and great herbs- thyme, rosemary and oregano have been flavoring all our dishes recently.

Look at that harvest!

 I've started to cure the garlic as I harvest it- by hanging it up on the kitchen wall! 

Pretty fun, huh?

First cucumber- Yeah!!!!

 I just love these cucumber flowers 

 Every day I get about 30 ripe black raspberries- delish!

Woohoo!

What's up in your garden this week?

Friday Favorites

Today I'm thankful for a lot in the garden: some plants are just starting to come into their prime, and some are on their way out. I've been a lot more relaxed about harvesting and using all the goodies from my garden this year and it's really helped me to appreciate each type of veggie/fruit as it comes into season!

Here are some of my Friday Favorites:

Harvested the last of the garlic scapes this morning- I think I'll chop and freeze them.

Look at these amazing Mountain Rose potatoes- they're so pink!!

Pulled my first garlic of the season to see how they are progressing- woah!

First big harvest from the garden- carrots, onions, scapes, kale, and some basil!

Happy Friday, friends! What are your favorites this Friday?

Tuesday Takehome + Garlic & Lemon Broccoli Recipe

We're moving into summer veggies- each week I'm receiving more substantial root & "fruit" veggies; carrots, onions, zucchini, and less leafy greens. 
This week our share included:

Swiss Chard
Lacinato Kale
3 Kohlrabi
5 green/early Onions
3 heads of Lettuce

2 Zucchini

2 Cucumbers

a bunch of Carrots

Broccoli

large bag of Snap Peas & Snow Peas

Garlic and Lemon Broccoli

Ingredients:

• 2 heads broccoli, separated into florets
• 2 tsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice
• 
  
• Directions

• Preheat oven to 400 degrees 
• Toss broccoli (in a large bowl) with the olive oil, salt, pepper and garlic. 
• Spread the broccoli out evenly on a baking sheet.
• Cook in the oven until broccoli is tender when poked with a fork or knife, about 15 to 20 minutes.
• Squeeze lemon juice over broccoli
  

Serve and Enjoy!

What's Up Wednesday

Garlic Scapes! That funny little curly-cue is a garlic scape, my friends.  Hardneck garlic forms these little guys, and you can cut them off and eat them! They're delicious and they free up that spare energy to be used in garlic bulb production.



















The potato plants are just going wild! I spent some time yesterday mounding up compost on them, as you're supposed to to as the plants grow. Soon I'll have new potatoes to enjoy :)

When I left yesterday morning, I had no peas. When I left for work this morning, I had peas! Yeah!!

I think potato flowers are pretty, don't you? I was so surprised the first year I grew potatoes- I never thought about what the potato plant looked like!




What's Up in your Garden this Wednesday?

Silent Sunday

Thinning carrots in the garden= baby carrots :)

Sugar Snap peas are starting to bloom

First garlic Scape of the year- woohoo!!

 Happy Sunday, all :)

Tea Bomb: Nutritional Goodness for when you're feeling Bad

I have a cold. A big, epic cold that came out of nowhere and made me feel like crap. When I have a cold, there is a go-to pick me up drink that I like to make. You probably will not be surprised to know that the recipe is from my magical roommate, Paul. This drink is called a Tea Bomb. It is basically an amazing collection of awesomely-strong ingredients paired together and steeped in hot water. Here's a quick Tea Bomb tutorial. Next time you're feeling sick, try this baby out. It tastes like health- is that too weird to say?

Tea Bomb 101

 Ingredients needed: 

• 1 tsp Ginger
• 1/2 clove Garlic
• 1.5 tbsp Chamomile blossoms
• 1/4 inch of a Cayenne pepper
• 1/2 Lemon
• a coffee filter

Step 1: Measure out the chamomile blossoms and put into the filter

Step 2: Mince the garlic, peel & mince the ginger, and crush the cayenne pepper. 

Step 3: Add all ingredients to the filter, and place over a mug like so. 

 Step 4: Bring 1 cup water to a boil. While boiling, squeeze the lemon juice into the spread-out filter. 

Step 5: Bunch the top of the filter together and hold. Pour the hot water over the "teabag" and let it steep for 5-7 minutes. Optional: Use a steak knife to hold the teabag in place :)

Step 6: Drink your incredibly nutritious tea and pat yourself on the back for trying something new

I've come to love the taste of this tea, and have made it when I'm not sick. It's like a boost of nutrients, or at least my brain thinks it is. Fake boost or not, your belief in its' healing powers is probably helpful!

Stay healthy, friends!

Silent Sunday

Basil growing in the kitchen windowsill

Garlic- such an amazing plant!

Spring view of the North bed

Happy Sunday, friends :)

What's Up Wednesday

Garlic is looking good- nice and tall! In about a month to a month and a half, we'll have garlic scapes!














Little carrot plants are so dang cute. I like the point when they start to get their first fern-like leaves and you remember, "oh yeah- I planted carrots here!"

The first set of Potato plants are coming up as well

Can you tell what this is, besides a terribly out of focus picture of my hand? I had to share- It's a mini, tiny asparagus stalk!!!! I was worried the plants didn't establish, but looks like they're doing well! 

What's Up in your garden today?

Homefries with Kale, Onions, and Garlic

I harvested my first kale leaves (curly dwarf kale) from the garden this morning, as well as a green onion, and though, "What to make for breakfast with these?" I spotted russet potatoes I have left over and thought "Homefries!" 

I'm always trying to sneak kale into different recipes- I don't love it as much as others do, but kale is really healthy for you, it's pretty, and it's cold-hardy which is important here up North! So here's the recipe I cooked up- it was quite good. 

Homefries with Kale, Onions, & Garlic

Ingredients:
2 medium russett potatoes, peeled
3-5 kale leaves
1 scallion/green onion
1 clove of garlic
4 tbsp olive oil
salt and pepper to taste

Directions:

• Pour the olive oil into a small frying pan and set on the stove, on medium heat
• Meanwhile, dice up the potatoes into small, hashbrown-ish pieces (1/2 inch is good)
• Add the hashbrowns into the sizzling pan, and let them brown a bit
• Dice up the green onions and mince the garlic- add to pan after about 5 minutes 
• Cut the kale leaves from their stems, and chop into small pieces
• Taste potatoes or poke with a fork, to see how much longer they need
• Add kale to the pan when potatoes are almost finished.
• Add salt and pepper to the dish as needed

Serve and Enjoy!

What's Up Wednesday

This is what's "up" in my urban garden today!

The two dwarf cherry trees are in bloom. Last year each tree produced 1 cherry each, so I'm hoping for more like 10 each this year haha! They're now 3 years old so they're starting to branch out & produce more.

Garlic is looking good- I have 37 heads of garlic growing- hopefully that will be enough to last me through June of 2013! I purchased 4 delicious varieties from my local garlic friends/farmers- if you can find locally-grown garlic near you, it is a worthy investment for eating, and planting too!

Kale, lettuce, leeks, onions, and carrots are planted at the South end of this long bed in the picture. Sugar snap peas are sprouting down at the far end by the fence. 

Just harvested out of the root cellar/garden! I've been using up the last of the carrots, and pulling the few onions that didn't get harvested last fall to use as green onions. Soon I'll have fresh new onions and carrots.

All out of garlic :( I got pretty close to getting through the whole year using only homegrown/local garlic- I think that's sort of awesome. Garlic scapes will come up in June, so there's really only a 2 month gap that I have to "outsource" my garlic. Yeah!

Today in Photos- March 10th 2012

Tulips coming up in the side yard

new weather vane! :) Thanks Beth & David 

garlic coming up- such a nice sight

trained the raspberry vines to the fence 

compost for a health spring garden!