Emily makes room for some aggressive winter squash plants while nearly 200 heads of recently harvested and home-grown garlic dry below the porch. We’ll set aside thirty of the largest heads to seed next year’s stock, and enjoy the rest throughout the coming year by incorporating it into nearly everything we cook, by roasting, by mixing into pestos, salsas, pickles, gazpacho, salad dressings and sauces…and by sharing with friends and neighbors. Yum. Yum.
Yum… We harvested this year’s crop of garlic this week, which amounted to approx. 150 heads of organically grown (& synthetic fertilizer free) garlic – nearly double what we produced last year. (The photo above depicts some of this garlic drying before it gets braided in bundles for easy storage inside our kitchen) We’ll use approx. 20% of this crop as seed for next year’s crop, and enjoy the rest throughout the coming year. As the summer season crests, our garden is simply exploding. Daily, we’ve been sharing and enjoying great salads of mixed greens, arugula, mustards, baby kale and beat greens – topped with everything from the last of our sugar-snap peas to fresh herbs(cilantro!) to our own sweet raspberries, and dressed with our latest concoction of homemade herbal vinaigrette. We’ve been harvesting younger green beans for nearly a week now, and we even picked our first giant purple cherokee tomatoes this past weekend. It’s been a wonderfully warm summer with just enough rain to cool us down now and then. Thank you Mother Nature!