All garlic cloves that we planted last October are finally grown and ready. When the tops start to die back around half way we know it is time. It's satisfying and quite easy to dig them up and to discover what's under there. Each single clove turns into a complete new head with multiple cloves. This crop will (hopefully) last until next year. We usually roast it in the oven in oil in small batches, and then keep it in the refrigerator until it's used. Then we do another batch. The roasted garlic is very mild and nearly sweet.
Garlic tops half browned ... done! |
4 inches deep you find the piquant jewels! |
How much bigger would they have been if we had pulled all that grass? (I think they did well anyhow.) |
Washing off the dirt |
The hanging and the "curing" |
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