Design

carrots from the deep raised bed My deep raised bed has actually produced some pretty big carrots, in spite of my fussing about not being able to grow good carrots.  These are big, and tasty, too, especially when cooked. Apparently in the mountains, I can start sowing carrots for fall in mid-July.  I think I'll do that!  Maybe they'll be extra sweet after a bit of fall frost. A quick trip down to the Piedmont meant harvesting a block of potatoes and a lot of green tomatoes (I didn't like the idea of leaving them for the resident woodchuck). Hopefully the tomatoes will ripen and be decently tasty, for cooking at least. fresh garlic ready to use I've 'processed' plenty of garlic; it's all cleaned and ready to use. I'll probably use it up more rapidly this year, as curing conditions weren't so good for long-term storage.

I've managed to tuck garlic into 3 beds now, separating their cloves and poking them into deep, compost-amended soil.  I've had no trouble growing garlic, and we've enjoying eating it.  Perhaps I haven't grown giant heads, due to my parsimonious watering and fertilizing, but last year's harvest was a bumper crop . I've used homegrown garlic to replant this year for the first time.  It's fun to continue that cycle, although some of the cloves aren't as large as I'd like. a bed ready to be planted The asparagus has flourished through the growing season, too, and is looking robust and vigorous.  After it goes dormant, I'm planning to consolidate two primary growing beds, to accommodate a couple of outliers that I stuck in place as an afterthought.

Such a lovely sense of renewal comes with new seeding; fall greens are the promise, hopefully, of seeds sown now. This weekend, I'm definitely planting lettuce, spinach, arugula, beets, chard, kale and collards in all of the beds not allocated to garlic! I'll plant garlic from my own harvested heads for the first time this year.  I've put aside the largest heads (and so the largest cloves) to separate and plant out in late September/early October. Yum....

Garlic is ready when roughly half of the leaves are brown (more if soft-neck and less if hard-neck, if I'm remembering right). In practice, if the stalks are tipping over, it seems like it should be time to harvest. I've now pulled two beds, with two more to come. Over 75 heads of garlic are now drying in my garden shed. (Hmm, I might actually see a return on my investment in buying organic garlic to plant, from Hood River Garlic, in Oregon). Some heads I've harvested were downright huge, compared to previous years. Abundant rain is surely a factor, although variety is important, too. We had fresh garlic and onions with mushrooms and garlic scapes as our dinner vegetable this evening. Yum.

Coming back down from the mountains (unexpectedly, for house painting purposes), we returned to heat and humidity. It was a decided difference.  But it's been rainy here, thankfully;  the rain gauge showed 3 inches in the last week and half!  So everything from containers to shrubs are looking good. It's nice to have an opportunity to check the garden-- that was our first order of business.  It's a good thing to have had plenty of rain! One exception were the short-day onions, whose tops seemed to have largely melted away because of some sort of fungus;  I harvested all of the bulbs, though, which although small, hopefully will be tasty. The garlic, surprisingly (or maybe not), had browned up and is largely ready to harvest. I cut the scapes of the single bed of hard-neck garlic before harvesting; they're probably too fibrous to be good, but we'll see.  The young leeks are doing OK, but also are suffering from too much rain, seemingly somewhat mildew-stress...

This is a lot more garlic than it appears! I brought in the garlic that's been drying in the garden shed this evening. It may be overly 'cured' but it's a great harvest nonetheless. I notice that I thought it was overly dried last year too, and it stored beautifully, so it may be just right! Last year's garlic lasted through January or so, and this looks like enough to get even garlic lovers like ourselves through many delicious meals. A side note: it was fun to search for garlic references on older posts! We do really enjoy our garlic. I need to create a menu of posts on the sidebar (but, hmm, that does sound a bit like some work), and it's summer, after all.

I started harvesting garlic this morning, sorting out some to eat fresh and others to dry. I ended up doing this first small harvest (planted in late November) backwards perhaps (you're supposed to dry the smaller heads and eat the larger ones fresh, according to one reference). And I cleaned the outermost leaves (there was lots of soil sticking to the heads), not normally recommended. So I'll plan on using this first batch early. Last year's harvest was such a success that I'm anticipating garlic for some months to come! Some of my garlic patches are definitely ready to harvest, judging by leaf dieback (and depending on the variety), other patches need a bit more time. You're supposed to judge by the numbers of brown leaves , with variation depending on whether it's softneck or hardneck. In practice, this is harder than it seems. But happily, garlic is a forgiving crop, and delicious at any stage. (Any sort of freshly-harvested - that is, green garlic...

Garlic, radish, potatoes, snap peas, and a couple of hay bales ready to plant Abundant rain this winter and spring (hooray!), along with some very warm days over the last week, has the vegetable garden growing rapidly. I might actually be able to try cooking some fresh favas (broad beans) this year. There are a few pods on the small number of plants that overwintered. These plants came from seed sown in early February --it'll be interesting to see if they're able to set any fruits before our hot weather sets in. Fall planting followed by overwintering is usually the best method in our climate, but this year's cold winter zapped that! Right now, there are more greens than we can eat directly -- the mustards, Asian greens, and older salad mix will become stir-fries; younger lettuces, spinach, purple mustard, arugula, and green onions, we'll eat fresh. The garlic and onions are looking very promising, and the potato foliage looks great. I'll be planting squash and...

In the main vegetable garden this winter and spring, I'm avoiding planting brassicas (kale, collards, arugula, mustards, etc.) to dampen the root-knot nematodes (even though I have a few overwintered collards). I'm also only going to plant nematode-resistant tomatoes and peppers when warm weather comes. So, garlic, onion sets, lettuce, mache, and spinach are what I've planted so far. The garlic went in last fall, with the onion sets being stuck over the last couple of weeks, and the greens just sown. I also sowed a couple of flats of spicy mesclun and radicchio, as well as large containers of spinach and mesclun. These can all be protected if a hard frost threatens. It's been mild for the last few days; not as warm as last week, but pleasant in the afternoons. I've got all the beds ready to sow greens and early cole crops in the satellite garden, and hope I'll be able to snag the woodchuck who will be undoubtedly hungry as s/he emerges on warm days! And my se...

I cleaned up beds in the main vegetable garden and the satellite garden today. It was nice to be back in the garden, after too much time focused on other things. I fussed (to myself) about being late to do these things, but whatever. All things in their time. After a Sunday morning walk with my gardening companion (and my gardening assistant - aka my husband and dog), I set to work pulling up spent tomatoes, peppers, and lagenaria squash, and started amending beds for planting. I planted this bed with Inchelium Red and Early Italian, with multiplier potato onions in a small patch towards the thyme.

My garlic order came yesterday. I probably don't really need to order garlic to plant, since I had such an excellent harvest this year, and could use cloves from my harvested heads. But it's such fun to order new varieties - Chesnok Red, Early Italian Red, Red Toch, Shantang Purple, and Susanville. These were grown organically and certified disease-free, from a small, family-run farm, Hood River Garlic , in Oregon. My previous source ( Gourmet Garlic Gardens , run by Bob, the Garlicmeister) in Bangs, TX, provided great garlic, too. I won't plant the cloves until mid-October, or thereabouts. I could even wait until early November, too. I usually harvest in May and June, but this last year is the first I've had LOTS of garlic that we can enjoy through fall, at least.

I enjoyed cleaning up the second round of harvested garlic this morning. The bundles had been hanging from the rafters in the garden shed ('curing' for probably too long). Generally, recommendations describe curing garlic for several weeks for good storage, but we'll eat it fast enough anyway not to worry too much about it. I trimmed off the stalks and dried roots and some of the outer wrappers, and piled them in a basket. Hopefully they'll keep well at room temperature. The heads are smaller than the early varieties, but they're equally delicious. The pungencies of varieties differ, but basically we like all of them! There are a number of excellent mail order/internet order garlic companies -- two of my favorites are Hood River Garlic, in Oregon, and Gourmet Garlic Gardens (in Texas).

We love all sorts of greens and broccoli relatives, at least I do, and my gardening companion eats them happily, when stir-fried with olive oil, onions, and garlic. I've certainly got plenty of garlic. This was the large 'main' harvest, now cured and inexpertly braided. Now I just need to find a place to store the harvest; the garden shed is MUCH too hot, and the basement seems too dark and dank, although it's quite dry. Perhaps, I'll have to rig up a 'herb rack' to hang from the 'mudroom' ceiling? This sounds like it will require crafty things with vines or twigs, not exactly my area of expertise. The Brassica oleracea cultivars that produce brussels sprouts and kohlrabi should be delicious, and kohlrabi, at least, is supposed to be easy to grow, and harvestable within 60 days. Hard to believe, but worth trying as a fall crop. Brussels sprouts are quite frost-hardy, so they should be a decent fall crop for our region, although I don't know a...

I harvested almost the last of the garlic, along with all of the remaining bulb onions yesterday. The garlic (a German porcelain type) was smaller than the June-harvested ones, probably because the hot, dry weather limited clove growth, in spite of watering. But I've been quite pleased with my harvest and have LOTS of garlic for the coming months, enough even for devoted garlic lovers. There are also quite a few harvested new potatoes that will stretch for a month or two, along with fresh onions. I'm not quite sure how to properly store onions and potatoes for a long time, and they're so tasty fresh, it's hard to get motivated to do the research. I think I'll add a second trellis of yard-long beans, for fall production, and another set of cherry tomatoes & roma tomatoes to the vacated space, after adding lots more compost. I'm also going to put kohlrabi, brussel sprouts, and broccoli (oops, and parsnips, too) in beds that I won't need for rotation in f...

The beds of garlic I planted in the fall are ready to harvest. The lower stalks are turning brown and tops of the early varieties flopping over. I've never actually stored garlic, since we usually eat the entire harvest while fresh, but this year may be different. I planted a LOT of garlic and onions in the satellite garden (the photo below is from April; I knew if the woodchuck emerged from his/her winter hibernation early, they wouldn't be eaten in early spring). The garlic and onions have flourished. Garlic is wonderfully easy to grow; I've enjoyed ordering different varieties from specialty growers and have been amazed at the types available. They have evocative names- Inchelium Red, Nootka Rose, Chesnook Red, and Georgia Crystal; garlic is grown all over the world, so there's been adaptation to local conditions. I'll be swapping out the garlic for more tomatoes, tomatillos, peppers, and pole beans -- all hopefully will thrive in the hot dry days to come. ...

I thought I'd harvest a bunch of nicely developing shallots and a large garlic plant to check their progress (and turn them into a yet-to-be determined dinner item that we can enjoy!) I was glad to see well-developed cloves already -- garlic at this stage is delightfully fresh and almost juicy. The shallots haven't developed very large bulbs yet, but have bunched vigorously. Here they're ready to be used, along with some fresh sugar snap peas and a loaf of homemade bread.

I planted garlic yesterday in the satellite garden. I'm quite confident our trap-lining woodchuck (I think that s/he roams around the neighborhood looking for tasty tidbits) isn't interested in onions or garlic, at least the Welsh onions haven't been bothered. I can't say the same for newly planted collards, chard, or red cabbage, clearly favorites. Amazingly, s/he/they nibbled the perennial Italian dandelion in the main garden down to nubbins (actually a chicory) recently. Those leaves are so bitter that they require par-boiling prior to cooking to be edible. Worrisome, however, that s/he is now becoming brave enough to visit the main vegetable garden next to the house. I put Mocha out today on 'woodchuck' patrol. He'd much rather lounge around inside where it's cool, but I told him "Woodchucks, No." Ha! He slept on the shaded side porch all morning, so hardly was any deterrent. Fall flowers are lovely -- the swamp sunflower is in it...