1 November 2014
This autumn we planted three varieties of garlic. Now we get to wait for the summer harvest to find out which we like best and add home-grown garlic to some favorite dishes – it’s perfect in steak sauce, mashed cauliflower, fermented green beans, and a host of others.
As if its vibrant flavor wasn’t good enough, garlic is full of anti-bacterial, anti-viral, anti-fungal, and anti-oxidant properties, which make it an especially good thing to have on hand.
Before breaking apart the garlic heads.
Burrowing the garlic clove into its winter home, pointy-side up.
Cloves ready to be covered with a blend of dirt and home-ripened compost.
“While the earth remains, seedtime and harvest, cold and heat,
summer and winter, day and night, shall not cease.”