Posts Tagged ‘garlic’

Urban Farming: Garlic – an everyday necessity

There was a time, as an inexperienced cook, when I rarely used fresh garlic. It was annoying to have to buy an entire head of garlic when I only needed a clove or two for a recipe, and more annoying when the rest of them dried up or sprouted before I used them. I’m still not fond of the bite of raw garlic, but it seems like almost every recipe I cook now begins with sauteeing chopped onions and minced garlic.

Dan sometimes comes sniffing into the kitchen, asking what smells so good – often, it’s just onions and garlic so far. When that combination hits a pan of hot olive oil, the savory aroma sizzles throughout the room and you know something delicious is on the way.

Sprouting garlic
Sprouting garlic

Last November, some of the garlic in my kitchen began to sprout. We separated the cloves and planted them in the garden, hoping the critters wouldn’t find them tasty. A couple of weeks ago, Dan and I debated whether they were ready to harvest. That’s the somewhat difficult aspect of growing bulbs and root vegetables – it’s hard to tell what they’re going to look like before you pull them.

Garlic plant

We looked up tips on gardening websites and decided to go with the advice that, when about half the leaves have turned brown, they’re ready to pull. So we let them go a little longer. Last weekend, the leaves were browned and the plants were beginning to tip over. It seemed to be time to harvest our garlic.

Garlic ready to harvest

We were rewarded with four beautiful, home-grown heads of garlic and now we know how to tell when the cloves are nice and plump. These will go into something very tasty very soon.

Garlic in a basket

Urban Farming: This is a great time of year

The vegetable garden is coming along beautifully – we got lots of gentle rain last weekend, which gave them just what they needed at just the right time. We’ve been harvesting some of the cool-weather crops for a few weeks now.

When garlic sprouts in the kitchen, I’m tempted to put it right into the garden. But if I do that now, when it gets hot for real, it will just fade and dry out. So we have to wait for fall. But here’s one we planted last fall that’s ready to pick. And lots of yummy Swiss chard is out there, too, for adding to salads or sauteeing with olive oil and balsamic vinegar.

Garden garlic
Garden Garlic

The chives have lovely lavender blooms right now – perfect for topping a salad. A little sprinkle of chives on top of almost any savory dish gives a mild oniony flavor without the bite of raw onion.

Chive blossoms
Chive blossoms

And here’s the most recent resident of our urban farm – Tiger Gnome, a gift from my mother-in-law to the evergreen Detroit Tigers fan in our house. Peeping out from the green-bean plants, he keeps a very close eye on the goings-on out there. Hopefully he can keep Pippen from lying on the newly planted tomatoes.

Tiger Gnome
Tiger Gnome

So the 2012 garden is well on its way.

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