Garlicky Summer

The 770 cloves, of 16 cultivars, did better than I expected considering we had temps of 100F in May this year! We watched in delight as the scapes appeared and doubled back on themselves.

Come summer of 2012, I'm hoping to pickle at least a third of the scapes while they are tender. I'd pickle them all, but I'm not sure if it harms bulb development if I remove them too soon. I was told it is best to let them curl, then begin to straighten before cutting them from the stalks. Once they begin straightening the stems are too tough to eat. The umbels at their tops are good for flavoring salads and pizza though!

DW before the July temps hit 100F and stay there!

While I dug up our little planting of garlic DW went to work on a friend's commercial garlic patch. She and the high school boys washed 19,000 bulbs of garlic while I barely managed to lift, wash, sort and hang a mere 700 or so. I heard recently, the boys planted 28,000 for next summer's harvest!

700+ bulbs hanging outside the kitchen door. Glorious! Even if I was getting garlic "papers" and roots caught in my beard each time I went through the door!

The scapes are forming! The scapes are forming!

DW takes a break from weeding the spotty tater bed. I had to drag her away from the garlic as once she gets to pulling weeds she doesn't want to stop until she's got them all, or the sun has fallen low enough behind the mountain so's she can't see the weeds!

Tuscon. The picture backs up my notes: sloppy plant. They do look sloppy with their paler shade of green, the bent, haphazard leaves and the loose curl of the scape. Hopefully their flavor is better than their appearance.

These are Italian Red, possibly some of the nicest looking garlic in the bed. The scapes are forming tight curls and according to my notes the base of the stalks average 5/8" diameter.

Chesnok Red. It's hard to believe these were among the last to pop out of the soil this spring and then they were curled like a pig tails and hugged the ground! I believe this cultivar is supposed to rival Spanish Roja for flavor.

We're hoping to lift the bulbs in the first or second week of July. This is the first year I've bothered to keep notes on my garlic beds so I don't know how delayed the harvest might be due to the long, cool, wet spring. Just on a guess, I'd say this year's crop looks as good and on time as last year's.

I'm so not into supermarket garlic right now. Evidently my friends and family aren't either as a brother in MS is telling me I have to sell some garlic to him while friends and family in FL, SC, PA and even Bulgaria are clamoring for their share. One of the Bulgarians suggested a trade, she'd send me mushroom bouillon cubes for garlic! I still can't get over Bulgarians wanting my garlic. They tell me they still grow good garlic in Bulgaria, but it is shipped outside the country to markets willing to pay more for it. The non-gardening locals are left with nasty stuff brought in from China, just like the crap we have in some of the supermarkets here!

We've already begun next year's garlic beds (they have potatoes in them) and our garlic guru has convinced me to keep most of the cultivars we have now as seed for next year while we buy our eating garlic from her. She also thinks we should throw in our seed garlic orders with hers as she gets a huge discount when buying in bulk. I'm all for that. Some of the cultivars we have growing cost us in the neighborhood of $30 a pound when you add in the cost of shipping!

I still haven't figured out where I'm going to hang the harvest to dry and cure! I don't know what we'll do when we finally get started gardening for market on the acre and a half our dairy farmer friends have given us. I walked over that ground recently and visions of a quarter acre of garlic were in my head. Where would I hang all that to dry?!

Accidental scallions

First garlic of the year, sort of. These are garlic scallions. They weren't meant to be. They were supposed to develop big bulbs, but they turned out stunted compared to the rest of the planting so we pull them as we weed.

I've not eaten garlic in this stage, if it turns out to be as tasty as I've heard I might plant a bed of culls this fall so we'll have plenty of scallions come next April/May.

Garlic 'a Growing!

All the garlic is up and so are some of the earliest spring weeds. We were starting to worry that we'd lost three cultivars; Morada Gigante, Pyongvang Korean and Chesnok Red. They only poked green out of the ground the last day of February or the first week in March. Every other cultivar has been up since before the end of November! We need to take a hard look at the crop, see if there are any stunted, or dying plants that need removed before whatever is bothering them can spread to the rest of the bed.

A big worry is the garlic nematode that may have reached our garlic bed via a purchase of "culinary" garlic I got from a farm in New York and planted without fully understanding the seriousness of the new invader. From what I've read of the nematode it entered NY from Canada and has been spreading throughout the Northeast USA. As the little buggers take several years to establish a destructive population I'm not sure what I should do with the garlic I harvest this year.

I have a new garden, an acre actually, and the plan was to begin planting it with garlic the second year we work it. I had planned to bring my "saved" garlic to the new garden, but now I think I'd best plan on buying certified garlic and just keep growing what I have now in the old garden. I'll rotate the beds of course and watch for signs of nematodes, possibly I'll even try the hot water treatments, but I'm thinking it's best to keep the new garden free of any garlic grown on the East-coast. Including my own!

http://attra.ncat.org/attra-pub/garlic.html#nematodes

This is the Chesnok Red which supposedly challenges Spanish Roja in flavor tests. Being one of the last to show growth, and having nematodes on my mind, I was freaked to see the leaves curling like pig's tails. Of the 16 cultivars I have in the ground (maybe another 16 cultivars I've seen over the last few years) I've never seen such a curled leaf among them, until now. I drove over to check out my garlic guru's Chesnok Red and found hers to be growing just as mine is. As she bought hers from a different source than I did we figure it must be the cultivar's habit of early growth.

As I can't do anything about a possible nematode invasion now, nor can I make it rain when I need it, or stop when I really need it to stop, I guess I'll deal with what I can manage, the weeds. And figuring out where I can dry/cure the harvest come mid July! And dreaming of sausages made with GOOD garlic! Not the supermarket, nasty, harsh stuff I'm using now!

First shots day!

Are you my dad?

Mom, and half the litter.

Holy crap! What is that noise?

They've not been out of the dog house until today and a tractor firing up scared them.

DW holds a wooly bear!

First shots. The pups will be going to new homes in a week or so.

More noodles!

These egg noodles are so pale compared to the earlier batches. Except for the dough I added a mix of paprika to. I so dislike dull, pale noodles!

I also used a mix of lard and olive oil in the dough with the paprika. I'm curious to see how lard affects texture and taste. If I like the result I can buy fatback and render it easily enough and I use the cracklings in various meals so there is no waste. Fatback is $.99 a pound and 2 pounds looks to make as much lard as to equal 17 ounces of olive oil at $7 or more a bottle!

I know lard is supposed to be unhealthy, but as I'm going to die anyway I intend to enjoy my food until that moment. That, and I'm skeptical of the food industry's pushing vegetable fats as safer than animal ones. As I can't figure out whose telling truths or half truths, I'll follow my grandparents who lived into their 80s and 90s using lard!

Homemade egg noodles, or why I suffer gluten allergies!

These pats of dough were made with Pillsbury "all-purpose" flour. It may well be bleached and lacking everything supposedly contained in whole wheat, but I've found the flour allows the flavor of the eggs to shine! The eggs I used to make the dough were from free range/grass fed chickens. That type of egg flavor is what I'm after in a noodle!

The dozen great eggs I started with made 4 batches of noodles when I added a commercial egg to each batch. The commercial eggs I bought from a local egg house. They are the best eggs I can find at a price I can afford. They make a fair egg noodle on their own, but free range/grass fed eggs are simply superior!

The noodles on the left have begun to dry. The noodle rack hangs over an electric baseboard heater in the kitchen. They might be dry enough to bag by this evening, but I've learned to let them hang overnight if I'm going to store them rather than eat them right away. There is little joy in placing pounds of noodles in a container to use months later and then find them moldy because they weren't really dry!

Three batches of these noodles are heading to Florida as a Christmas gift for my friend La P. The other batch I'm sending back to the people who supplied the eggs. Maybe they'll like the noodles enough to supply me with eggs in exchange for noodles?

I used to sell the noodles and had enough customers to set me to thinking about buying a commercial mixer and turning a room in the house into a drying room. Then I got to thinking on what might happen when the county and state finally showed up demanding I get legal with inspections and permits. I'm a maker, I don't work well with takers. The only way to get the noodles now is to be a friend.