With rain pending on Friday night I decided it was time to get at least half of the garlic in and under cover. Last year travel plans forced me to harvest early, and over te winter I was pleased with the results. I had MUCH less spoilage than in past years. The more green leaves at harvest time, the longer the storage it seems. So instead of waiting for 6 dead leaves (out of 10) I have started harvesting at 4 dead leaves. I might lose a little in head size, but in the end the garlic lasts longer.
Some of the varieties in this harvest were Music Pink, Montana Giant, Place Monge*, Nurenberg Red*, Pskem, and Romanian Red
I take them to the garden shed and lay them out by variety on an old screen door setup between two saw horses. I face the heads in opposite directions by variety to avoid confusion.
They will live here for about six weeks while they cure. I do not wash my garlic, just brush it roughly with my glove. I will clean the dirt off when I clean them up in late August.
As an added treat to garlic harvest day, I had a midnight show from my Night Blooming Cereus. I had removed these plants from southern sun this spring to make way for vegetable flats and I was not sure I would get the reward of a bloom this season.
I almost missed it ... only when I awakened at midnight did I remember to check and there she was in all her exotic glory smelling hauntingly intoxicating.
Note : * indicates recent European varieties having hitched a ride in my suitcase
The radishes in my garden seems to have always been bitter. Somehow this year they are my star early summer crop. Perhaps it is variety ... I am using Cherry Belle from Reimer Seeds. Each evening before dinner I pull out 10 or so radishes from the fridge and circle them on a plate. Then I add a little pile of salt in the center. It is a wonderfully refreshing way to transition to the evening.
With rain pending on Friday night I decided it was time to get at least half of the garlic in and under cover. Last year travel plans forced me to harvest early, and over te winter I was pleased with the results. I had MUCH less spoilage than in past years. The more green leaves at harvest time, the longer the storage it seems. So instead of waiting for 6 dead leaves (out of 10) I have started harvesting at 4 dead leaves. I might lose a little in head size, but in the end the garlic lasts longer.
Some of the varieties in this harvest were Music Pink, Montana Giant, Place Monge*, Nurenberg Red*, Pskem, and Romanian Red
I take them to the garden shed and lay them out by variety on an old screen door setup between two saw horses. I face the heads in opposite directions by variety to avoid confusion.
They will live here for about six weeks while they cure. I do not wash my garlic, just brush it roughly with my glove. I will clean the dirt off when I clean them up in late August.
I almost missed it ... only when I awakened at midnight did I remember to check and there she was in all her exotic glory smelling hauntingly intoxicating.
