Posted on 03/22/2020 6:34:31 AM PDT by Diana in Wisconsin
“Open the windows in the kitchen or you’ll burn your eyes out.”
I used to help my Grandpa put up Horseradish. Definitely an OUTSIDE job!
Shingles is another clean disease....thrives in sterile environments.
Some people get shingles during a hospital stay.
METHOD: BTB on med combined 2 c sugar, cup corn syrup, 1/2 cup water
1-1/2 tsp cinnamon, stirring 2 min. Offheat stir in 12-oz can evaporated milk.
EMINENTLY TWEAKABLE: Optional add-ins: brown sugar, honey, almond extract, etc.
I keep most of my garlic in plastic tubs on a lower shelf in the greenhouse and it lasts most of the season before the next crop is mature ...
You had me at Gruyere
Thanks for posting, soul food!
I keep a good amount in a dry, cool, dark place and it will keep for a long time.
I also started to pickle it a few seasons ago and it did well.
This years harvest will be so much more garlic and I want to find other ways to preserve it.
Thanks for your reply. I do have a greenhouse and will try that as well.
Deelish cheese..............
Make sure it’s dried to a crisp, not leathery. You want all the moisture out.
As soon as they are done, I put them in a canning jar and screw the lid on snugly so they stay dry.
The advantage also is that you can grind them up to make your own granulated garlic powder.
Some varieties keep better than others.
Also, the garlic I grow is called Northern White garlic which has HUGE bulbs and cloves.
One clove of that is worth about 3 of regular sized garlic. It makes it less work to dehydrate you you are not peeling as many tiny little bulbs.
I need to take better care of my garlic...
Built three 12’x 42” x 10” high raised beds today.
Got some additional seeds in starter pots.....some of which are 10+ year old seeds I found hidden away in my closet. They are Johnny’s tomato, pepper, and cucumber seeds. Also put some new seeds in starter pots
Did a minor repair on greenhouse panel that likes to keep popping out.
Tomorrow’s to-do list includes getting my hot compost pile fired up as I am running out of my supercharged compost soil.
Alao for tomorrow, more seed starts, pruning some plants, ripping out the 4or border that surrounds the swing set I put in 20 years ago for my kids.....they are adultish nowadays so no need for it. Will tear up the tarp that is beneath the old woodchips in that are and re-border it with non-preasure treated wood.
I need to begin putting up chicken wire fencing around my raised beds to deter the rabbits which were in abundance last year and I have no doubt are about to return en-force.
I’ve had that happen to me so last year I decided to be more proactive.
That’s when I sliced what I could for the dehydrated garlic and did that, and then put the rest through a food processor and put it in a jar in the fridge.
Saved the entire crop that way.
Went and picked up a roto tiller yesterday. Garden’s getting too big to do by hand. Hopefully the soil will have dried out enough by this afternoon to til it. Bought stuff to make my own potting soil. Will be starting some seeds today. Going to build my high tunnel frame and get it installed or ready to be installed but not sure when I’ll get a cover on it. This c-virus stimulus will give us enough funds to get the cover and drip tubing, emitters, pump and timer. If nothing else, I’ll be able to extend the tail end of the growing season.
“This years harvest will be so much more garlic and I want to find other ways to preserve it.”
On years when I’ve grown too much garlic for general use, I roast the heads whole, then keep the paste in the freezer, frozen in individual ‘glops’ (Tbsp.) that are just enough to add to a stew, casserole or soup.
https://www.marthastewart.com/341007/roasted-garlic
(Plenty of how-to videos on the web.)
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