2016 Garlic Harvest
We grow a hardneck garlic with a small number of large cloves – four to six per head is typical. I love them for their flavor and that they’re easy to peel and chop.
But we got bigger heads this year! Only one had four cloves, a lot had six, and some had eight. The cloves were just as big and easy to peel; we just got a lot more of them.
I planted 14 cloves on 9/9/2015, and harvested 14 head on 7/12/2016. Fertilized in the spring with Osmocote Plus. Watered as needed.
Looking to next year, I want to plant more on or around August 15.
Things have been so hectic that I haven’t had a chance to write about this yet. This happened in early May. Here are our two lovely golden chain (Laburnum) trees.
They were in full bloom when I took this photo. The blooms were beautiful! And the fragrance . . . wonderful.
As I said, they were in full bloom. I mention that because it’s one of the only things that I can think of to explain what happened next.
We got some rain during the night and when we looked out the window the next morning there was just one tree. The other broke off at the ground and fell. We couldn’t see any rot. Maybe the rain water on those magnificent blooms was too much weight for the trunk of the tree?
We quickly cleaned everything up.
We also saved some of the wood to use in crafts.
I’m so glad that I took photos the day that I did. I hope that our remaining golden chain tree lives for a long, long time.
For Memorial Day we had potato salad and pub-style burgers. Yum! Here’s the recipe that we used for the potato salad.
Potato Salad Recipe
3 eggs – hard boiled and then chopped or sliced
1 cup chopped celery
1/2 cup chopped onion
1/2 cup pickle relish (sweet is best, but other kinds work too)
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard (I used sweet hot mustard to give it some zing!)
ground black pepper to taste
1/4 cup mayonnaise
Peal potatoes and then cook them in a large pot of salted water until they’re tender, but not mushy. This will take about 15 minutes. Drain, cool and chop into bite-sized chunks.
In a large bowl combine everything and gently stir. As my mother cautions, do not stir too much. This is potato salad, not mashed potato salad! Refrigerate until chilled.
I love the top knots on Egyptian Walking Onions. So pretty!
Because of all the windows it can get really hot inside the house. This is great most of the time, but in the summer it’s like living in a greenhouse! So when we replaced a skylight recently we installed one that opens.
On sunny days we open the “hatch” and it stays much cooler inside.