Garlic fresh from the garden…now for the month-long cure.
Fresh garlic is mild compared with its cured version, and tasty in its own right. Curing the garlic by hanging with stems and roots attached in a cool, dry space concentrates and intensifies its flavor. The cured garlic can be kept for many months, and cloves from the best heads can be planted in the fall for harvest the following summer.
Letting some of the romaine that did well go to seed this year. Will save the seeds and try replanting them next season.
I saved seeds from broccoli, tomatoes, and chilies last year. Most of the saved broccoli seeds successfully germinated this year. Only a couple of the saved tomato and chili seeds germinated, so will have to try those again this year. The goal is to develop hearty local varieties by saving seeds from my best producers year after year.
Seeing first-hand the difference in the garden between having honeybees and not. My hives didn’t make it through the winter, and the backup plan to capture a swarm didn’t work out this spring.
Last year with honeybees on site, virtually all of my vegetables got pollinated and yields were high.
This year I’m seeing about a third of my vegetables withering on the vine unfertilized.
I did get a number of visiting honeybees while the cover crop of crimson clover was in bloom.
During that time, the garden was looking full of healthy veggies.
This winter I’ll order new local bees for the spring. In addition to being cool little animals to have on the homestead, they’ve proved their value for creating a healthy garden.
Purple cauliflower, carrots, summer squash, broccoli, and garlic. Making a rainbow for dinner….
These Starkrimson cherries are almost ready. Can’t wait to try them! Many people don’t know northwestern Montana grows some of the best cherries in the world, with dozens of successful orchards surrounding Flathead Lake.
I picked most of the green cherries off the trees I planted last spring. According to the nursery where I got them, the second year the tree should be putting most of its energy into building a strong root system and filling out rather than producing fruit. Figured it wouldn’t hurt to leave a couple of clusters, though.
When rocambole or other hardneck garlic varieties start the flowering process, they shoot up a central stalk with a bud. If you want a good-sized bulb of garlic to form rather than the energy of the plant going into producing a flower, you need to harvest that stalk once it starts to curl around.
The harvested part is called a “scape,” and it’s delicious. The scape has a mild green garlic flavor, and is great chopped fresh in salads, sauteed in butter, tossed into pasta and stir-fries. Some people like the buds fried in tempura batter like a squash blossom. You can also pickle the scapes if you’d like to keep their flavor beyond the summer. I like them best when they’re lightly sauteed and added as part of a summer dish.
One preparation I hadn’t tried is lacto-fermenting the scapes, so I did that with my latest batch.
Lacto Fermented Garlic Scapes
First, sterilize your canning jar, weight, and airlock in boiling water.
Create the brine by combining 2 tablespoons natural sea salt with 1 quart filtered or spring water. Not chlorinated water, which will stop the fermentation. Stir until the salt is completely dissolved.
Rinse the scapes, and pack into your canning jar — trimming ends to fit as needed.
Add your brine to cover, and place your weight on top of the scapes to ensure they stay completely submerged. Put on your airlock lid, and place in a relatively cool (70F-75F), dark place to ferment.
The mixture should start to bubble within a few days. You can check after 4-5 days to see if you like the resulting taste. The scapes will be slightly tangy when done rather than salty. If it’s still salty, let ferment a couple more days and taste again until done. Once the fermentation is to your liking, you can put in the fridge for up to a few months.
Fermentation took 10 days for this batch. The flavor is nice — the garlic flavor got nutty and a little sweet, and the added tang is a good complement. The stalk and flower got fairly tough. Next time I’d ferment the tenderest stalks only and cut off the bud. Even then, much of the stalk turned out too tough to chew and swallow. It’s more like a chew and spit the remaining fiber. Still, taste is pleasant.
Explosion of colors in the garden and surrounding forest right now…
Crimson clover planted as a cover crop has temporarily taken over the garden
Nasturtium reseeded itself, blossoms are smelling sweet
Lupine is carpeting the forest floor
Daisies are coming up around the deck
Borage is blooming prolifically
along with Thai basil
Yarrow is coming up here and there
Scottish bluebells, too
Wild roses are on their way out
and the dandelions have already gone…