Just got done planting the garlic. This is our first go with garlic.
Planted 75 big cloves. I read somewhere about planting the small
cloves to use in the spring as garlic "scallions", so I've about a
hundred of them, planted very close together.
I planted where the green beans came out, to utilize the nitrogen
produced by the beans. Added some pelletized fish and a light layer of
compost over all. Will mulch with chopped leaves and surround with
wire mesh to keep the mulch in place during the winter.
I didn't work the soil at all, just opened a narrow trench, I was
amazed at the number of small worms. We had three inches of rain over
a three day period last week and it quit three days ago, yet the soil
was perfect for planting. Loose and moist. This soil improvement
stuff is amazing, as is the amount of stuff being produced in a small
I picked about a gallon of Empress green beans from a 3'x3' test plot.
No rust, spots or any signs of damage. Beautiful beans. I planted them
in late summer from seed saved from the spring planting. As I usually
don't, I didn't write down when I planted, being sure that I would
remember when I did plant. I'm planning on covering the beans with a
large cardboard box when frost comes to see how long I can extend
harvest. We haven't had a frost yet, which is unusual as hell here in
northern MO. Average first *freeze* date is 11 Oct.
The peppers are *still* producing heavily. I picked nineteen fully
ripe Golden Marconis from the two plants in a pot. I think I am going
to bring them in when frost is expected, could happen tomorrow nite.
I'll strip the other peppers of all fruit and freeze them when it
The Miniature White cukes finally gave up and died. I planted them
around the beginning of August just to see what they would do. Had a
fair crop. Tasted darn good, as the other cukes gave up long ago.
It's been a good year, for learning *and* unlearning many things.
They say there's a village in Russia, where the locals eat garlic like
Americans eat potatoes. You may need to send off for recipes......
Cool. It'll be interesting to see if the garlic likes it. I'm sure the
little worms are happy about it.
Now you're making me feel guilty about not planting anything for Fall. I
do have a tomato volunteer in a pot from the Spring. I'll nurse it along and
put it in the greenhouse if it ever cools off around here. Average frost
dates haven't meant much around here (8B, late November) for a while.
We did spread 72 yards of pretty good composted shredded mulch at our
park this morning. That brings us up to over 700 yards spread over the last
two years on a little over an acre. The pecan grove has produced the biggest
crop ever (as it has area-wide) mostly due to abundant Summer rains.
But, since we started with dying trees and no topsoil, it's been a
successful season. And the rest of park of about another acre has had a ton
of worm activity. I hope they're migrating.
Heh heh.......what are you saying? ;-)
We use a *lot* of garlic in cooking (kind of an Emeril thing) and I eat
at least three cloves raw daily. It is helping the BP and I would
hazard to say the immune system. No vampires bothering lately either.
Several weeks ago, everyone around me had a nasty cold. I didn't catch
it. Makes you wonder.
I catch hell about the odor once in a while and have to back off a bit.
Next year I plan to sample deeply of the varieties offered at Seed
I'll bet they are happy. It distressed me to disturb them and I tried
to work gently so as not to hurt any of them.
This is the first year I have done any fall planting. I'm working with
limited space and am wanting to see how much can be produced in a
limited area. Other than the container growing, I am working with two
raised beds that are 30' x 3'. Trying sucession planting, double
cropping, as in the case of the beans and cukes. Growing things
vertically, ie: cukes, melons, pole beans, tomatoes. Planting very
tightly, thus creating a canopy over the soil, which is greatly
reducing any weeds and keeps the soil much cooler than exposed soil and
I'm planning to try radishes, lettuce, beets and some other cool season
stuff in a sheltered area that I built in a corner of the fence that is
about 4'x8' and then line three sides with thermax insulating board and
cover it like a cold frame and see how it does. Like I said, that is
the plan, but we all know how plans can go......
That is a lot of compost. Congrats on the success and I hope we're all
paying attention to what you are doing and the results being seen.
Further proof of the value of building up the soil and it's organisms.
And oh wow, you are truly fortunate to have pecans. I'm getting
wetmouth just thinking about them. My uncle lives in Georgia and when
he wanders thru every decade or so, he brings large bags of cracked and
whole pecans. I always wind up with serious soremouth after being an
absolute pecanpig. The cookbooks come out and it is pecan everything!
I think garlic has many medicinal and nutritional qualities. I was never
able to include it regularly in my diet, though. There was quite a
discussion of garlic and longevity years ago, but the theraputic dose from
anecdotal evidence was apparently eating the equivalent of a couple of
cereal bowls of garlic a day.
I've always gotten very excited about that method of gardening, although
I've never tried it. Like the original square foot gardening concepts to
your raised beds, compatible and successive plantings make a lot of sense. I
hope you have good luck with it.
Yes, and the Parks Dept. and other volunteer groups have taken notice and
adopting our methods. I knew they had vast amounts of wood chip stockpiles,
but they didn't seem to see the value in using it beyond tree planting. We
also spread about 1200 lbs. of coffee grounds around the 6 most sickly
trees, then added 500 lbs. of alfalfa meal the next year. I was making
compost and alfalfa tea to innoculate the soil, too. But mostly just getting
the soil moisture content up and letting Nature restore some biological
activity helped the most.
I've always lived around pecan trees and have a great love for them. This
grove was planted in the 20's, but in highly alkaline degraded limestone
"soil". They were planted too close together (20' grid) and only kept
thriving due to irrigation from a sulfur artesian well. When that was
cut-off sometime in the 70's, the trees declined and a drought in the 90's
killed off quite a few. When the rains returned, it washed off virtually all
of the very thin topsoil.
But, today we had a storm and the ground is thick with ripe pecans. We
reversed about 30 years of neglect in less than 3 years. It was a very
rewarding sight today.
And, good eating....
Vincent Price's Sopa de Ajo
This recipe serves 6.
Quote from "A Treasury of Great Recipes" by Mary and Vincent Price (1980
printing): "This recipe is a triumph of experiments over experience. The
first time I had this soup in San Juan at La Mallorquina, I was nearly
overpowered and so were my traveling companions. But I was assured that
garlic soup was a great delicacy and I'd be missing something if I
didn't have it in my repertoire. So I took the recipe and we tried it
this way and that way. Suddenly, a marvelous concoction! Garlic soup!
The trick is that your garlic must be absolutely fresh, and you saute'
it very gently--don't burn it. An easy and truly delicious soup."
8 cloves garlic, chopped finely
1/4 cup olive oil
I quart beef stock
1 teaspoon salt
Chop garlic. Saute in olive oil until lightly browned.
Add beef stock and salt. Bring to a rapid boil.
Break a fresh egg into each heated soup plate. Strain the hot soup over
the raw egg and serve immediately.
S Jersey USA Zone 5 Shade
This article is posted under fair use rules in accordance with
I found these ingredients for Georgian (Russia) garlic salad. Feeds *4* ***50 To 75 cloves of garlic*** Peeled
1 cup Extra-virgin olive oil
1/2 cup Fresh lemon juice (or Balsamic vinegar)
1/2 tsp. Salt
1 tsp. Freshly ground or cracked Black pepper
1 tbsp. Herbs (oregano is nice)
Pffft.... That's a lot of condiment for four people. Which was the point
I was making; that some cultures use garlic as a staple side dish, and some
as just a flavouring .
I'm sure there's some horrible place where people take a single jalapeno,
scoop out the seeds, chop it up and put it in a bowl of tomatoes and call it
My favourite little taqueria fills a blender with fresh jalapenos, pours
in a half cup of lime juice and purees it into heaven on a tortilla
Just take a whole Jalapeno, remove the insides, stuff it with cheese and
wrap 1/2 a strip of bacon around it. Secure with a toothpick and grill.
There are a number of names for this recipe from "wolf turds" to
"Armadillo eggs". ;-)
Remove both _ (underscores) to validate gmail e-mails.
Not so crazy about the bacon part, being vegetarian and all....... Back
in the day, the only jalapenos I encountered were on the nachos at the
Armadillo (and at the Posse East). Picked them off and what juice was left
was hot enough for me.
Now, it's hard to find jalapenos served publicly with enough heat to
actually call them hot peppers, except the Eastside joints where you order
[for those world-wide readers, Om lives up the road a bit, hence the
There were some pretty hot ones available a couple of months ago at my
aforementioned restaurant. The salsa verde was so hot it was like pouring
acid on my tongue and had no flavour. I guess they just got a potent batch
and it wasn't very enjoyable.
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