My softneck garlic starting flopping over earlier in the week, so I knew it was time to harvest. Harvesting garlic is easy (just pull from the ground), but curing is an important step for long-term storage. After the garlic dries in a warm, dry space, it can be braided or tied for storage. I use the largest bulbs for replanting in the fall. Next week, I’ll probably harvest the hardneck garlic, which also appears to have done well this year.
The garlic I stored last year lasted nearly a full year. Sure, it wasn’t in peak condition (some cloves were drying out or sprouting new plants), but we’ve been using it. With the new garlic just harvested, I decided to clear out the last of the old garlic. Instead of just throwing it out, I crushed the garlic, making a garlic olive oil.
Update: A comment to this post raised concerns about botulism. I did a bit of research, and it is important to both add an acid to the mix and refrigerate.
Also looking droopy were the Yukon Gold potato plants so I harvested them as well. Not a bad haul from just nine seed potatoes! We’ll use some over the next few weeks for fresh eating and I’ll dice up, parboil, and freeze the rest for future soups and hash browns. Maybe someday we’ll have a root cellar for potato storage. Until then, I will continue my parboil and freeze method, using my trusy FoodSaver.
I’ll leave you with a shot of an upcoming project. A neighbor down the street moved recently and asked us if we wanted his chickens (just 3) and their coop. We said sure. The coop is a beautiful shingled structure. Derek, my brother-in-law Jeff, and nephew Ryan spent all morning taking it apart to move it. Next week, they’ll reassemble it in its new home. It will be a thing of beauty and aside from the labor involved, it was free. Sweet!