As we finished one of the jars of refrigerator dill pickles that I made earlier this year my husband and I each ate one of the garlic cloves that were in the bottom of the jar. That pickled garlic was so good that I decided to make some more.
I used the brine and dill that were already in the jar and just peeled a bunch of garlic cloves to add to it. These cloves will now bath in that brine in the frig for and in a couple of weeks we will have more delicious, pickled garlic. YUMM!
If you are thinking about planting garlic and live in northern parts of the US or Canada, it’s time to plant. We planted ours this week.
The sky was blue and temperatures warm as we arrived at the farm Tuesday (October 11) afternoon to plant garlic. With rain in the forecast for Wednesday and temperatures cooling after that, Tuesday was our best opportunity to complete this task and it was a great day to “play in the dirt”.
We had about 330 cloves to plant. A bit more than last year but nowhere near the up to 8000 we have planted in previous years. I had split the bulbs into cloves the day before.
My husband had prepared the ground earlier in the day and laid out the line for our first row. The soil was like dust. I don’t ever remember it being so dry when we planted garlic. According to the US drought monitor map we are in a moderate drought.
Long time followers will likely remember how we use the lattice as a grid for planting our rows. We plant the spaces that have four across and leave empty the ones that have three across. Our lattice panels are 2 ft. by 8 ft. We can plant 64 cloves spaced 6 inches apart in each panel.
Ranger and Ruby ran around and played in the area as we worked. They are such good dogs.
It only took about an hour to get the planting done. I was surprised at how quickly we were finished. We decided to wait to mulch it hoping it would get a little rain first.
As we finished this task there was still time to enjoy some of this beautiful day. 🙂
As I mentioned in previous posts it was a stellar year for growing cucumbers. I lost track of how many jars of various of pickles I canned. The cucumber plants did stop producing and the vines dried up, so my husband has pulled them out and added them to the compost pile.
We gave cucumbers to family, friends and neighbors – pretty much anyone who we came in contact with was a least offered some cucumbers. I guess by early this week we had also had our fill of fresh cucumbers since there were four cucumbers that had been sitting in the refrigerator for several days and neither my husband nor I had offered up any suggestions on what we should do with them.
On Wednesday it occurred to me, I hadn’t saved any cucumber for one of my favorite soap recipes. That’s right – soap. I created this recipe several years ago. It contains cucumber and yogurt and has rosemary infused into the olive oil. Since many of the ingredients might be found in a salad, I named it Salad Bar (as in bar of soap). Don’t Eat It!
I pureed those last four cucumbers and put the puree in the freezer until I have time to turn it into soap.
If anyone is interested in this soap recipe leave me a comment and I will post it for you.