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Garlic: Garden Grown

Those photos, above and below. That's why I grow garlic. This is . . I can. I didn't know this last year. So I can grow garlic. It would be so easy and satisfying.

How do you explain what it means to go to the garden, remove large quantities of garlic, wash it, peel it, roast it, fry it, chop it raw, make it fresh from the earth?

The carnation is pure, pure white. wet Delicate but unmistakable garlic. There is no bitter germ here.

Once dried and preserved, its pungent aroma wafts through the kitchen; not an exaggeration, but a reminder that grains are there when you need them, and that as you get older you'll need less of them in each dish.

If you're a garlic lover, more is always better; even better if you grow it yourself, you know what I'm talking about.

I just harvested the last crop of the year. The braid you see below is just a small sample of my stash and I hope to have enough to last all winter.

I am turning and feeding the garden when I plan to double the yield for planting in early spring.

I also plan to document the process and will move it to these pages over time. I will also experiment with growing some in pots to see how it goes. I'll tell you

Copyright 2005-2012, Christine Cooks. All rights reserved

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