We took advantage of the one nice day this week to get our garlic in the ground. In the PNW, mid-Oct to mid-Nov is the time to plant.
The ground is still soft and lush, and we added quite a lot of nearly finished compost to it. Garlic likes to set down roots before the weather really turns, and it's ready to start growing as soon as the days get longer in the spring.
By next July, the 329 cloves we planted will be ready for harvest. This year we're planting Chesnok Red, German Porcelain, and some generic white variety from California.
Stewart must have learned from Gemini! He's got the drive-thru window figured out.
These Sweet Dumpling delicata squash are cute AND tasty! What's not to like?
Even better with teriyaki-grilled London broil and nettle-wild mushroom brown rice. The shroom is
our own Prince that we dried last year. He didn't show up this year, but hopefully he'll return soon.
This kettle of cow parts doesn't look too tasty as is, but chopped, sauteed, mixed with carrots, kale and some odds & ends from the freezer.....
.....it makes dog food! And look at our spiffy new pressure canner! An All American #921 cast aluminum and ready for battle....
We took advantage of the one nice day this week to get our garlic in the ground. In the PNW, mid-Oct to mid-Nov is the time to plant.
The ground is still soft and lush, and we added quite a lot of nearly finished compost to it. Garlic likes to set down roots before the weather really turns, and it's ready to start growing as soon as the days get longer in the spring.
By next July, the 329 cloves we planted will be ready for harvest. This year we're planting Chesnok Red, German Porcelain, and some generic white variety from California.
Stewart must have learned from Gemini! He's got the drive-thru window figured out.
These Sweet Dumpling delicata squash are cute AND tasty! What's not to like?
Even better with teriyaki-grilled London broil and nettle-wild mushroom brown rice. The shroom is our own Prince that we dried last year. He didn't show up this year, but hopefully he'll return soon.
This kettle of cow parts doesn't look too tasty as is, but chopped, sauteed, mixed with carrots, kale and some odds & ends from the freezer.....
.....it makes dog food! And look at our spiffy new pressure canner! An All American #921 cast aluminum and ready for battle....
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