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Fall garlic planting

We recently got the garlic in the ground. All 600 feet of it – close to 900 cloves. Shout out to my husband for his help! Putting the garlic in the ground always feels like putting the garden to bed at the end of the season. We had our first hard frost on October 21st, and have since gotten down to 19 degrees here (we tend to run about 5 degrees colder than in town). I’m STILL processing peppers, and have a few cauliflower still out there under cover, but for the most part, the 2020 gardening year is “put a fork in it” done. (More wrap up in a separate blog post).

So now is a good time to get back to myd series on garden plant families. If you look back through the posts, you’ll find we’ve already covered the mints, the brassicas and the nightshades (the series is also listed under “gardening” on the DIY homesteading tab above). What better time to discuss the allium family – garlic, onions, scallions, shallots, leeks, chives – than as we wrap up the fall harvest.

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GrilledCornSaladFinishedThis is another one of those recipes that I’ve been making every summer when corn season is upon us, for years. It originally came from Eating Well Magazine, July/August 1997. It is the perfect summer dish, showcasing ingredients in their prime and leaving you with little guilt.

The instructions are my own (I find the originals a bit to fussy). Throw a few extra ears of corn, peppers and onions on the grill the next time you are having a cook out, and then put the salad together the next day. And don’t skip the avocado. The creaminess really makes it come together. This is also a great dish for potlucks. Read the rest of this entry »

The jar on the front right was the refrigerator batch. You can tell because the onions still look raw. You can also tell which ones were boiled in the brine before canning, as they are more translucent.

I have this depression era reaction to fresh abundant inexpensive produce. I buy a lot of it. Even if I don’t quite know what to do with it all. OK, the first step is admitting you have a problem, right?

Thus was the situation when I saw a 25 lb bag of Walla Walla Sweet Onions for the bargain basement price of $10 back in July. They were huge. They were just harvested. They were sweet and wonderful. The issue is that sweet onions (like Walla Walla, Maui and Vidalia) do not store for long periods of time. They are a seasonal item (which is part of why people go nuts for them).  Read the rest of this entry »

Jennifer Kleffner

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