It has been a very long summer. Personal and work life have not been in balance. I have no one else to blame but myself. The garden did great thanks to my wonderful wife. While the brussel sprouts were late (and still have a ways to go), the kale has done great. Tomatillo's abounded and 2 full gallons of fermented salsa have been put up. Beets also did well. A 5 gallon bucket is currently fermenting with ginger, orange zest, cinnamon, and cloves. Should make for a great Thanksgiving.
The garlic planting was completed yesterday. We planted all hardneck varieties. Included in the mix were Maxatawny, Killarney Red, Chinese Purple, Gabriel's Red, Bavarian, Bangkok Turban, Chrysalis Purple, German White, and one that has been around for years but the name slips me.
Two beds this year. 8" rows and 6" spacings. This should set us up for 150+ cloves of great garlic. All of the remaining garlic will be peeled and then put through the food processor for fermenting. This is a great way to preserve garlic for the winter.
Sorry it has been awhile since I have posted. I will try to take more time.
Thanks,
BVB
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