garlic

Sneak peek

Here’s a sneak peek under the row covers thanks to Atticus jumping through them!

Hopefully, you can make out what’s going on… 

 lettuces 

 greens 

 un-mulched area is germinating lettuces, turnips and more greens 

 green sprout is garlic (and a little rye sprouting from the straw) 

 green blades are garlic sprouts 

 this guy was under the plastic! Welcome to our garden!

Garlic and greens under cover

Not much is going on at the moment because of this:

 That’s what we got Wednesday night. Highly unlikely that our area is under drought conditions any more!

Aside from a row of carrots and oodles of potatoes that we are over wintering, here is all that’s happening so far for our fall prep: 

 – not a ton of stuff, but tucked in under those covers are our garlic cloves and a row of lettuces, greens, and turnips. 

Hopefully, we’ll have some drying of the soil and can resume raised bed construction.

First Planting for 2016

Approximately FOUR HUNDRED and EIGHTY cloves later….we got our garlic planted,

Planting garlic cloves

Planting garlic cloves

top dressed with compost,

Cloves "fed"

Cloves “fed” and straw mulch coming

and mulched with straw

Cloves "put to bed"

Cloves “put to bed”

And so begins our 2016 growing season!!!!

Harvest sauté

Tonight, we are enjoying a Southern favorite, Chicken Perleau (Pilau), accompanied by a harvest sauté.

The Chicken Perleau was a Wednesday night dinner offered up at the Baptist church back in the day when we lived in SC (the “Ladies” also did mean country fried steak and fried chicken). My take on it is:

*Chicken cooked, shredded (amount is up to you)
*Smoked sausage (kielbasa or little smokies)
*chopped onion
*sliced celery
*garlic clove, diced
*rice
*bay leaf

I tend to do a one pot deal. To cook the chicken, I boil with the sausage. Reserve this liquid. Once cooked, remove the chicken and shred; cut the sausage into bite sized portions. Add desired amount of rice (I usually do 2-3 cups) to the reserved broth. We like short grain brown rice. Add chopped veggies, shredded chicken, sausage bites, and bay leaf. Cover. Bring to a boil then simmer 25-30 minutes or until rice is done/moisture absorbed.

For the harvest sauté:

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Part one – the roots
Here we have carrots, fingerling potatoes, sliced kohlrabi, onion, garlic (the only thing NOT from the garden), and celery (hmmm not a root)
Then:

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Curly, Toscano and red Russian kales, snow peas, chard, Joi choi, Nappa cabbage, Komatsuna and Mizuna mustard.

All were sautéed in olive oil.

The finished product:

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