It’s been a busy fall with lots of activity in the veggie garden. For the first time in a number of years Andrew and I successful grew zucchini. Now we just need to figure out new ways to eat that tasty vegetable. And I’m sure there is more in the garden that we need to pick before a cold snap gets the plants.
We’ve also dug our potatoes, onions, and garlic. I love root vegetables that store well over the winter months. Nothing beats having snow outside and making a delicious meal (maybe stew?) with home grown vegetables.
As I mentioned earlier this was our first year growing garlic. It did fairly well, but I think the soil where we planted them could have used some love last year. As a result they aren’t huge bulbs — but they are still flavorful and full of goodness. It has been a learning experience, I hadn’t realized how much maintenance the garlic needs once it’s planted. I’m going to bring some down to Southern Ontario for family there next week. And we’ll hopefully plant this year’s fall garlic in the very near future.
Andrew and I are trying our hand at growing garlic for the first time this year. Last fall we dutifully cracked garlic bulbs into cloves and got them into the ground before the last frost. Over the winter snow buried the garden, garlic moved off my radar, and we let nature take its course. In the early spring we were delighted to see that almost all our garlic made it through the winter and was thriving.
Having something come up in the Spring before you’ve even planted the rest of your vegetable garden was a great treat. The early growth of garlic made me get excited for the coming growing season and start planning what else we were planting this year.
This week we started cutting the scapes from our garlic. They are pretty and so far we’ve just used them as decorative items. They also have a lovely subtle garlic smell. I’m hoping experiment with different ways of cooking the scapes — adding them to a stir fry seems like the easiest option and will probably be what I try first.
Now that the scapes are cut we’re entering the homestretch and in a few weeks we’ll find out how our first foray into garlic has gone. Fingers crossed for a bountiful year.