On Oct 18, 2015 we planted the Florissa seed garlic from the Netherlands. The cloves are smaller and there are about 8 cloves per bulb. Planted 4 bulbs.
We will wait till November to plant the local seed garlic. These are hardneck garlic with a tinge of purple color to them. Not sure of the actual name of them.
I have been reading up on planting garlic and these are my notes:
The hard-neck varieties are all cold climate garlic and should be planted late in the fall, four weeks before the ground freezes up. This will give the plants time to establish their roots before the ground gets to cold. Russian Hardneck porcelain and Yugoslavian Porcelain garlic are good for seed stock and table garlic. They are the known "best growers" for these islands.
Garlic planting normally occurs in early October after it starts to get cold. First prepare the soil. Garlic is a hungry grower and does best in a soil with a high nutrient content. In wet areas it is recommended to grow garlicin raised beds. Garlic doesn't develop well in dry soil, so water regularly. The soil must drain well to prevent rot. Seaweed is a good source of nitrogen and is a popular addition to gardens planted on the island.
To grow this vegetable, you plant the individual garlic cloves that you break apart from the garlic bulb or head. Source out a local grower for your garlic bulbs that you will use for seed. Choose good size bulbs with good size cloves for your seed.
Plant the individual cloves so that the top is 1-2" deep with the root end of the garlic pointed down and the pointed end of the garlic up. Mulch on top with naturally composted vegetation. Plant cloves in a grid about 6x6". Tap down the ground firmly and cover the entire bed with a thick layer of mulch, leaves or straw to protect the sprouts for the winter.
Add fish fertilizer and lime in March and May. Water the bed if it does not rain.
Most growth occurs before the summer sun starts to dry out the plants. First above the ground are the lush strappy leaves and then come the curly scapes. The garlic plant produces it's scape or flower stalks in June or early July. Cut them off when they make their first loop so that the plant's energy can go into growing bigger bulbs. These flower stalks are a gourmet delicacy and are called garlic scapes. The scapes make great pesto.
Harvest your garlic before the tops have flowers on them. By late June, early July the first of the fresh garlic bulbs will be ready to harvest. Watch for the bottom three leaves on the stalk to turn yellow because that's the sign that it's time to harvest. To allow for optimum under-ground bulb curing, avoid watering for a few weeks before harvest which is usually around the end of July. Use a shovel or fork to lift the garlic bulbs out of the ground. Don't try to pull them out and be careful as garlic bruises easily.
After you harvest it, carefully brush off the dirt, tie in bunches, and cure it by hanging in a cool dark place with good air circulation for 3 to 5 months. Spread the bulbs out where they are protected from the sun and the rain or hang the plants in bunches of 4 to 6 tied with strings. You want the air to reach all sides of the bulbs. You can hang them in an open shed in a breezy location for 2 weeks to cure.
After drying, Trim the stems to 2" and move the garlic heads to an open brown paper bag, a mesh bag or a cardboard box with a lid that has a few holes for air circulation. As a last resort, the vegetable drawer in your fridge can be used. Garlic likes a cool 15 to 18*C, dry and dark place to keep from sprouting.
Safe some of your bulbs to plant next year. Allow at least two years between successive planting of the allium family (garlic, leeks and onions).
Note: If the tips of your garlic plant turn a slight yellow, you need more nitrogen in the soil. Add organic fish fertilizer (5-0-0) to improve the nitrogen level.
If you want to preserve fresh garlic, simply peel it, chop it or puree it, mix it with olive oil, seal in a jar and refrigerate for up to a month or put in a container and freeze.
GARLIC SCAPE PESTO
1/2 lb chopped garlic scapes
1 cup olive oil
2 cups grated parmesan cheese
In a blender, puree scapes and olive oil until smooth. Add parmesan and serve on pasta.
PICKLED GARLIC
2 cups vinegar
1/2 cup sugar
3/4 tsp salt
1 1/2 tsp pickling spice
Perfect for 3 jars.
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