pepperhead212
Master Chef
This week I've been getting the garden ready for the garlic, and the shallots, and also got some of the garlic ready for that experiment I'm doing, chilling about half of each of the variety in the fridge, and leaving the rest in the basement. There are theories about vernalization of garlic helping to grow larger heads (and some, especially down south, need this to form heads at all, but that's not my problem), so I took heads with about half of the cloves, and put them into a box, and into the lower level shelf of the fridge.
Those shallots I have to look at closely, to see how many will be planted (some will be split, other, smaller ones, as one), and they will go into the end of the 3 rows, then I can see how many of the garlics can be planted. I only chilled 8 Bogotyr and 17 Music cloves - the rest will all go in, with the chilled labeled.
Northern While Porcelain - new this season, but grew it years ago. 18 chilled, plus 19.
Metechi - favorite in the past, but would be out of stock, by the time I ordered the last few years. Best storing hardneck, in my experience. 27 chilled, plus 29.
Estonian Red - largest variety I've ever grown, but doesn't store well, but keeps until planting - it's the first variety I use after harvest. 22 chilled, plus 23.
Georgian Fire - second largest, even stronger flavored than Estonian Red, and stores a little longer, but it's the second I usually use up, after planting the largest. 20 chilled, plus 19.
The Music and Bogotyr I have the most of, left from last season, but I told my friend that I'd give her some to plant, since she wants to start planting it this year. The Music is the second best storer, for the hardnecks I've grown - too early to tell for the Bogotyr, as this is the first season for me. It has a powerful flavor, but not as strong as the GF.
Earlier this week I 'tilled the row, where 3 rows will be going, about a foot apart, with a T-tape between the rows. I had to wet the ground some, as it was rock hard, from the lack of rain. Today, it 'tilled easier, and I'll do it again, just before planting.
Those shallots I have to look at closely, to see how many will be planted (some will be split, other, smaller ones, as one), and they will go into the end of the 3 rows, then I can see how many of the garlics can be planted. I only chilled 8 Bogotyr and 17 Music cloves - the rest will all go in, with the chilled labeled.
Northern While Porcelain - new this season, but grew it years ago. 18 chilled, plus 19.
Metechi - favorite in the past, but would be out of stock, by the time I ordered the last few years. Best storing hardneck, in my experience. 27 chilled, plus 29.
Estonian Red - largest variety I've ever grown, but doesn't store well, but keeps until planting - it's the first variety I use after harvest. 22 chilled, plus 23.
Georgian Fire - second largest, even stronger flavored than Estonian Red, and stores a little longer, but it's the second I usually use up, after planting the largest. 20 chilled, plus 19.
The Music and Bogotyr I have the most of, left from last season, but I told my friend that I'd give her some to plant, since she wants to start planting it this year. The Music is the second best storer, for the hardnecks I've grown - too early to tell for the Bogotyr, as this is the first season for me. It has a powerful flavor, but not as strong as the GF.
Earlier this week I 'tilled the row, where 3 rows will be going, about a foot apart, with a T-tape between the rows. I had to wet the ground some, as it was rock hard, from the lack of rain. Today, it 'tilled easier, and I'll do it again, just before planting.
