Hardneck garlic sown in a 2 x 2 small raised bed last autumn. Scapes harvested in the spring, and then finally the bulbs shoveled free early in the summer. Never learned the art of braiding things like this so the stalky bulbs sit in a big paper bag in the basement where I can easily fetch them. Tonight the garlic was used in a simple dish of sauteed baby zucchini drizzled at the end with a little sesame oil.
Quite tasty I have to say especially the unexpected charring because I, uhm, was in another room while the flame was up a tad high … but it all turned out gorgeously alright. I’m making this one again.
This past weekend I was energized, not to do what I needed to do necessarily, but what I wanted to do. I checked out cookbooks from the public library, ones with great photography and cultural history in addition to the recipes. I weeded the yard (one or two sections), I ordered seeds and such for things to plant this month and next in Zone 6 that will grow this fall and can be harvested after the early winter frost or indeed next year … like a new crop of garlic. We’ll see …
Looks delicious – love zucchini and garlic! (Though this sister of a “sister who used to work in fire and burn injury prevention” in me borrows from one of my fridge magnets – which in turn borrows from Tammy Wynette – and says, “Stand by your pan!” – and make sure your smoke detector is in good working order). ❤️Lecture finished! 😄
I hear you! 🙂