This has to be the summer to end all hot summers! Luckily I dug the garlic before the extreme heat set in.
Filaree Garlic Farm did it again! We have the most splendid crop, now cured and ready to enjoy. I have been buying seed garlic from them for years, and while it has been trial and error as to what grows well here in the mountains, their garlic always provides a great crop. Some better here than others, of course, as we have extremes of weather and temperatures.
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| This is Inchelium Red, the largest of the three I grew this past season. Amazing flavor. |
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| This is also Inchelium Red, an Artichoke variety. Grows very well here. |
In the background on the white tray is the
garlic sea salt I made this morning. I grind 1/4 cup sea salt with 8 small cloves of garlic until well chopped. Then in a large bowl add another 1/4 cup of sea salt and mix well, spread the mixture out on a tray and allow to dry for a day or two and when totally dried bottle it in shaker jars. Enjoy! I also made Basil sea salt to use part of that crop. And I may mix part of them when I store them.
If I haven't planted it in a planter it hasn't thrived. No matter how much I watered everything just withered and is dying. I'm saving the water for humans now, when it is close to 100 degrees every day and windy nothing stands much of a chance. It is time I do my Rain Dance.
