Last week, before we headed north to Whitefish Point and after we were no longer feeling the effects of having the flu we started working on our garden. The first thing that we did was start harvesting garlic. The heads come out of the ground, get trimmed and then are woven into an old baby gate to dry. Typically we get over one hundred heads of garlic. We’ll see what happens this year.
There was also some garlic that was too small to harvest. These provided us with the last of the garlic scapes for the year. Typically we trim these and toss them in a pan with some olive oil and eat then like asparagus.
Our main vegetable beds with tomatoes, basil, marigolds and kale.
We have herbs galore – dominated by dill and mint.
We’ll let this dill flower head go to seed for next years dill crop.
Three years ago I bought a small (six inch) pot of thyme. I planted it and wished it luck with the winter. After three years it now occupies a third of our larger herb bed, approximately two square feet. I recently dried some to take north where we had run out. Not a bad investment ($5.99 for the small pot resulting in fresh and tried thyme for three years so far.)
Rosemary, cilantro and fennel in a bed that we usually grow peppers in. I cut the cilantro since it was going to flower, a large sprig of rosemary and we harvested the fennel all to take north to Whitefish Point.
I’ve topped all of the basil plants removing stems with leaves and flowers starting.
On the vegetable front the zucchini is thriving, which makes Susan very happy.
The final garlic harvest, at least 100 heads drying until we get back to Ann Arbor next week. Here they were outside for four days before taking them in so moisture won’t affect them,
More later…
Michael's Place 