As Mesquite saide, we shouldn't have too many problems with Dracula!
Garlic strings by British Red, on Flickr
Garlic strings by British Red, on FlickrBeware vampires!
- Thread starter British Red
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Aaaah! get back you fiend!!!
I am allergic to that allium though I do not have any cravings for the blood of some pretty young lass.
Rob
btw nice crop for the garlic lovers
I am allergic to that allium though I do not have any cravings for the blood of some pretty young lass.
Rob
btw nice crop for the garlic lovers
Oh, I love garlic too.
(Im having larder envy; have just sorted though my herbs and spices to see if I have any doubles and if I can decant them into one jar...the unground allspice is now in one jar, but the rest will just have to jam on the shelf. I have a lot of jars, most of them car boot finds, but it saves me having to fork out when I try a new recipe...)
(As an aside, do you think it stupid that vampires allegedly dont like garlic, but they come from Eastern Europe where garlic is common?)
(Im having larder envy; have just sorted though my herbs and spices to see if I have any doubles and if I can decant them into one jar...the unground allspice is now in one jar, but the rest will just have to jam on the shelf. I have a lot of jars, most of them car boot finds, but it saves me having to fork out when I try a new recipe...)
(As an aside, do you think it stupid that vampires allegedly dont like garlic, but they come from Eastern Europe where garlic is common?)
Nice haulGood sized cloves too
You must go through a lot of garlic in a year though.
M
I do, I love a roast head of garlic, smeared over home made bread with just a touch of home made sloe jelly. Heaven!
Neighbours will also take a few bulbs, it goes in everything from chilli to lasagne.
I wish I could grow root ginger effectively, because with garlic, ginger and chilli I can make anything taste good
Even more ironic is the grain of truth about it. Apparently garlic eaters body odor repels mosquitos in real life.
I love garlic i bet that smells amazing, i have only grown garlic twice and it was way tastier and smellier than store bought bulbs, the foodie in me envious. I must smell like a Frenchman as i eat a good sized bulb nearly everyday
It's one I have produced by selective breeding rather than a true named variety. It's notionally hard necked with large cloves in the corm but it keeps like a soft neck.
I've sold a few on to others and everyone seems to get good results from it
That's even more than us! I go through one to two very large bulbs a week and more when canning so we probably use 100 bulbs a year.
That#s a good haul for sure Hugh
How easy it it to plait them up like that?
Dead easy Steve, those are just strung like onions, but I do no string plaits as well for prettiness.
I can't even smell the garlic on me but i must whiff, i buy a string of 10 large bulbs every 2 weeks and eat the lot, i eat a similar amount of ginger too. I live on healthy stir fries in case anyone was wondering how i could possibly munch all that
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It is a waste if you do not harvest and pickle the scapes. Most extraordinary condimemt that I buy from another in our Farmer's Marketplace.
I'll second that! I always miss them now that my friends who used to grow garlic have moved away. They make incredible flavoured vinegar, and super pesto.
Iv never tried To grow my own Garlic. But we love the stuff at home and we put it in most things we cook.
We probably have it 6 out of 7 days a week.
We probably have it 6 out of 7 days a week.
Never tried pickling scapes, they usually go in stir fried. Anyone have a tested recipe for the pickles?
Prior to today I had never heard of scapes (and had to look them up) but since you mentioned you love chili and garlic, I spotted this recipe which had attractive pictures... http://www.foodiewithfamily.com/pickled-garlic-scapes-make-ahead-monday/
Try making toast then rubbing a garlic clove over the hot toast before buttering. The garlic melts into the bread and tastes like a little bit of heaven!
An interesting recipe but, sad to say, another so called foodie who clearly knows Damn all about food preserving. Why on earth would you refrigerate pickles? Makes no sense at all just as water bath canning jams and jellies is pointless! The US are great at canning but don't seem to understand that things preserved witthh sugar or vinegar don't need to be be!
