Task 1 - clean up the gardens, put 'em to bed for the winter. There have been few photo-suiting moments to show y'all but there's as much opportunity left for that as there is work to be done, which is a lot.
Task 2 - learn to write more clearly.
Task 3 - form like Voltron to process and plant our garlic. We had a big session today to put the little allium ducks in a row. Here's a preview of what we will be planting in the next week or so, a total of 4320 all within the city limits! This will be the 4th Vancouver growing season for these seeds, we believe they're getting quite settled in to our climate.
- Chesnok Red - 600
- Russian Red - 600
- Persian Star - 600
- Yugoslavian - 600
- Purple Glazer - 440
- Leningrad - 435
- Musica - 265
- Rojo de Castro (creole) - 380
- Burgundy (creole) - 400
- Chesnok Red - 18.5lbs
- Persian Star - 11lbs
- Burgundy Creole - 2lbs (rare variety price exception - $15/lbs)
- Russian Red - 5lbs
- Musica - 5lbs
- Yugoslavian - 3.5lbs
|Materials: Garlic seconds, jars, olive oil, food processor, cutting board and knife|
|Picked over and peeled|
|Into the food processor at a 3:1 garlic to olive oil portioning|
|A few quick pulses|
|Jarred up and ready for the freezer|
We let the jar sit on the counter for a few minutes so it thaws enough to scoop some out, then we throw it right back in the freezer.