Yes, you did say that about the surface pathogens. I need to hear things more often now than I used to. I hope to start planting my raised beds this week. I look forward to seeing your next adventure. Here's to a great season ahead for everyone following this thread.

- Lisa

[QUOTE=PureHarvest;667683]Lisa, the peroxide is to kill any pathogens that might be on the surface of the cloves.

In a few weeks, I will be planting 8 beds that are 200' feet long x 3' wide.
3 rows of cloves in each bed.

I will start a new thread here, beginning with the current site that is still tarped, moving on to uncovering, tilling, fabric install, planting, etc.[/QUOTE]

Got 3, 50'x3' rows in this weekend (600 cloves). Going to try and get 600 more cloves in next weekend. Trying a few new varieties this year, Persian Star, Chesnock Red, German White and Nootka Rose.

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Made garlic jelly, pickled garlic and Bagna Cauda out of the smaller cloves.

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Garlic Jelly!!!

Never thought of that one. BangaCoada? In a jar? for me it is a
simmered butter, anchovy, garlic, olive oil, hot pepper salsa crude
in a bowl over a tea light or any warm method to keep it very thin
and liquid for crudite/veg to dip. Classic Italian.

Might need an All-Garlic recipe thread.

Thanks for the planting advice, ...peroxide. I've not planted mine
yet, next weekend. Anything to help success now that I'm on a
roll with such a good harvest this past season. Should be able to
double next yrs crop.

[QUOTE=oakley;669131]Garlic Jelly!!!

Never thought of that one. BangaCoada? In a jar? for me it is a
simmered butter, anchovy, garlic, olive oil, hot pepper salsa crude
in a bowl over a tea light or any warm method to keep it very thin
and liquid for crudite/veg to dip. Classic Italian.

Might need an All-Garlic recipe thread.

Thanks for the planting advice, ...peroxide. I've not planted mine
yet, next weekend. Anything to help success now that I'm on a
roll with such a good harvest this past season. Should be able to
double next yrs crop.[/QUOTE]

The jelly and pickled garlic are in the jars, the Bagna Cauda is in the pan. Any left over Bagna is put in a jar then in the refrigerator... It's a great salad dressing, but should be used quickly. Around here the Italians use heavy cream in their recipe also. This batch was 20 cloves garlic, 1# butter, 2 small tins of anchovies, olive oil to cook garlic and 2 half pints Heavy Cream... it was very tasty.

Looks amazing, and the field looks plenty good too. Great job you did making the holes in the tarp-mulch. They're perfect! :)

That is some nice work!
I'm tilling and laying my fabric tomorrow.
Hoping to plant some this weekend.