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Old October 11, 2017   #151
greenthumbomaha
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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

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Originally Posted by PureHarvest View Post
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.
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Old October 24, 2017   #152
pmcgrady
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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.









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








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Old October 24, 2017   #153
oakley
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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.
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Old October 24, 2017   #154
pmcgrady
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Quote:
Originally Posted by oakley View Post
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.
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.
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Old October 24, 2017   #155
bower
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Looks amazing, and the field looks plenty good too. Great job you did making the holes in the tarp-mulch. They're perfect!
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Old October 26, 2017   #156
PureHarvest
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That is some nice work!
I'm tilling and laying my fabric tomorrow.
Hoping to plant some this weekend.
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