Thursday, October 10, 2013

Growing Great Garlic #1: Planting

by Renee Shepherd and Lindsay Del Carlo

Garlic is both easy to grow and takes up so little space that just about every gardener, even those with very limited space, can raise enough to be happily self-sufficient in this important and healthy cooking essential. Check out the especially flavorful garlic varieties available on our website.

We will be documenting of the whole process of planting, growing and harvesting garlic. Here is our first installment: (our second installment about Harvesting and Curing can be read here.)

The fall weather of early to mid October (the same time as you would plant daffodil or tulip bulbs to over-winter) is a good time to plant garlic in most of the country. (In very mild climates, it can be planted clear through November.) You want to get the garlic plants actively growing before the days get too short and weather turns cold, so plants will over-winter successfully and produce big fat bulbs in early summer.

Garlic varieties ready for planting.

The first step is to prep the beds. We chose a garden bed in full sun and amended with lots of well-aged compost, and worked in a high nitrogen, granular organic fertilizer. We are using Down To Earth brand “Bio-Fish” fertilizer which has a high nitrogen content to grow hefty garlic bulbs, but there are lots of good organic brands of fertilizer choices nowadays available at garden centers; availability varies from region to region. Dr. Earth and MaxSea are two other good brands.

Organic Fertilizer & well-aged compost.            Spread compost evenly over bed & mix in.          Add organic fertilizer evenly & mix in.

Garlic bulbs need to be separated into individual cloves for planting. Each clove is planted 6 inches apart and 1½ inches deep with its tip pointing up and the root end down. Garlic planted in fall will establish vigorous roots before the weather turns cold and days get very short, then plants will grow vigorously throughout spring while each clove grows into a full head underground.

Separate bulb into individual cloves.   Plant cloves with tip pointing up & root end down.   Space cloves 6 in. apart & plant 1½ in. deep.   

Mulch bed with 4-5 in. of straw.
After planting the cloves, we are careful to add a thick straw mulch to the planting bed. Garlic tops will sprout up easily through the open texture of the straw.

Mulching the garlic bed keeps soil moisture consistent while fall weather is still warm after planting, and performs the critical task of protecting the garlic bed from erosion and nutrient leaching during the winter weather. In cold winter climates, where the ground freezes hard, the heavy mulch will also protect plants from frost heaving.

As the garlic plants grow and mature, look for several blog posts on taking care of them and on harvesting and curing and enjoying big heads of plump garlic cloves.

Thursday, October 3, 2013

September Recipe: Roasted Garlic Mashed Potatoes

Silky smooth and richly satisfying—everyone loves this dish! Roasting brings out the sweetness and nuttiness of the garlic to give more dimension to the mashed potatoes. It's even better with garlic you've grown yourself; check out our ready-to-plant varieties available now.

2 whole heads garlic
1 tablespoon olive oil
4 Yellow Finn or other yellow potatoes, peeled, cut in 1/2-inch cubes
1 tablespoon butter
1/2 to 3/4 cup hot milk
salt and pepper

2 tablespoons chopped Italian parsley, 1 tablespoon chopped chives

Preheat oven to 350˚F.

Slice tops off of the garlic, toss with the olive oil, then put the heads, tip-side up, in a small baking dish and cover loosely with foil. Bake for 25 to 30 minutes or until garlic is soft and tender. While garlic is roasting, boil or steam potatoes until tender. Drain well. Cool the garlic and squeeze out pulp. Mash pulp with a fork until puréed.

Mash the hot potatoes while mixing in the butter. Beat in the hot milk gradually, mixing until soft and smooth. Stir in the roasted garlic purée. Add salt and pepper to taste. Transfer to a warm serving dish, and garnish the dish with parsley and chives. Serve immediately.

Serves 4
For more great recipes check out
 Renee's Cookbooks:
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