Garlic

An Ikea garlic press, with pressed garlic.

Image via Wikipedia

About a month ago I realized it was the end of the garlic ordering season, so I bounced from website to website trying to find some of my favorite garlic varieties, but was having a hard time finding a site that still had at least three of them left. I finally settled on ordering from Filaree Farm. I remembered reading about the farm in an article somewhere, and they still had quite a bit of garlic on hand, but only one variety that I was looking for, Red Toch, and artichoke variety.

So I settled on ordering St. Helens, a Silverskin variety, and Chopaka Mountain, another artichoke variety. Here are the descriptions of the three varieties from the Filaree web site:

RED TOCH – Collected in Rep. of Georgia by Hanelt about 1988, near the town of Tochliavri. Cloves streaked medium to light with red and pink. Very popular. Part # G-RT-BA

CHOPAKA MOUNTAIN – Large bulbed vigorous strain grown in an isolated mountain valley for the past 10 years. We believe original stock was actually Inchelium Red. Mild but lingering flavor with a tingle. Part # G-CHPK-LQA

ST. HELENS – Baked it has a subtle, nutty flavor. Hot raw. Heirloom from Western WA. Part # G-STH-LQA

Anyway, yesterday I was able to get a 4’x4′ bed lined with cardboard, laid down some leaf mould, a layer of Miracle Grow Organic Vegetable soil, placed the garlic cloves, topped them with some more of the organic soil, then placed a layer of freshly vacuumed and chopped fall leaf matter as a mulch, and watered the whole mess.

Hopefully I got them in the ground on time since we’ve been getting some cold night time temps!

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