…is delicious. I planted 13 cloves last fall, just pulled them up and they are full-on gorgeous. Lesson learned: Plant a few cloves every three weeks or so, then you’ll have them around. I am loaded with garlic now, not that there will be a problem eating them. Also, I found out that they are not like onions, i.e. don’t wait until all the tops die down before you harvest. The greens on these guys were just starting to turn brown when they were ready to pull.

On the other hand, try not to be impatient like me and pull them up before the bulbs have divided into cloves. You can tell by gently pushing the soil from the top to see how they’re coming along.

Last night I threw some of the fresh cloves into beets and artichokes I was roasting and they really delivered —  super tender, hotter than store-bought and keep the vampires at bay, which is nice.

Garlic curing in the pantry

Garlic curing in the pantry


Hello, mes amis.

I’ve been away more than a month, it seems. Bad, bad cold for three weeks, then on vacation for a week and a half. The cold demanded that I lay off the milk, butter and cheese, so…There you go.

And now it’s summer so I’m looking forward to trying out some lighter side french recipes, incorporating stuff from my vegetable garden, which is jamming.

Dug up my heirloom garlics today and some maui onions. The garlic is purple, as you can see. The cloves originally bought from the happiest man on earth. This guy has a farm in Aguanca, sells his veggies and fruit at the Palisades farmers market on Sundays.

organic garlic from the gardenSuper clear-eyed, huge, gleaming smile. Talks about his vegetables with such love and respect. Anyway, that’s why we call him the happiest man on earth. He just might be.

Anyway, end of last summer I stuck a few cloves in the ground and the result you see pictured. Next time I’m raising the beds so the bulbs won’t be so constricted in the soil. This purple garlic is not too strong and is so pretty.