Growing Garlic, Making Pesto

4 Aug

This year I grew garlic in the back yard.

It started with just three heads of an heirloom hardneck garlic variety ‘Music’ grown and seed-saved year after year by my parents.

I stored the cloves in the fridge for a week before planting (in case that helps with vernalization in our mild winter climate– unclear), then planted them in a raised bed in January (about an inch down, 4″ apart):

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Three weeks later, they’d sprouted:

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By mid-spring every clove had grown into a healthy-looking plant:IMG_20170319_175001 (1)

In May the garlic started putting out scapes, these smooth, curving shoots with the beginnings of bulbs at the end. These could become the garlic flower…IMG_20170524_200132_599

But instead we harvested them, to leave the garlic growing underground and also to cook with:IMG_20170524_193715

They make a delicious, spicy pesto (with some parsley, olive oil, pepitas, parmesan, and salt) that we ate that night and froze (in an ice cube tray) for future meals:IMG_20170524_200536

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By early July, the garlic was showing signs of being ready to harvest– the tops were about half brown and dead:

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I picked a test bulb (each of the 12 cloves planted grows into a whole new bulb) and checked it out. Good external paper beginning to peel off:

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Pretty good internal form: individual cloves, each in a papery skin. Perhaps still a bit thin/moist? I decided to leave it another week or two.

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In mid July, I picked the rest:

IMG_20170708_203958H braided them and we hung them up outdoors to dry for a few weeks before moving them to the kitchen:IMG_20170709_205438 (1)

And at last, our first batch of basil pesto that used both basil and garlic from the garden:

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2 Responses to “Growing Garlic, Making Pesto”

  1. Anonymous August 4, 2017 at 7:33 am #

    Garlic is life.

  2. Sammy and Sufi August 4, 2017 at 8:19 am #

    I am here because 1st I love pesto and secondly I am very impressed with the water irrigation set up!

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