Get Your Garlic in the Ground

I'm probably a week or two late this year in getting my garlic in the ground, but I think it will forgive me. Last year, I planted about 3 dozen organic cloves; the results were small but powerful. This year, I might plant a mix of those same cloves and some larger ones from the grocery, as La Familia goes through a lot of garlic in a year, so I would like some larger heads.

The happy sight of garlic shoots in the spring rivals those of crocus and asparagus. Harvest in July, when the leaves/stalks start to turn brown, dry for a few weeks, wipe off the dirt, and store in a dark, dry place.

Little work for a big return.

2009 Grade -- Just Average

Vegetable Garden is on the other side of her hill now. Thing is, I don't think she ever really hit a peak this year...

Two thumbs up: Lettuce, chard, zucchini, basil, potatoes, peaches

Thumbs to come: butternut squash, peppers, cantaloupe

One thumb: cukes, green beans, asparsagus, corn

Thumbs down: beets, peas, soy beans, tomatoes, apples

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Overall grade: B-
So much time and sweat for a B-...

Notes for next year:

• Try bush beans instead of pole beans.
• Use Park Seed's 'Marai' corn seeds.
• Get peppers form Arcana nursery again.
• Don't bother with broccoli. It bolts too fast.
• Bring seeds inside for the winter; don't leave them in the greenhouse.
• Don't bother with melon. Use the space for cukes.
• Easy on the chard. A little goes a long way.
• Plant parsley.
• Chop down old apple tree; plant four new ones.

Corn and Zucchini Salsa

Made this tasty little salsa with zucchini, corn, and peppers from the garden. Found it in The Big Book of Preserving the Harvest, which suggests serving it with chips or grilled chicken breasts. I enjoy it in warm corn tortillas with black beans and a dollop of sour cream. Also dee-lish on a taco salad.

Corn and Zucchini Salsa

3 medium zucchini
1 1/2 t salt
2 ears yellow corn, husked
4 T olive oil
2 large tomatoes, seeded and chopped
1 c fresh lime juice (8 med limes)
1/2 c cider vinegar
2 jalapenos, seeded and minced
1/4 c finely chopped scallions with tops
3 cloves garlic, minced
1/4 t freshly ground black pepper

Toss zucchini with salt and "sweat" for 3 mins in a nonreactive colander. Rinse and dry on paper towels.

Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400-degree F oven for 30-40 mins. Cool. But off the kernels and scrape the cobs.

Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar,jalapenos, scallions, garlic, and pepper in a heavy saucepan. Bring to a boil and cook for 2-3 mins.

Ladle into hot, clean jars. Cap and seal. Process in a boiling-water bath for 15 mins, adjust for altitude, if necessary.

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Notes:

I took the kernels off the corn first and sauteed them.

I will use more than 2 jalapenos the next time I make this.

I froze instead of canned, so I didn't heat up the mixture at all.