Here's news of this years crop of garlic.
We grew some Cristo and Moraluz varieties, but the bulbs were small and they are being used up first because they do not keep so well.
We make garlic puree by zapping the cloves to a pulp, placing this in a jar and then covering the pulp with olive oil to exclude the air.
A small teaspoonful of the puree is added to any recipe where garlic is an ingredient. In addition, the remaining oil makes a fantastic salad dressing when mixed with lemon juice or white wine vinegar.
The varieties shown below are Solent Wight (right side) and Early Purple Wight (left side).
We grew some Cristo and Moraluz varieties, but the bulbs were small and they are being used up first because they do not keep so well.
We make garlic puree by zapping the cloves to a pulp, placing this in a jar and then covering the pulp with olive oil to exclude the air.
A small teaspoonful of the puree is added to any recipe where garlic is an ingredient. In addition, the remaining oil makes a fantastic salad dressing when mixed with lemon juice or white wine vinegar.
The varieties shown below are Solent Wight (right side) and Early Purple Wight (left side).
Solent Wight is a softneck variety which should last us through to next year. Purple Wight is a semi-hardneck variety which does not last as long and we will start on this once the Cristo and Moraluz have been used up.I have already ordered my bulbs for planting in October and will only be growing Solent Wight this time because they have proved the most reliable and gave the best yields.
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