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Remember all that garlic I harvested last year? We had hundreds of heads and while we have eaten a lot of them (we love Garlic!), we still have lots left. We didn’t bring any with us down south because I wasn’t sure they would let us take them over the border. Even if we had gotten across with them, the veggie patrollers at the California border would likely not let us through with them.
Normally, I plant garlic here in the Valley in September.
What were we going to do with all the extra heads we now have? We decided to go ahead and plant more. We still have a good number for eating, so we will not run short. These ones may not get as big as the ones I planted in the Fall, we will have to wait and see what happens. So, we planted about 60 more cloves down at the Barn Garden.
A few years ago, our friends gave us some Jerusalem Artichokes. We had never eaten them before, but they assured us they tasted kind of like potatoes only sweeter. We tried them and did like them, so last year we planted some down in the barn garden.
The other day, Graham finished harvesting them. We have a bucketful for fresh eating – just cook them like you would potatoes.
He then planted the rest of them. You can see the tubers at the end of the stalk. Just cut them off, break them apart and plant each tuber.
This year we should have a good increase in the size of harvest we will get. One of the great things about Jerusalem Artichokes is the time of year they can be dug and eaten. That time is now – They are one of the earliest vegetables to come out of the garden and can be enjoyed before there is any other vegetable ready for the table.
Be warned: in moderate climates, these can start to take over your garden. You may want to plant them in a bed of their own.
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