Harvest has begun. Last fall Smith planted gloves of garlic from the bulbs he'd saved from our overabundant 2012 crop. As usual, when June rolls around the lower leaves start to brown, which means it's time! Over the last couple of weeks he has carefully harvested the bulbs and tied them into bunches to dry. At this point the garlic has a nice fresh taste and tang.
The beautiful savoy cabbage from our first foray into cabbage growing. I prefer this to any other cabbage, as it is not as tough as regular green or red cabbage, and it has a naturally sweet flavor, yet retain its tartness. Half of this head was used to make a simple slaw, but yesterday I found this recipe. I wonder how quickly I can get my hands on some sumac. We have two more heads, but Smith has started a few more plants, as cabbage is a great fall crop.
The first of the onions are ready to harvest, but leeks and cipollinis (small, sweet, globe shaped and golden) will take a little longer.
This week I made opal basil, almond, dairy free pesto. It was very, very delicious. I wish the tomatoes were farther along, but I'm hopeful the basil plants will produce until then. I'll freeze a few batches, just in case.
This is the time of year we can shop our garden instead of the grocery store. I love it.