This is the last thinning of my over-planted garlic, now I will wait for garlic scapes to appear, which should be around mid-June.
There are 20+ garlic plants in the above photo, thinly sliced a few (white and green parts) and added to a chicken stir-fry, delicious. Also used some as scallion substitute in a Fried Rice.
With so much garlic green on hand decided to experiment with freezing.
To freeze, this is what I did:
• Removed and discarded roots and outer layer of garlic green/green garlic
• Washed well and drained
• Thinly sliced, white and green parts, placed in freezer bag, date, label and freeze
In future cooking, if a dish requires a mild garlic flavor I can just toss some in .
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My Goji (wolfberry) plants continue to do well and friends love to stop by for the leaves. They keep telling me how delicious it is and how good it is for ones health, and, keep encouraging me to give it a try (I did try to make soup as they recommended but did not care for it).
Decided to give it another try with the young tender spring leaves. The verdict: Liked it. The leaves were tender, delicious and mild flavor.
I added the leaves to chicken broth, simmered for a few minutes then stirred in beaten eggs, that’s it, simple and delicious (like Italian Stracciatella soup sans cheese). Definitely making again and may add sliced chicken or pork for a more substantial soup. Will also try stir-frying, can be used in salad as well.
(Previously I was using the mature leaves that had a slightly bitter/medicinal taste and came to the conclusion it is an acquired taste which I have not yet acquired.)
Wondering if there is any difference in health benefit between the young spring leaves and the more mature leaves?
Another advantage with the young spring leaves there is no thorn on the stems making it much easier to strip the leaves from the stems.
I was told the leaves freeze well so will freeze some for future use.
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Monstrueux de Viroflay Spinach ready to harvest. The germination rate was poor, about 50%, not sure if it was due to weather or because I was using last year’s leftover seeds.
Though huge, both the leaves and stems, cooked or uncooked, were tender and delicious. Am going to try to grow a fall crop.
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