Taste trials occur regularly in our kitchen, as we assess which varieties of plants we’ll grow, or how we’ll use different foodstuffs. I ordered, after a request from Michael for different kinds of garlic, three pounds. Little did I know how much row space that required (roughly 30 feet per pound, in double rows). With several leftover cloves in hand, merrily did I march into the kitchen and crush them with determination. I do not know how an epicure would run his garlic selections through the proverbial gauntlet. I just spooned each up, with a piece of bread inbetween tastings.
Well, raw garlic is downright spicy, and it seemed to get spicier as I tried more. Michael tried our three selections in a different order, and found the same increasing spice result. Regardless, they are all delicious, and we’ll report back on how the different varieties perform when we really check in
on their growing next spring. Currently bedded down under several inches of straw, I do see some green stems poking up.(Place cursor on pic to see varieties)
The sleeper surprise of the garden popped into view yesterday: figs! We had a good driving rain several days ago, and it seemed to take the figs that were refusing to ripen, and engorge them to the point of splitting open. So, I picked them! Not much flavor there, but the nicest hint of sweetness. It reminded me of eating something rose flavored – it’s more like an essence than a taste. No drying of these biddies, all went straight into our tummies. Next up, I’ll need burlap to wrap around the plant to ensure its winter survival.

















