August 30th, 2011
Harvesting Onions and Garlic
Posted by F&S
We Frenchies always like to be helpful and we especially like to teach our blog readers new things. Last week, before the hurricane, we helped to harvest the onions and garlic in the vegetable garden. Take a look!
1 These onions look like they're about ready to harvest! This one is a Red Torpedo, named for it's color and elongated shape.
2 The Georgian Crystal garlic is ready, too. This type has a very high amount of allicin in it, the compound in garlic that boosts your immune system.
3 Sharkey, let's take all of the onions and garlic you harvested and bring it into the headhouse.
4 It looks like Shaun has already started the curing process in here. Let's put ours in these bins with the others.
5 Curing is a form of food preservation. By curing this crop, they will keep for a lot longer than uncured crops.
6 First, we want to make sure we knock off any large clumps of dirt.
7 Then, we will let them dry out for several weeks. The process also draws nutrients from the stems and leaves into the onions.
8 You can hang garlic by the stems to let them dry.
9 Or you can put them in a bin in a dry place with lots of air circulation.
10 In a few weeks, the skins will be papery and the roots will be stiff and dry. Then we can use them well into the winter!
11 Whew! It smells in here! Good thing Franny and I don't like garlic or onions, because they can be toxic to dogs!
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