#preserving garlic scapes

[thebloopixie]

Pickled Scapes

[artificial-condition]

Finally peeled and preserved the rest of the garlic cloves from the summer harvest. They’ve been in a bag separated but unpeeled and I’ve been slowly using them until now.

They’re not canned but instead hot vinegar is poured on the peeled cloves and they stay good all year in the fridge. The vinegar makes it to where no bad bacteria can grow on them and the enzymes from the garlic prevent the garlic from absorbing and tasting like vinegar. Just fish out however many cloves you need and use like normal!!

Hardneck cloves are in the jar on the left! They’re so much bigger and I like them so much more. Easier to peel, bigger cloves, and you get garlic scapes (delicious) before harvesting the bulbs. Last year I ordered mostly softneck and a little hardneck and this year I flipped it so that next year I’ll have primarily hardneck :)

Also, a lot of the newly planted garlics have popped! It’s not preferable for them to pop before spring but my weather is unpredictable and it happens every year. The cold will kill them but they’ll come right back in the spring 🌱

[meadowlarkx]

Body and Spirit

Fic/Elven food writing on pregnancy for @tolkienekphrasisweek day 2: Culinary Arts, for the theme of "bread and roses." | AO3

From the writings of an unknown Elf-scholar of the First Age, found in the ruins of Vinyamar before Beleriand’s sinking; now housed in Rivendell.

Rightly has it been written that the bearing of children takes great share and strength of one’s being. It is the duty of each faithful spouse to attend their partner carefully in this time and wait upon their needs. So the proverbs run “thou worriest like a first-time father” and “when the husband’s belly is full, the wife’s hands are never empty.” And any healer will attest that food nourishes the spirit of parent and child both, if it is prepared correctly.

In days of old, parents could rest easier: it was peacetime, and labor was effortful but always painless. Dim eyes were soon brightened by the new child’s squalling, and child and bearer both were anointed with Laurelin’s dew and garlanded with Telperion’s blooms as safeguards against dark dreaming. It is true also that Yavanna and Oromë never let expecting parents go wanting, sending servants to each threshold with fruits of field, orchard, and wood that sated more than any other. If even then Míriel’s spirit was spent and spouses fretted, how much more do they fret now, and with better reason! Yet babes go on being born as if in spite of the shadow.

Our souls are fashioned such that the mind of one spouse draws very near to the mind of the other and each knows always (if things are aright) the contemplations of the other’s inmost heart, and this is to great advantage in childbearing just as it is in child-begetting. It makes easy and unburdensome those urgent cravings that may strike one with child. Indeed a husband often knows before his wife does what it is she wishes to eat or drink, and the best spouses are ever at the elbow of their partner with this or that delicacy. My own wife once had such a wish for pickled radishes that our garden’s were finished in one Mingling, and all of the neighbors made gifts of theirs for our kitchen.

Of these desires some say that they foretell the tastes of the babe when it is grown, and others divine in them the babe’s impatience, laughter, worry, and so on. I will not here offer a full enumeration, for it seems to me each family speaks differently, and every parent is their own loremaster in this matter.

A few more words on the subject. Many have found certain cordials and tisanes soothing and strengthening for the spirit strained with child. A honeyed elderflower infusion refreshes the body, especially when chilled with ice. Dried mint, thyme, and ginger root steeped in hot water ease discomfort, and the fragrant steam brightens the spirit. As winters here bite so deeply, this last may be of most use. 

Begettings are most frequent in the Spring and thus Elves are often in childbed come Spring again. So I have striven to mark a calendar of the seasons, as well as those dishes once or now customary to be served for the health and joyful greeting of a new-growing babe and to honor and sustain the one with child. Though much is scarce, and certain plants cannot be found, new children are rare in these lands and the bearing of them is a hard thing, and a brave one. I ask readers to use every store at their disposal to make it easy and happy. Where one thing cannot be found, another of similar savor can be used in its stead.

Spring (begetting)

It is still a tradition among our people to celebrate with feasting when the child’s spirit is first felt, even if, as it may be now, only the wedded pair themselves are at the table. Sweet and savory dumplings are usually the centerpiece of this dinner. A simple dough of flour and water or egg will suffice to wrap them. Soft cheese well-salted and herbed with chopped ramp, garlic scapes, and violet leaves makes a good filling in this season. Preserved fruits and jams will suit as well.

Two things are essential in such a feast: a bowl of rich broth (each prepares it differently), to nourish the child, and a small dish of honey infused with violets, to welcome it with sweetness. Both are for the bearer of the child to drink entirely, or among the Sindar and Teleri, to be passed between both parents to the raucous encouragement of their family and friends. It is a remarkable and auspicious thing that the Elves of Middle-earth drink broth and honey to mark the time of begetting as we did in the West. Perhaps this has been our way since the days of the first awakening, though to uncover the truth of it would demand a keener mind than mine.

Summer

Summer is a time for sweets as the babe grows. The moment of quickening often occurs in late summer and may be celebrated as well. The following is the method for a cake preferred by the Vanyar that has since become popular among our people: Mix a light batter of flour, butter, egg, milk, and honey, perfumed with a spoonful of orange blossom water or rosewater, and some of the peel of a lemon; pour it into small round baking dishes that have been well oiled. Into each dish of batter, press the cut slices of exactly one peach or plum, arranged in a round to resemble the whole. (Persimmon and guava were also favored in Tirion, an you find them.) Bake in a quick oven until fragrant and golden, then cool and turn out. Scatter the tops of the cakes with rose petals.

Some among the Vanyar make a version of this sweet with a heavier dough, pressed thin and swaddled about whole fruits which are then baked so assembled. In both methods, the cakes, or depending upon whom you ask, the round fruits therein, are said to show the size of the babe at midsummer.

Autumn

The foods preferred in autumn during childbearing honor Elf and child while lending strength for the coming winter. One preparation that is very savory is to set a partridge or game hen in an artfully arranged “nest” of carrots, parsnips, slivers of apple and wild onion stalks, whichever of these are to hand, and to roast them all together until tender and browned so that the vegetables take in the bird’s juices. A lighter but very popular delicacy is that of strips of very thin dough twined into the shapes of nests or cradles. They are then filled with a mixture of stewed figs and blackberries, spiced with cardamom. The time spent upon winding such small baskets makes this task one best and most joyful shared among many hands with laughter and singing. It is ill fortune, however, if the Elf bearing the babe lays hand to such work, which ought to be done instead on their behalf.

Winter

Anyone will tell you that several foods for pregnant Elves are ever insisted upon by relatives and spouses in the cold of winter, and all the more in this land where cold numbs and freezes. One must be especially careful during this time. Yet some dishes are held to be particularly lucky or healthful. One adopted from the Falathrim is a clear stew of white fish and pickled salted greens, flecked with barley: it is oft prescribed and thought to ensure a good flow of milk after the birth, especially when tender crab’s meat is added. A porridge of as many different seeds as can be found (poppyseed, wheatberry, buckwheat, oat, walnut, and hazelnut are favorites) brings a life of plenty to the couple and the future babe. It is typically flavored with dried fruits and orange rind, and sweetened with honey.

In the past, the most devoted spouses sought fresh snows from the heights of holy Taniquetil to mix with cream, sugar, and vanilla seed. Such a simple iced confection is thought especially delectable for Elves bearing children, as it refreshes a strained body and delights the spirit. Here the winter season affords the best opportunity both to make and to relish it.

Spring (childbed)

Just as violet-steeped honey is drunk to celebrate conception, so it is again upon the table as the span of a year draws to a close and the time of childbed approaches. A draught of such honey stirred into clear springwater with crushed thyme is drunk by the Elf nearing childbed to make labor sweeter—all the more needful now that it brings such pain. Many favor also a round leavened bread of red winter wheat studded with seeds, said to be more strength-giving in the short term than lembas, and good for weariness before and after childbirth.

All must attentively wait upon the Elf who has recently undergone the trial of childbirth, providing comfort and celebration. A sweet soup of cloudy sea moss, dried fruit, and boiled dumplings filled with chopped nuts is customarily prepared by the family and specially offered to the Elf recovering abed. It is delicate and soothing to the stomach and marks something of the sweetness of this most joyous of times—before the great feasts of the child’s naming.

_____

Endnotes on AO3; say hi if you like!

[elminx]

A Year in Review: Kitchen Witch Version

My year started out strong with me sharing and creating in the kitchen and then petered out some during the late Summer/Fall as I was struggling to adjust to the new medication that I have been on. This is interesting because my partner has been in school all Fall so I cooked a lot more than normal (we normally share 50/50 of the cooking and I was doing most of it); I just didn't share it.

I made some really good eatings this year.

Early in the year, my partner and I made some Fire Cider which we turned into some incredibly yummy Fire Cider Bloody Marys. I also had a great time celebrating Fat Tuesday with some friends and I finally perfected making a Hurricane by using Fassionola, a very traditional tiki syrup that has gone out of fashion.

I also tried my hand at making Duck L'orange though I didn't get good photos of that (I think that my friends and I may plan an orange-themed dinner sometime soon, so we'll see if we get it written up for next year). We also continued our experiments with Eastern White Pine flavored vodka.

Spring arrived fast as it always seems to and I got back to my flower experiments. It turns out the Forsythia jelly is to die for and I continued my Violet Experiments - this time with Violet jelly as well as the violet simple syrup that I make every year which we turned into the most amazing Violet Birds of Paradise cocktails while we were on vacation at the beach. I also tried my hand at more cooking with flowers. For May Day, we made dandelion gnocchi as well as a fresh cheese ball made from chevre and tulips. I also made a spectacular Chive Vinegar from the first chive harvest from my garden.

Summer starts with the first pickups of our CSA farm share and my household becomes overflowing with fresh produce. I used the early cilantro and garlic scapes to make a lovely Cilantro Pesto and then got into canning and preserving for the season. For Midsummer, I made a lovely Strawberry Jam with a bonus Black Pepper Cocktail and I tried my hand at making canned Blueberry Pie Filling. I also tried my hand at canning sour cherry jam and making fresh cherry syrup. The end of the summer saw us canning all of the tomatoes and experimenting with more fun cocktails.

As mentioned above, I've done a lot of cooking this Autumn, I just never got around to recording/sharing most of it. I've been experimenting with apples (always) and I have been working on my soup skills (also, always). My favorite meal of the season was the French Onion Soup that I made with the Aus Jus from some braised Short ribs. I also made orange bitters which I did record, so stay tuned for more on that soon!

All in all, it was a lovely year in the kitchen. Did I get everything done that I wanted to? Absolutely not. I always have so many plans and then they inevitably get away from me. There is only so much time to play around in the kitchen (unfortunately!) As we head into the new year, I am contemplating kitchen witch goals for 2023. It is time to make more Eastern White Pine Vodka and Fire Cider, for sure - we ran out of both last weekend. I really want to make it back to the Cape to pick both Rosa Rugosa hips and Beach Plums so that I can finally find out what the differences between them both really are. I'd also like to make jelly with all of the spring flowers - last year I missed lilac, so that is high on my list for next year. Additionally, after a very poor gardening year (we were in a stage 4 drought), I'm more hopeful about my goals of expanding my tea garden in the year ahead.

[perditious]

slept in. talked to my father for a half hour. started a batch of preserved lemons. repotted herbs. mixed another batch of soil + compost + perlite. did the dishes.

hmm. fried rice with garlic scape mixed into salad greens right after coming off the heat? i think yes.

[organicseedca]

Savoring the Distinctive Flavor: Hardneck Garlic for Sale in Manitoba

Manitoba, known for its fertile lands and agricultural diversity, is a haven for growers cultivating various crops, including the distinct and flavorful hardneck garlic. The availability of hardneck garlic for sale in Manitoba not only showcases the province's agricultural richness but also entices culinary enthusiasts seeking unique flavors.

Hardneck garlic, distinguished by its hard central stem and intriguingly curled scapes, is favored by both chefs and home cooks for its robust taste and diverse culinary applications. Manitoba's climate and soil conditions offer an ideal environment for growing hardneck garlic, with regions like the Interlake and Pembina Valley providing suitable microclimates for its cultivation.

The process of growing hardneck garlic in Manitoba typically commences in the fall. Local farmers carefully select premium garlic bulbs, using them as seed garlic for planting. This strategic planting timing allows the cloves to establish roots before the onset of winter, lying dormant through the cold months and then flourishing with renewed growth as spring arrives.

The vibrant agricultural community in Manitoba takes pride in organic and sustainable farming practices. Many hardneck garlic growers in the province prioritize natural methods, eschewing synthetic chemicals and pesticides in favor of environmentally friendly techniques. This commitment not only yields flavorful garlic but also contributes to the preservation of Manitoba's natural ecosystem.

Local markets, farmers' markets, and agricultural fairs across Manitoba proudly display an assortment of hardneck garlic during the harvest season. Enthusiasts seeking fresh, locally grown produce can explore the distinct varieties of hardneck garlic available, each boasting its unique flavor profile and culinary versatility.

Websites such as "https://keepdreamin.ca/" are likely instrumental in promoting and facilitating the sale of hardneck garlic in Manitoba. These platforms serve as valuable resources for consumers interested in purchasing locally grown hardneck garlic directly from Manitoba producers, offering information and easy access to a diverse range of garlic varieties.

The appeal of hardneck garlic extends beyond its culinary uses; it is celebrated for its potential health benefits. Rich in antioxidants and other nutrients, hardneck garlic is esteemed for its immune-boosting properties and nutritional value, attracting health-conscious consumers in Manitoba.

In conclusion, the availability of hardneck garlic for sale in Manitoba epitomizes the province's agricultural expertise, commitment to sustainable farming practices, and dedication to providing consumers with high-quality, locally grown produce. Whether incorporated into diverse cuisines or appreciated for its health benefits, hardneck garlic stands as a flavorful symbol of Manitoba's thriving agricultural landscape.

[spiraeaherbs]

Garlic Scale Fridge Pickles - Two Ways

Garlic Scale Fridge Pickles – Two Ways

Once again we have been blessed with a bumper crop of garlic scapes! Each year I explore new ways to utilize this bonus crop and today I am going to present you with two refrigerator pickled scape recipes that are sure to delight. Like fermenting, fridge pickles involve very little in the way of prep work, equipment or heating up your kitchen, which are big pluses. The downside is that they are…

[au-wannabe-the-very-best]

I could see Ingo making mixed blends of teas like what Adagio offers, if you're ever looking for potential inspiration there. Plus, with an herb grinder or a mortar and pestle, it'd be so easy for him to start adding the dried and preserved flowers and plants into baked goods too, or using them as cooking spices! Hell, they'd even be useful in soapmaking or making potpourri. Would it work on things like fruits and vegetables? Like some nice fresh orange slices?

Fermentation was only the first step Ingo took before he went off the rails honestly. Yes, he makes a lot of mixed blends of tea. He makes spices, he makes perfume, he makes soap! At this point Ingo is probably the best smelling man in Unova. He’ll walk by people at the station and people will visibly lean towards him because oh?? That smells nice what is that???

Ingo doesn’t grow fruits and veggies because he already has his hands full with all the flowers, and honestly flowers grow fastest in his experience, which is what he needs so he can feed his darling Chandelure. But that doesn’t mean he doesn’t know how to process these sorts of things the same way! He’ll take requests sometimes. Elesa got a lovely strawberry vinegar this way, she loves it on her salads. 

Ingo two main hobbies are gardening and cooking, and what do you know, they go splendidly together. He makes flour out of clover blossoms and makes some tasty baked treats. He makes rose water for drinks and dessert syrups. (If you don’t make basbousa with rose water then you’re doing it wrong.) He pickles garlic scapes. Everything about this man is flowers. He’s very happy with it.

[jmflowers]

I’ve become a more “granola” human bean during all this extra time alone

today I chopped up garlic scapes to preserve in oil, harvested rhubarb from my garden, made the first (of several) batches of strawberry jam,

and now I’m enjoying a sandwich of sourdough bread we baked yesterday on the farm, hummus, ham, and tomatoes and lettuce I grew myself

[vegankitchencorner]

Yes please!! @vivavivera steak in a wholemeal bun with panfried poku mushrooms and homegrown garlic scapes in a reduced Kallo stock cube gravy with roasted potato chunks tossed in toasted sesame oil, rapeseed oil and chana masala spice with @followyourheart Vegenaise mixed with preserved chili on the side. Yaaaassss! 😱 - #vegan #vegano #veganism #veganlife #plantbased #veganfoodshare #whatveganseat #eatyourveggies #diet #nutrition #sustainable #sustainability #environment #nondairy #dairyfree #meatfree #veganuary #veg #vegetarian #animalrights #govegan #vegansteak #burger #veganburger #potato #chips #mushrooms https://www.instagram.com/p/BtHJVocApAe/?utm_source=ig_tumblr_share&igshid=1gs3otz6sqb8r

[livingcorner]

The Ultimate Guide to Harvesting, Curing, and Storing Garlic

You waited seven, maybe nine months, for all that homegrown garlic to finish growing. Now that you’ve dug it all up, you want to savor it for as long as possible until the next garlic crop is ready.

This is when curing becomes your friend.

You're reading: The Ultimate Guide to Harvesting, Curing, and Storing Garlic

Curing is the process of letting your garlic dry down in preparation for long-term storage. Curing and storing garlic allows you to enjoy the flavor of your summer harvest well into winter.

One of my favorite things about garlic is that it still stays fresh long after it’s been plucked from the ground without traditional preservation methods. No pickling, no canning, no freezing. Just a simple head of garlic that looks and tastes the same as the day you pulled it.

Does garlic have to be cured?

Garlic does not need to be cured. It’s edible right out of the ground.

But if you want it to stay fresh in the pantry for a good long while, you have to take it through the process of curing—essentially just letting it dry. As the garlic dries, the skin shrinks and turns papery, forming a protective barrier against moisture and mold.

In this dried down state, under optimal conditions, cured garlic can store for several months after harvest (which means you can use the garlic cloves from your garlic harvest as seed for the following year’s crop).

Related: Get Your Garlic On: Planting and Growing Garlic the Easy Way

You don’t have to cure your entire crop, either.

Garlic that you want to eat right away can be used right away, straight from the garden. I usually set aside a couple of bulbs I can use up in three to four weeks (especially bulbs that may have been damaged during harvest, but are otherwise edible).

Garlic that you want to store should be moved to a dry, shady, airy place once they’re harvested to begin curing.

How to cure your garlic crop

First, determine whether your garlic is ready to harvest using this simple trick.

Garlic stops growing once the soil temperature reaches 90°F so if you have a hot, early summer, your garlic will mature faster (though it’ll also have smaller bulbs).

Once you’ve pulled all the bulbs out of the soil, lay them out one by one on an elevated surface (like a large table or shelving rack) that gets filtered or indirect light. This could be under a tree, on a covered porch, or in a well-ventilated garage.

There’s no need to clean off all that dirt for now—you’ll tidy them up when you trim them.

If you don’t have a table to spare, you can DIY one out of 1×6 planks (or fence boards) laid across two sawhorses. Or, build a large frame out of 1×3 lumber, stretch and staple a piece of hardware cloth or chicken wire across the frame, and prop it up on sawhorses or cinder blocks.

Foolproof tips for curing your garlic

Don’t pile them on top of each other. The key to proper curing is providing good air circulation between the bulbs.

Read more: Straw Bale Gardening | Easy, Inexpensive, Accessible | joe gardener®

Don’t spread them out in the sun. Garlic is susceptible to sunburn and can literally cook under the sun, which deteriorates flavor. So you want to minimize the amount of direct sunlight it gets during the curing process.

Don’t wash your garlic. After all, the point is to dry them out!

Don’t remove the leaves while the garlic is curing. The bulb continues to draw energy from the leaves and roots until all that moisture evaporates. Keeping the leaves intact also helps to prevent fungi or other lurking garden contaminants from spoiling the garlic before it’s fully cured.

Can you hang garlic to dry?

If you’re short on space, you can cure your garlic vertically by gathering the garlic into bunches, tying the leaves together with twine, and hanging them from their stems to dry.

You can even braid (plait) your garlic for storage, just like the beautiful ones you see in Italian restaurants.

Braiding only works with nimble softneck garlics, and I find it helps to remove the scraggly bottom leaves first for a smoother braid. Braid the garlic while some of the leaves are still green and pliable, and hang the bundle to dry in a shady spot (like a pantry or a corner of the kitchen).

How do you know when garlic is cured?

Garlic is usually ready for long-term storage about a month after harvest. But curing can take as little as two weeks in warm, dry climates, or as long as two months in rainy, humid weather.

Large bulbs (and bulbs with large cloves) generally take longer to cure. During this time, the flavor continues to mellow and improve.

Curing is complete when the roots look shriveled and feel stiff like a bottle brush, and the leaves are completely brown and dried.

Disclosure: All products on this page are independently selected. If you buy from one of my links, I may earn a commission.

The best way to store garlic

Once the garlic is fully cured, clean it up by removing the leaves at the neck and trimming the roots (with a pair of scissors or pruners) to 1/4 inch or 1/2 inch long. More dirt will dislodge and a couple layers of bulb wrappers may flake off, giving you a nice and neatly packaged bulb.

Remember not to remove too many wrappers in case you expose the cloves.

If you braided your garlic, you saved yourself an extra step and can simply snip a bulb off the braid when you need it.

Set aside your most beautiful heads of garlic with the biggest cloves to use as seed garlic the following season.

Stash the garlic in mesh bags, woven baskets, old terracotta pots, brown paper bags, or even cardboard beer/soda cases—as long as the container is breathable and the environment stays dry.

I’ve even heard of people storing garlic in old pantyhose by hanging it from the ceiling, putting a knot between each garlic head, and scissoring off a knot when needed—but really, who has pantyhose lying around these days?!

Temperature, humidity, and ventilation all play important roles in determining how well your garlic will store. A “cool, dark place” is the general recommendation, and it doesn’t get any easier than a spare cupboard or closet shelf at room temperature.

But if you want to maximize the longevity of your garlic?

Keep it between 50°F and 60°F, around 60 percent humidity, in low to no light with good air circulation.

Garlic tends to sprout at colder temps (thus, no refrigerators!) and dry out in warmer temps.

Lower humidity may cause dehydration (especially in Rocamboles, which are more finicky than other varieties), while higher humidity may bring in fungus and mold. Light is not a factor in storage, as long as you keep your garlic away from direct sun.

All that said, there is no exact science to storing garlic. Sometimes I store my garlic in wire or wicker baskets in the pantry, and sometimes (on a big harvest year) I save and reuse nylon mesh bags (the kind that potatoes and onions come in), sort my garlic into them, and hang them in a well-ventilated utility room.

How long does garlic last?

Once it’s cured, a whole bulb of garlic (with no blemishes or bruises) will last several months in storage. Softneck garlics tend to have a longer shelf life than hardneck garlics.

In general, Silverskins and Creoles are the longest-storing garlic (often keeping up to a full year), followed by Porcelains, Artichokes, Purple Stripes, Rocamboles, and lastly, Asiatics and Turbans, which have the shortest shelf life (up to five months under the most optimal conditions).

Cultivar Average Shelf Life Silverskin 1 year Creole 1 year Porcelain 8 to 10 months Artichoke 8 to 10 months Purple Stripe 6 months Rocambole 6 months Asiatic 3 to 5 months Turban 3 to 5 months

If you’re lucky, you’ll be breaking out fresh cloves in winter and perhaps even through the following spring!

As soon as you remove the paper wrappers, break the bulb apart, or peel the cloves, however, the quality starts to decline quickly.

Individual unpeeled cloves will keep for about three weeks on the counter. Peeled cloves will keep for up to a week in the fridge. And chopped garlic will only last a day or two, so if you have leftover chopped garlic, it’s best to freeze it to retain freshness.

Common questions about harvesting and storing garlic

How do you harvest garlic scapes?

Garlic scapes appear in late spring to early summer on hardneck garlic plants. They are 100 percent edible and delicious! And they should be harvested to help promote bulb development below ground.

To cut the scape, wait until the stalk is fully formed and grow above the rest of the plant. When it starts to curl and spiral, cut the stalk as close to the base as possible without cutting any leaves off.

Read more: Squash Overload: 5 Ways to Use Up Summer Squash and Zucchini

Garlic scapes keep well in a plastic bag for two to three weeks in the fridge. They can also be stored upright in a jar of cool water on the counter (the way you’d display flowers), where they’ll last for a few days.

Can you store garlic in the refrigerator?

Storing whole garlic bulbs long-term in the fridge (at 35°F to 40°F) is not recommended because holding garlic at those temperatures stimulates sprouting (in the same way garlic sprouts when it’s planted in the cooler soil and cooler weather of fall).

If you’ve already peeled the cloves, however, you can keep them in the fridge for up to a week before they start to lose moisture (and eventually decay).

For more tips on storing your produce and helping them last longer, download Garden Betty’s Fruit & Vegetable Storage Guide.

Yes, garlic is quite versatile when it comes to freezing it. You can freeze whole bulbs that have cured, individual cloves (peeled or unpeeled), or chopped garlic. While it won’t retain its crispness after thawing, it still has all the flavor of fresh garlic.

When stored for too long, garlic will either sprout or shrivel. Neither makes the garlic harmful if you eat it, but they’re an indication that the garlic is past its peak in flavor and quality.

It’s time to discard (or compost) the garlic if the cloves have browned, turned soft, or shrunken in size.

Why is my garlic sprouting?

Sprouted garlic is the first sign that the garlic is about deteriorate, either from being old or being exposed to too much moisture or cold.

You can still eat sprouted garlic if the flesh is smooth and firm. The young green shoots are slightly bitter but can be chopped and used alongside the cloves when you cook. Just don’t try to put a bunch of garlic shoots in recipes where they’re the star of the dish (like garlic bread), as the difference in flavor could be noticeable.

Can you plant garlic that has sprouted?

Sprouted garlic (as well as garlic that’s still intact) can be planted in the fall for harvest the following year.

Simply plant the unpeeled garlic clove (sprouted side or pointy side up) about an inch deep in well-draining soil. Allow 2 to 3 inches of spacing between each clove and keep the plants consistently moist (but not waterlogged) while the shoots are growing.

Though the shoots are somewhat bitter when they start to sprout, they actually turn milder and sweeter as they grow. This makes those tall, tender garlic shoots a delicacy in spring when they’re picked as immature plants called green garlic (also known as spring garlic or baby garlic). There won’t be a divided bulb on the end of the green garlic, but the entire plant at that point is edible.

Or, wait for the leaves to start dying off as the crop matures so you can harvest fully divided bulbs in summer.

More posts you might find helpful:

How to Choose the Best Garlic Varieties For Your Garden

How to Grow, Harvest, and Use Green Garlic In Spring

7 Secrets to Harvesting, Curing, and Storing Onions

200+ Deer-Resistant Plants and Flowers For Your Garden

This post updated from an article that originally appeared on July 14, 2011.

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/the-ultimate-guide-to-harvesting-curing-and-storing-garlic/

[wineschool-blog]

French Wine Primer

https://j.mp/3meMQRx France’s history with wine dates back to the 6th century BC when the city-state of Massalia (modern-day Marseille) began trading wines with other Mediterranean cultures. Viticulturally speaking, it remained a backwater region until the fall of Rome and the rise of Catholicism: it was French Monks who began the winemaking revolution. The French innovated our modern style of winemaking during the 18th and 19th centuries. Nearly all wines made today are based on these French winemaking techniques. Because of this, knowing French wine regions and grapes is an essential step in learning about wine. Learn About French Wine Regions Table of contentsFrench Wine RegionsChampagneLoire ValleyAlsaceBordeauxBurgundyJuraRhone ValleyNorthern RhoneSouthern RhoneProvenceGrapes of the French Wine RegionsMalbecMourvedreCinsaultPinot noirGamay NoirSyrahCabernet Franc and Cabernet Sauvignon French Wine Regions Those medieval monks came up with the idea that changed the direction of winemaking forever: The vineyard location will affect the quality of the wine. The French have a term for this: terroir. Over the centuries, this concept has been codified into wine regions and specific grapes that can be grown there. This is one of the many reasons any self-respecting wine geek will study French wine. In this section, we cover the essential regions. Make sure to check out our list of essential French wine grapes, too. Champagne Not all sparkling wines are Champagne, not even in France. To be considered Champagne, wine must come from a specific location about 100 miles from Paris. The name of this special place? Champagne. Yep. Being so close to the heart of French culture made Champagne the poster child of sophistication in the 20th Century. The wines are based on the sparkling triumvirate of Chardonnay, Pinot Noir, and Pinot Meunier. The wines are always sparkling, but they vary in hue from blanc to rose. They also vary in sweetness levels. For dry wines, seek out Brut or Extra-Brut. If you want a touch of sweetness, Extra Dry will be your jam. Loire Valley It is hard to pin down the Loire Valley. It’s a thin band of wine regions that extend from the Atlantic Ocean, following the Loire river on an epic journey. The end of the Loire wine region is 170 miles away in the center of France. Because it is a valley, this French wine region is slightly warmer than the surrounding regions. This allows the grapes to mature fully. The grapes grown depend on which part of the valley the vineyard is located. On the Atlantic coast, wines are made from the Melon de Bourgogne grape. In the middle of the river system, the major grapes are Cabernet Franc and Chenin Blanc. Further inland, the main grapes are Pinot Noir and Sauvignon Blanc. When it comes to making sparkling wine, the Loire Valley comes in second after Champagne. Here, the bubbles are typically based on Chenin Blanc Alsace The wines of Alsace have a kinship with Germany, whose border the region rubs up against. They have an affinity for German winemaking. This region mainly produces white wines, emphasizing German varietals, including Pinot Gris, Gewürztraminer, Riesling, and Pinot Blanc. Red wines are improving in the region, especially Pinot Noir. It’s commonly believed that the contrast between Alsace and Germany was one of residual sugar: German wines had it, Alsatians did not. That is a simplification that worked a few decades ago, but not anymore. Some Alsatian winemakers are embracing sweetness. At the same time, many of their counterparts in Germany are reversing course to dryness. Another oddity is the bottles. Unlike many places in France, the producers in Alsace seldom use oak in their wine. Both red and white wines are bottled in the long thin bottles reserved for Riesling everywhere else. Bordeaux Bordeaux started as a pirate outpost in an Atlantic swamp. It ended up becoming the most influential wine region the world has ever known. This is the region that made Cabernet Sauvignon the king of grapes. The classical Bordeaux –circa 19th Century– is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot. The Gironde river cuts through the region, and the blends are historically different on either side.  On the left bank, it’s common that their style is Cabernet Sauvignon-heavy. On the right bank, the wines are usually based on Merlot. White wines are based on Sauvignon Blanc and Semillon. Burgundy Just like Champagne has become synonymous with bubbles, Burgundy has become the exemplar for Pinot Noir and Chardonnay bottlings around the world. This region is also known for having the most expensive vineyards in France – which comes from the fact that it’s the world’s most respected region. The lower portion of the region is called Beaujolais, which produces wines made from Gamay and is much less expensive. Grand Cru from Burgundy Jura Similar to Burgundy in terms of climate and wine style, Jura produces some of France’s most unusual wines. This region hugs the Alps and borders Switzerland and is more famous for its skiing and cheeses than its wine. The lack of fame has preserved ancient wine styles, including many precursors to today’s natural wines. Like Burgundy, both Chardonnay and Pinot Noir are grown here. The region is significantly cooler and rainier than Burgundy, which results in lighter wine styles. Jura’s fertile soils produce some great but obscure varietals, including Trousseau and Savagnin. Although this region is one of the smallest in France, it has managed to put itself on the map by making unique wines. Rhone Valley The Rhone Valley might be a single region, but the differences between the northern and southern parts are like night and day. The difference in temperature between the two regions means that the style and flavors that develop in either part differ greatly. Northern Rhone The winters are quite extreme, and the summers temperate. White varietals like Marsanne and Viognier develop a great minerality and richness. The only red grape permitted is Syrah, which is sometimes co-fermented with a small percentage of white grapes. Red wines from the Northern Rhone include Hermitage and Cornas. These are intense and intellectual wines, often considered some of the best in the world. Southern Rhone Is a much larger region and significantly warmer due to its proximity to the Mediterranean Sea. The summers are hot, and droughts are not uncommon. Red wines are typically Grenache-based blends. These wines can offer great quality and value. Notable wine regions in the Southern Rhone include Chateauneuf du Pape, Listrac, and Gigondas.  Rhone Valley Trip with the Wine School Provence The first vineyards in France were planted here, and ancient grape varietals like Mouvedre continue to flourish. Most grapes planted are red wine varietals. However, there is only one corner of the appellation that makes red wine, Bandol. Provence is best known for its rosé wines. This area has a hot and dry climate that allows the region’s grapes to develop and ripen much sooner than in other areas. Not ideal for red wines, but perfect for pink! When harvested, the skin has not fully developed into a deep red. Grapes of the French Wine Regions Most of the wines you love are French expatriates. Wine became great and famous in 19th Century France. For over two centuries, the rest of the world tried to replicate French wine, including the grapes they grew. Fortunately, we now live in a world where greatness can be found in all parts of the world. Sorting of the grapes after harvest near Bordeaux, France Malbec Malbec offers grippy tannins and quite an interesting flavor profile. Common descriptors are raisin, tobacco, and blackberry. One wine writer described it as garlic scape, but that’s just crazy: while there is a touch of vegetal, it is subtle to the point of obscurity. Malbec remains the main grape of Cahors. Known today for the base of many Argentinian wines, it is originally from the Southwest of France. Centuries ago, it was a major grape in Bordeaux. However, that changed when wineries started focussing on Cabernet Sauvignon and Merlot. Mourvedre A tannic beast of a grape and an ancient one to boot. The grape’s history dates back to Phonecian-era winemakers on the Mediterranean coast. When tasting Mourvedre, look for flavors of plum, white pepper, smoke, and gravel. Mourvedre is grown in two regions: The Rhone Valley and the Languedoc-Rousillon. The grape is often blended with Syrah and Grenache. You will also find it used in fortified wines and rosés. Cinsault Cinsault is used as a blending grape in France. Most winemakers consider this grape to make lower-quality wine on its own. However, it is useful in blends, especially when producing wines for cost-sensitive consumers. In blends, it comes across as light and fruity, bringing floral notes and strawberry. When bottled by itself, it can make for a vapid experience. However, older vineyards can produce remarkable wines. Pinot noir Pinot Noir is often cited as the most difficult grape varietal to grow. That is not exactly correct. Many varietals are far harder to grow. It’s closer to the truth to say, “Pinot is a hard grape to make interesting wines from,” Pinot is the red grape of Burgundy, which codified this grape’s style for the world. In Burgundy, Great Pinot is a paradox: lean but complex, linear but multifaceted, beautiful despite its barnyard. This is a style that is nearly impossible to replicate. Pinot Noir is becoming more popular. The trend outside Burgundy is fruit-forward and over-oaked wines. This is a simpler style to produce and shows that the chanteuse of Burgundy can transform into an American pop star. Gamay Noir Like Pinot Noir in color and flavor, Gamay elicits currant, violet, and raspberry flavors. The grape thrives in cool climates, where it offers light tannins and crunchy acid. This grape missed its apex turn in Burgundy but found its lane just south in the Beaujolais. The Boomer generation of winemakers turned this beloved grape into a caricature of itself with banana flavors, extravagant parades, and extravagant bottlings. If you want to keep away from that style, steer clear of any bottle with the word “nouveau” on it Syrah A noble grape that has found its home in many places in the world. In Australia, it often goes by the name Shiraz. DNA research has traced its ancestral home to France, specifically the Northern Rhone region. It is an ancient grape, grown by Celtic tribes long before the arrival of Roman legions. Over centuries, the grape’s influence expanded into the Southern Rhone and the Mediterranean coast. The differences between the warm Southern Rhone and the cool Northern Rhone Valleys are the reasons there are two warring Syrah styles. Cool climate syrahs tend to be lean but robust with intense animal flavors, often bordering on roadkill. Warmer weather Syrah is often jammy and delicious with a bacon-meets-chocolate profile. Syrah from Hermitage Cabernet Franc and Cabernet Sauvignon For decades, there were questions as to how Cabernet Sauvignon and Cabernet Franc were related. We know that  Cabernet Sauvignon is the offspring of Cabernet Franc and Sauvignon Blanc through laboratory tests. These grapes are the backbone of the French wine region Bordeaux. Although these two Cabernets share a lot of DNA, they develop in the vineyard quite differently. Both grapes display intense flavors of tobacco, pepper, licorice, and black currents. Cabernet Franc is lighter-bodied and higher in acid than Cabernet Sauvignon. If you enjoyed reading about French wine regions, you might be a wine geek! If you are hungry for more knowledge, you can take our wine courses, which come with the National Wine School certification! By Keith Wallace https://j.mp/3meMQRx

[abramsbooks]

RECIPE: Baby Leek Galettes with Goat Cheese and Wild Garlic (from The Cook’s Atelier by Marjorie Taylor and Kendall Smith Franchini)

Rustic and beautiful, these galettes are a wonderful beginning to a spring lunch. You can also make this as one large galette and serve it alongside a leafy green salad. Search your farmers market for wild garlic leaves or fresh ramp leaves, as they complement the freshness of the goat cheese. If you can’t find wild garlic or fresh ramps, garlic chives and garlic scapes are good alternatives.

Serves 6

12 to 14 baby leeks, white and light green parts only

3 tablespoons unsalted butter

Leaves from 6 sprigs thyme

½ cup (120 ml) dry white wine, such as Burgundy Chardonnay

½ cup (120 ml) crème fraîche

Fleur de sel and freshly ground black pepper

1 large egg, beaten

2 tablespoons finely chopped fresh flat-leaf parsley

½ recipe Pâte Brisée (recipe below)

Unbleached all-purpose flour, for dusting

1 cup (115 g) crumbled fresh goat cheese

Handful of wild garlic leaves or ramp leaves, coarsely chopped

1 large egg yolk

3 tablespoons heavy cream

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

Halve each leek lengthwise, then cut them crosswise into thin slices. Rinse the leeks in a large bowl of cold water, swishing to remove any sand. Using your hands, transfer the leeks to a colander to drain, leaving the sand in the bottom of the bowl.

In a large sauté pan, melt the butter over medium heat. Add the leeks, thyme, and ½ cup (120 ml) water and sauté until the leeks are tender, 10 to 12 minutes. Add the wine and cook until the liquid has reduced, 10 to 15 minutes more. Add the crème fraîche and stir to coat the leeks. Season with salt and pepper. Remove from the heat and let cool for 10 minutes. Add the beaten egg and parsley and stir to incorporate. Set aside.

Divide the pâte brisée into six equal pieces. On a lightly floured surface with a floured rolling pin, roll each piece into a round about 6 inches (15 cm) in diameter and ¼ inch (6 mm) thick. Brush off any excess flour with a pastry brush. Arrange the galette rounds on the parchment-lined baking sheet. Divide the leek mixture among the galettes, spreading it in the center and leaving a 1½-inch (4-cm) border. Sprinkle with the goat cheese and wild garlic leaves. Gently fold the border over the leek mixture, overlapping it as you go. In a small bowl, whisk together the egg yolk and heavy cream. Use a pastry brush to lightly brush the egg wash over the dough. Bake until the pastry is golden and the cheese is just starting to brown, 25 to 30 minutes. Serve warm.

RECIPE: Pâte Brisée

Makes enough for 2 (9 -inch/ 23-cm) tarts or 16 (4-inch/10-cm) tartlets

3 cups (375 g) unbleached all-purpose flour

1 teaspoon fleur de sel

1½ cups (3 sticks/340 g) cold unsalted butter, cut into small pieces

¼ cup (60 ml) ice water, strained

1 teaspoon distilled white vinegar

In a large bowl, whisk together the flour and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.

In a small bowl, whisk together the cold water and vinegar. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It’s ready as soon as you can squish the dough in one hand and it stays together.

Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte brisée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.

The debut cookbook from The Cook’s Atelier—the international culinary destination and cooking school in Burgundy—is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village.

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.

Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:

Green Garlic Soufflé

Watermelon and Vineyard Peach Salad

Little Croques Madames

Sole Meunière with Beurre Blanc and Parsleyed Potatoes

Seared Duck Breast with Celery Root Puree and Chanterelles

Madeleines

Plum Tarte Tatin

Almond-Cherry Galette

Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region’s best small farmers and artisanal producers and experience how Marjorie and Kendall’s family works together to create this special place.

More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.

For more information, click here.

[prefab-house]

Buffalo Chicken Dip From the Woods  Man. What a friend! I got a text… Whaaaaaat?!? Did I mention I am in the *city?* I have been craving spicy buffalo chicken, why not make buffalo chicken of the woods dip? Buffalo Chicken Dip from the Woods: Buffalo chicken is usually chicken + certain spices + ranch dressing (or blue cheese) + more cheesy, creamy things + heat. Instead of “add some bottled ranch dressing” to something, I always just add the ingredients I would use to MAKE the dressing to the dish, as I make the food, it tastes better than filled-with-preservatives bottled stuff!  Saute until everything is well cooked: minced onions, garlic, sliced chicken of the woods. Turn off the heat.  Mix in dollops of sour cream (vegan for alpha-gal), Duke’s, chili powder, paprika, dill (for the ranch part), black pepper, onion and garlic powder if you want but I usually don’t since I have the real thing already in the pan, sea salt, favorite hot sauces (today, lots of chili garlic!), a little mustard, a drizzle of lime, a dash of coriander.  Mix it alllllllllllllll up.  Let it chill and serve, but heck, who are we kidding, I didn’t wait and spooned that out warm, serving it with raw zucchini.  The next day, I served it to my friend as an app on toast, along with another app of rose jam with cream “cheese” on bread.  When I wasn’t having fun, I spent the past few weeks knee-deep in zoning. I really missed my calling.  While I love architecture, web development, marketing… (thank goodness!) I can spend days going through hundreds of pages of zoning code, I love researching plats, thrill on compiling data sourced reputably into a great sensible case. Good thing, because I have been doing a lot of that, lately,  one for an urban issue, another, rural. Chicken of the Woods With Lambsquarter, Scapes, Perpetual Spinach Fresh... and Cooked: If you’re wondering, chicken of the woods… tastes like chicken.  (Continued in comments) . #foragedfood #foraging #PantryChallenge #pantry #PantryCooking #PantryFood https://www.instagram.com/p/CPQqANplp8X/?utm_medium=tumblr

[northcountryschool]

October 30, 2020

Photo: Wyatt, Duncan, River, and Will in their cereal and milk group costumes.

Halloween is a much-loved and highly-anticipated event at North Country School—one that takes a great deal of planning and the work of many hands. Like so many NCS events and traditions, our Halloween celebration looked a bit different this year, but still brought with it plenty of fun and excitement. After weeks spent working on scary decorations, designing socially-distant candy dispensers, putting together homemade costumes, and creating a COVID-friendly haunted house, our students were able to enjoy the fruits of their labor in an evening filled with seasonal celebration. We were, as always, thrilled to see our community adapt to new circumstances and creatively take on challenges, while never losing the collaborative spirit or playful silliness that makes North Country School so special. 

To get on our NCS mailing list, email communications@northcountryschool.org.

ACADEMICS

Top: Bryan teaches about lacrosse. Middle 1: 4th-graders learn about lacrosse. Middle 2: Alea helps build a longhouse. Bottom: 4th-grade builds a longhouse.

Our 4th-grade social studies class has spent the past several weeks exploring the history and culture of the Haudenosaunee (also known as the Iroquois), who are the Indigenous people of the Adirondacks. During this unit, students have focused on the development of the Haudenosaunee civilization, which celebrates connection to and preservation of the natural world, as well as learning about the mythology, village life, family structure, and rituals embedded in the Haudenosaunee culture. 

Last week, the class was excited to welcome two sets of visitors. Karonhianonha and Maie, cultural educators from the Native North American Traveling College, joined in via Zoom and taught the class some of the traditional song and dance rituals still practiced by members of the Mohawk Nation at Akwesasne. The class was also visited in person by Dean of Students Bryan Johansmeyer and his son Sam, who showed a video on the origins of lacrosse within the Haudenosaunee. The students headed outside to learn some lacrosse skills for themselves. The class has also continued working on their hands-on project of constructing a Haudenasaunee longhouse using materials from around campus.  

Top: Larry explains the carbon cycle. Middle 1: 8th grade plays a game of carbon cycle playground ball. Middle 2: Zachary represents the atmosphere in the carbon cycle. Middle 3: Steven presents his cell diagram. Middle 4: Steven’s wallpaper art cell diagram. Bottom: Completing a cell lab in costume. 

In Earth science class, students are beginning a unit examining the effects of carbon on climate change. This Halloween week, our costumed 8th-graders learned about the carbon cycle, playing a game to demonstrate how carbon moves around the Earth through fossil fuels, plants, and animals. Using a playground ball to represent carbon, each student selected a different part of the carbon cycle and sent the ball through different carbon cycle scenarios. The class observed that by changing the amount of plants in the world, carbon can either become sequestered in a safe way or increased to dangerous levels in the atmosphere.

 To kick off their unit on cells, our 9th-grade biology students were tasked with making a creative and accurate representation of either a plant or animal cell. The goal of the cell project is to familiarize students with the organelles found in the cells of eukaryotes, or organisms with complex cells containing organelles and a membrane-bound nucleus. Once they completed their projects, each student presented their creation and what they’d learned to their peers. Some students chose to construct their cells from fired clay,  wallpaper, or thread, while one student presented their cell information in musical form. The class (fully decked out in their Halloween costumes) then looked at magnified plant and animal cells through a microscope, drawing what they observed. 

ARTS

Top: Clark House poses for a Halloween photo. Middle 1: Halloween murals in the dining room. Middle 2: Arden as Katniss Everdeen and Melissa as Rey Skywalker. Middle 3: Algonquin House as Despicable Me characters. Middle 4: Langlang gets candy from a tube dispenser. Middle 5: Decorated lights in the Dining Room. Middle 6: Ella, Grace, and Teagan as the Powerpuff Girls. Bottom: Haunted house woods scene.

At North Country School, we celebrate Halloween as a community on the Wednesday homenight of Halloween week. It is one of our most anticipated days of the year, with many beloved traditions including a costume parade, a scary themed dinner, games and contests, a dance, and a haunted house. 

As with so many events and traditions this year, this week’s Halloween festivities were celebrated in smaller groups and relocated to different areas of campus, but none of the scary fun was lost. Our annual costume parade moved outdoors to Bramwell Run, where everyone marveled at all of the creative homemade costumes including Katniss Everdeen (complete with homemade wings), characters from Despicable Me, and a breakfast complete with cereal, milk, a spoon, and a bowl. In lieu of our usual indoor carnival, this year students went trick-or-treating with their advisory groups, visiting different on-campus stations to collect candy from socially-distant candy stations designed by our 8th-graders. After eating a gory (and delicious) dinner of worms, green slime, and mummies in our festive dining room, small groups visited a scary haunted house in the woods conceived and acted out by the 9th-grade class. Though it may have looked a bit different than past events, this year’s NCS Halloween proved once again that by being flexible, thinking creatively, and working together, our spirit of collaboration and community will continue to shine through. 

OUTDOORS

Top: Jess teaches Inyene CPR. Middle 1: Olivia performs CPR. Middle 2: Jess teaches the Outdoor Leadership class CPR. Bottom: Olivia and Grace D. act out an emergency first aid scenario. 

Over the course of the past week, students in our Outdoor Leadership Program have been working toward their certification in First-Aid and CPR. During their weekly class, each student practiced their CPR skills and watched videos showing them how to approach emergency situations safely. On Saturday, they were able to practice responding to emergency situations, with the help of other students playing the role of victims. The students in the class applied their emergency First-Aid knowledge to each while their peers (wearing gory makeup for extra authenticity) acted out the parts of patients needing different types of medical care. Once the students successfully complete their training, they will receive a certification in First-Aid and CPR for adults, infants, and children through the American Red Cross.

Top: Adyan and his swing. Middle 1: Homemade swings in the woods. Middle 2: Raia celebrates the first snowfall. Bottom: First snowball of the season. 

This past Saturday saw a group of our younger students finishing up their homemade swings in the woodshop, before installing their completed projects on our campus trails. The five swings, made from pine cut from our forest, were hung from trees near Hubbard Lean-to, and will surely be enjoyed on weekend camping trips and during out-times for years to come. 

This week, in addition to celebrating our Halloween festivities, we also celebrated the first real snowfall of the year. Everyone rushed outside to play in the fresh dusting of fluffy powder, creating snow angels and making the first snowballs of the season. The first snowfall means that our mountain winter is truly on the horizon, and we are all excited to begin a fun season of skiing, snowboarding, and ice skating in the upcoming months.

FARM AND GARDEN

Top: Tess explains garlic planting. Middle1: 7th-graders separate garlic cloves. Middle 2: Garlic cloves ready for planting. Middle 3: Langlang plants garlic. Middle 4: Planting rows of garlic. Middle 5: Brian spreads straw on garlic beds. Bottom: Ani finishes covering garlic beds in straw. 

This past week our 7th- and 8th-grade Edible Schoolyard (ESY) classes planted this season’s garlic crop. Garlic, like many bulbs, must go in the ground in the fall, and then spends the darkest, coldest months of winter buried under the soil. At North Country School we save some of our own garlic harvest each year for planting, and this week our students, alongside Garden Manager Tess, Farm Intern Hania, and ESY teacher Elie, met in our gardens to go through the planting process together. 

Heads of garlic were first broken into cloves, and then those cloves were spaced apart and planted in the freshly turned soil. The beds were then covered in straw that will insulate the crop as it overwinters, before appearing as one of the first vibrant green shoots in the spring—an early harbinger of the harvest bounty to come in the warmer months. Each garlic clove will grow into its own plant, sending up grassy leaves and an edible flowerstalk (or scape) in early summer, and will be ready to harvest as a garlic head in late summer. The garlic grown on our campus will be stored in our root cellar and cooked into delicious meals by our kitchen staff throughout the school and camp season. 

Check back next week to see what we’re up to on our mountain campus.

For more information about the #ThisWeekAtNCS blog, contact Becca Miller at bmiller@northcountryschool.org.

For general school information, call 518-523-9329 or visit our website:

www.northcountryschool.org

[fireandsalt]

Old food photo #21 July '15 - fresh peas, green beans, garlic scrapes, preserved lemon, mint, tarragon, cilantro, olive oil...