We are about to put in garlic as well! I do mostly porcelains, but also have French and Saltspring Giant (like elephant garlic). For the winter I have a selection of radish, perennial kale, perennial nine star broccoli, chard, lettuces, evergreen onions, wintering bulb onion, overwintering shallots, carrots, kholrabi, cauliflower, and a couple cabbage types. We’re just getting our first frosts early this year and everything looks so sad. Major cleanup duty right now along with processing mayhem.
Editing to add – I just tried our chimayo pepper powder on popcorn and *oh my goodness so good*. The chimayos were amazing this year – did better than every other pepper in our climate, which was a happy surprise. Just finished processing them yesterday.
- This reply was modified 1 month, 2 weeks ago by Jen deHaan.