The third garden box is now fully planted!
After following the soaking (first in a baking soda solution, overnight, then, briefly in a rubbing alcohol bath) and planting instructions, the gourmet garlic that made the cut has been planted in 7 rows of 6 bulbs:
I suspect we will have entirely too much garlic next spring. What a delightful problem to have!
We also planted more onion seeds and some artichoke seeds. It should be interesting to see how the artichoke plants play out.
In other news, tonight's dinner was deliciouis. If you are looking for a healthy, vietnamese-inspired salad dish that is filling enough to call dinner, I recommend this:
Tapioca nooodle cucumber salad
-1 package tapioca noodles (or,if you prefer glass noodles)
-1/2 head garlic, casings removed
-1 bunch cilantro (coriander)
-2 T vietnamese fish sauce
-2 medium cucumbers (or 1 medium ordinary cucumber, plus 2 small/medium cucumbers from the japanese cucumber plant from the garden, minus the bitter stem-side portion) sliced into half-rounds
-2 small "cherry bomb" peppers and 1 jalapeno, minced
-1 shallot, chopped
-1 T turmeric
-1 inch ginger, peeled
-1/4 cup brown sugar
1. pulse cilantro, garlic, lime juice, fish sauce, turmeric, brown sugar, and ginger in cuisinart until the cilantro is evenly chopped in small 1/4 inch square-sized pieces.
2. place cucumbers, shallots, and peppers in a bowl, cover with the sauce from #1.
3. boil tapioca noodles 'til done. Rinse in cold water. Chop into bite sized pieces.
4. Mix noodles into the bowl and serve.