h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

My Italian garlic all finally harvested. The soft stemmed Venetian variety a few weeks ago.

But the hard stemmed red garlic is a bit special. It has a much shorter shelf life and you can't get it in the shops for obvious reasons...also a slightly interesting sweeter flavour. Comes from the Abruzzo region of Italy, east of Rome..lots of mountains with cold winters..probably accounts for it doing fine all through the harsh winter of last year. Though so did the Venetian type

Gave a load to the newly arrived students next door. They were delighted. especially as it was the whole plant with the flower attached...which they'd never seen before.

Oh and no sirens tonight..all seems peaceful.

Used some to make a garlic soup earlier. And yes

There's one thing that I sorely miss from previous bits of my life, and that is my allotment. I think growing and eating your own food is such a basic satisfactioon - it touches a deep natural part of my inner self.


I find it interesting that you talk about the garlic having different flavours - Spanish garlic is just incredibly vulgar-flavoured, and the only alternative would be stuff imported from China. Your oomment reminded me that it is possible to taste the difference between the varieties. Your Italian crop sounds amazing!

Some supermarket around here used to have smoked garlic, which I liked a lot. But no more, unfortunately

Revuelto de Gambas y Ajetes (Scrambled egg with garlic shoots and prawns)

That sounds brilliant Rudest. I'm going to try it with the stems and flowers of plants..as obviously wrong time of year for the shoots. Get some really decent tasty prawns from the fishmongers..also obviously free range eggs.

Yes Lanza I agree about growing your own food..and how extra special that is..and all the work you put into looking after the plants. This year..swiss chard, curly kale, tomatoes, chilli peppers and all kinds of herbs.