Garlic and honey
Spent a happy few hours recently grading my over 27 pounds of Inchelium Red heirloom garlic which was harvested late May and has been curing in the conservatory since.
I have decided to offer some for sale at the local Farmers Market on Saturdays. It seems greedy to keep all of this this beautiful bounty of food medicine to myself though my gardening goal isn’t commercial but toward self sufficiency. To this latter end, I am also planning to dehydrate some and preserving some in honey for next winter.
Plus reserving 1 pound for replanting in autumn. Of course.