i am a month late, but i put up the garlic that was starting to sprout.
usually i get it done in January.
the garlic would keep longer without sprouting if i had kept it in a darker
location, but sometimes things get moved and i don't know it...
in this case i was able to salvage about 2/3rds of it and after i had it
trimmed of things that didn't look right i did the usual with it - which is
to grind it up in the meat grinder and then drench it well with lemon
juice and then pack it into small jars and heat up some lids, put them
on tight and then put it in the freezer for longer term keeping. it can
be kept in the fridge for a while because it is packed in enough acid
that i don't worry about it, but because Mom doesn't have any cooking
projects coming up for a while i just put it all in the freezer.
i will be giving away six small jars this weekend to get rid of it (to
whoever might want it that shows up at the seed swap this weekend).
i don't like the small jars and needed a good excuse to get rid of them
so this works out.
