Next, the tomatoes are starting to come in. This is the second basket of this size that I've picked this week and I just made 8 pints of salsa and some pasta sauce 2 days ago:
Beside the tomatoes is my garlic for the year. I have about 50-75 heads here. The winner-winner-chicken-dinner for this year was "Lorz Italian" from Southern Exposure Seed Exchange. I haven't grown it in the previous years, and last year I didn't label my garlic, so I didn't know which kind was the best.
"Lorz Italian" consistently gave me big, hearty bulbs as compared to the average-sized bulbs of "Inechelium Red" and "Red Toch". I still have "Italian Softneck" in the ground, as they sent out scapes in the spring and I wasn't sure if I wanted to dig them up. I probably will...
I was thinking of what to do with all this garlic, as I won't be able to use it all before it starts to dry up. I'm thinking I will probably roast a bunch of heads and then save the paste in the freezer. I don't want to pickle them as they will probably turn green.
At any rate, I'm busy! I've been actually making a lot things for the freezer than what I've normally done in the past. So far, I've made: 4 Spinach and Zucchini Lasagnas, 1 Zucchini and Stuffed Pepper Casserole, and have shredded and frozen 4 quarts of zucchini for future zucchini bread, soups, casseroles, etc. As a bonus, my parsley is ready for drying, so I'll get on that in a day or two.