"This medium-large Italian artichoke is unusual in several ways; color, taste and storability. Lorz has more purple in the bulb wrappers than one usually sees in an artichoke and the semi-thick wrappers peel easily away revealing large cream-colored cloves with elongated tips and only the faintest hint of purple. It harvests in mid season and stores very well until winter. It averages seven large fat cloves in three clove layers and usually has no small internal cloves.
It ranks 4-5 on the garlickiness scale and 8 on the pungency side. It has a semi-rich flavor and a lot bite that just increases with age and it stores well for 6-8 months.
Most Italian garlics tend to be somewhat mild, but this one is different. Depending on growing conditions, it can be very hot and strong. At first, it doesn't seem to have any aftertaste at all - then in a few minutes it begins to grow and becomes very noticeable and builds to a peak in about thirty minutes. If you like garlic with a bold flavor that really sticks around, this is for you. In years where the taste is milder due to growing conditions, the aftertaste is still strongly present, even though the initial taste is milder. A real garlic lovers garlic."
Also on the 24th, a dozen of the I'itoi's Multiplier Onion from Native Seeds|S.E.A.R.C.H (thanks Amanda!) planted in starter cups.
On and off over the holiday week-end:
A small pot of seeds saved and germinated from a grocer bought yellow tomato
Two saved honey mango seeds; one planted with fresh meat one with molded meat
The only fresh dill I could find was one of those fancy with the roots packages; so the roots are planted out by the double gates
The rapini broccoli had a fabulous germination and start habit. So, I took 2 of the starter cups and gently teased the babies apart and planted them into two of the 9 cell starter veggie flats to let them grow up a bit more.
One bush cucumber seed in the dunkin donuts cup
Garbanzo bean in 4" pot
The next bakers dozen pie pan:
Ethiopian Kale x3
Red Kale x 3
Tuscan Kale x 3
Violetta Pac Choi x 3
We are the proud new owners of a counter top fermenting jar. It holds 6 of the seedless greenhouse cucumbers perfectly. We are now prepared for lots of cucumbers!
We consumed the last of our Greek Pepperoncini (we really like these on sandwiches) and I promptly decided to try pickling our own. Found this wonderful informational article: Simple Methods for Making Authentic Fermented Peppers at Home The first challenge was finding sweet peppers. Four different grocers, no luck. I used the pepper picking guide in the article and found Stavros. In the mean time, with the only "sweet" peppers I could find, I have some baby bells fermenting using this recipe:
Pickled Greek Peppers
2 cups bottled water
2 TBSP White Wine Vinegar
1 TBSP Sea Salt
dash of Provencal seasoning mix
Wash peppers, stab knife through middle, pack tightly in sterilized jar. Cap and place in a warm spot, will take about 2 weeks to ferment. Read the article for lots of good information on lacto fermenting. I lacto fermented a bunch of green cherry tomatoes. They took two weeks; but they are sure good. You could watch the fermenting settling on the tom's as the process went on. Quite interesting.
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