 This week I harvested 50 heads of garlic from my tiny yard, which were planted two inches deep and six inches apart in September of 2011. It pains me to see garlic for sale in the grocery stores these days. Upon closer inspection, the packages are marked "Product of China". I've been growing my own garlic here in the Northeast USA for many years now and it's the easiest and most reliable, pest free edible thing I've ever attempted to grow.
Plucking them out of the ground is my single most satisfying garden activity. I lay them side by side on the lawn and rinse them with a hose; then arrange them in size escalating order and place them out in the sun to dry for a day or two. Using a bit of rope, the bundle is tied and hung in the kitchen, where they keep all winter and into the spring. Not only are they decorative, but I love to cook and snip off heads from the bunch as needed. I don't know exactly what cultivar my Hardnecks are... and if anyone out there could identify them by this photo, I would be delighted. Several years ago, someone gave me a few heads tied in a ribbon as a hostess gift. Rather than eat them, I carefully popped the cloves off the stem and planted them just to see what would happen. They were prolific ! Every September since then, I choose 50 large cloves for replanting, which provides me enough to use and give away to friends. The history of garlic is surprising and fascinating. They are actually a Lily bulb originally found to be growing in the Caucasus Mountains region in Russia. www.gourmetgarlicgardens.com has much in depth information about this living entity; history, growing and harvesting tips, health benefits and specified cultivars for you to enjoy. What to do with all this garlic ? Invite friends upstate for the weekend and make the following recipe from THE WONDERFUL FOOD OF PROVENCE, by Jean-Noel Escudier and Peta J. Fuller. Don't blame me, however, when you discover that you and your guests will reek the same for days to come ! { Sheweee ! } Chicken Braised with Forty Cloves of Garlic { Poulet aux Quarante Gousses d'Ail } I've gotten lazy with this recipe and have simply chopped and tossed the herbs, { with the exception to the Bay Leaf, of course, which should always be left whole }, into the chicken and mixed them in with the garlic and oil with excellent results.
Place Small Bouquet Garni in cavity and truss bird. Put Olive Oil into heatproof casserole with Garlic Cloves and Large Bouquet Garni. Place the Chicken in the casserole and turn it several times so that it is well coated with the oil. Put a tight lid on it and Bake @ 325 degrees F, { 160 degrees C. }, for about 1 1/2 Hours or more. Transfer the casserole to the table and remove lid just prior to serving to release the delicious aroma. Serve with Croutons and allow each person to spread his crouton with garlic squeezed from the skins. FANTASTIQUE and well worth the smell !!!
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 If you're a dog owner and a dog lover, then you've certainly checked out the lengthy and weird ingredient list on containers of dog treats. You've also paid a small fortune for these questionable edibles, many of which are packaged here in the USA, but are created overseas in places where standards are not high; like China. What are you actually feeding your beloved pooch ? Will your devoted pet fall victim to poisoning while you're getting ripped off ? When I bought my cute pup at a yard sale a dozen years ago, I never planned on having to make my own Dog Treats, and eventually, my own Dog Food ! Her mother was a purebred Chow and her father, a purebred Dalmatian. She looked like a black bear cub and I simply fell in love. Thank God for the nasty white stuff we call snow that first winter of Miss Abbey's life ! When she urinated blood, I ran to a fabulous Vet who discovered she was suffering from food allergies.  Miss Abbey in the snow I quickly learned that Dalmatians need to be fed a different diet than the average dog. Their ability to process proteins apparently has been hindered by a great many years of domestication. Chicken was the greatest culprit for her and I had to find an easy solution using healthy ingredients that didn't include chicken lips,{ OH NO !!! }. Here's just one of my many tasty and nutritious Homemade Dog Biscuit recipes that I have made hundreds of times. It's very easy, quick and inexpensive. I hope you try it some evening while you're watching TV. Your dog, { like mine did }, will look at you in astonishment once he/she realizes you were making this especially for them and declare, "Wow ! You weally do wuv me !"   This Alberta Spruce tree was planted too close to the house. Alberta Spruces develop very long tap roots, which makes transplanting very risky once it has been established. There's great danger of killing this otherwise healthy and happy six year old tree if the root is even slightly damaged.
Its location was a clear indication that spiraling the tree would add interest and create a tidy look to the back entrance of this house. The decision was made, but timing is crucial to plant life. Pruning at the wrong month can be as bad as pruning on the wrong day. It's always wisest to check The Farmer's Almanac Calendar,{http://www.farmersalmanac.com/calendar/}, for your specific area in the USA before making any drastic changes to your beloved plants. The best time to shape an Alberta Spruce is the early spring, just a few days after the new tips have dropped their papery brown protective coatings. One can also wait until the new growth has reached about an inch long. Be certain the weather temperature is no hotter than 78 degrees and that no severe heat is expected for about a week. Also be certain that the tree has recently gotten sufficient water. This will ensure that the cut tips of your tree will stay green and not turn brown with stress. You'll need a nice sharp pair of household scissors, { preferably ones with a ten inch blade }, a pair of hand bypass pruning clippers,{ with a curved blade }, and a ball of string or ribbon long enough to assist in marking exactly where to cut. You'll also need to enter that quiet, peaceful, confident place within yourself as you work. One wrong cut and the entire spiral design can be ruined...and then what ?!? OY !!! The string or ribbon is intended to be your cutting guide. It's best to begin at the bottom of the tree. Gently begin laying your ribbon or string on top of the foliage where you feel the spiral should begin. Slowly, thoughtfully and methodically continue to wrap the string loosely until you have reached a few inches from the top. Now, turn your back and step several feet away from your wrapped tree. How does it look ? You'll probably notice the string line will need adjusting. Aren't you glad you wrapped loosely ? Keep in mind that your cut line will be much wider than your string. In fact, your cut line should be at least as wide as the width of your wrist or lower arm, which will be at least three inches wide. Return to your tree and make string adjustments until your eye at a distance is pleased. Now you'll have to explore the trunk of your tree and discover how the branches grow out from it. Gently insert your hands and part the foliage to view what can be successfully cut away. Use your string as a guide to decide exactly what and where to cut. Use the clippers and the scissors alternately as needed and begin to cut away, being certain to check your guidelines often as you work your way up the tree. You'll have to constantly readjust your string and constantly step away and check your angles before you cut. Once your basic shape has emerged, use the sharp scissors to carve nice curves into the foliage. Voila ! You're done ! Science has proven that even your Alberta Spruce wants to be loved, and will be healthier if it is ! So, remember to tell your tree how beautiful she looks with a new haircut ! Next Spring, get out the sharp scissors and carefully snip away for Alberta to keep her shape and be an enjoyment for decades to come ! "The things which are impossible with men are possible with God." Luke 18:27
Problems are part of our everyday lives. They exist in varying degrees of difficulty. No sooner is one problem resolved and another takes its place. Once in awhile we are presented with a "loll a paloozah" and a solution seems impossible. Whatever you do, don't give up. Stay relaxed and remain calm. Analyze your problem to the best of your ability. Pray about it and do everything you can about it. Affirm in your heart and mind that it can be done, that God is doing it through you. You may be surprised that the final solution may not at all be what you had in mind. Nevertheless, the solution will be exactly what God wants it to be. His is always the best solution. |
 Undine DeFilippo
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