Spring in January


It’s just the middle of January and the garlic is standing tall. Beneath the surface, pure white garlic roots are digging deeper and deeper into the soft earth. If you’ve never seen the roots of healthy growing garlic you are in for a surprise. From the bottom of the bulb shoot out forty to sixty vibrant white roots up to a foot and a half long. They look like tantalizing noodles. Evidently, garlic roots can be used in a variety of dishes, so this spring and summer, I may sell them along with the garlic at the farmers market. According to Specialty Produce:

Garlic roots hold less bite than the bulb and offer more of a subtle garlic flavor. On the palate they deliver notes of savory pepper and a mellow sweet garlic finish without any bite. Cooked garlic roots become even more mellow and develop a hint of nutty sweetness.



In the bright winter sun, the ducks are vibrant too. Normally black, their heads turn emerald green in the sunlight. This time of year, the sunrays reach deep into the woods. Winter is the one season when woodland ferns can soak up the sunshine. Once the trees leaf out, the ferns won’t feel the warm sunshine until next winter.



I found the hiding spot of the young hens. Now that they know that I know where they hang out during the day, will they pick another spot?

This entry was posted in About My Chickens, How Things Grow and tagged . Bookmark the permalink.

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