crofter-amy Posted September 20, 2010 Author Report Share Posted September 20, 2010 I pickle garlic. That is delicious! I could sit and eat a jarful! I may not have any friends afterwards, but, hey, they are over-rated imho! Pickled garlic is the way to go! As it happens I also read that pickling garlic neutralises it's bad breath properties Link to comment Share on other sites More sharing options...
Patzel Posted September 20, 2010 Report Share Posted September 20, 2010 Industrialy produced food in oil has additives to make them safe for storage even at room temp. don't be so sure about that... www.promedmail.org/pls/apex/f?p=2400:1001:1806239307950653::NO::F2400_P1001_BACK_PAGE,F2400_P1001_PUB_MAIL_ID:1400,83890 Link to comment Share on other sites More sharing options...
Frances144 Posted September 22, 2010 Report Share Posted September 22, 2010 The best pickled garlic comes from World Tastes (opposite the Viking bus station). If you think differently, please pop by with a jar and I will give it a taste-test! Here to help! Link to comment Share on other sites More sharing options...
momo Posted September 24, 2010 Report Share Posted September 24, 2010 If your soil is sandy & well drained it sounds like you have a soil born fungal problem. If the bulbs are rotting at the neck then try growing red ones as they are ment to stand up to it better. If the bulbs are rotting from the base its called onion white rot. There is unfortunately not much you can do about it. Supposedly Shallots are less prone but I havent found that & find them to fiddily to peal. Lots of people recomend bending the tops over to start them drying out before you lift them, cant say I bother. You could also try around mid August going along the row & raising the onions slightly with a fork so the bulb is out of the soil but the roots are still in to kick start the bulbs into shutting down & drying out. Link to comment Share on other sites More sharing options...
Magnie-na Posted September 24, 2010 Report Share Posted September 24, 2010 Sorry Amy I agree with previous post, sounds like onion rot - are you growing in the same area? And garlic sliced thinly, put on trays with baking paper and dried slowly in the range for a couple of days till hard and golden have a lovely smokey flavour. Link to comment Share on other sites More sharing options...
momo Posted September 24, 2010 Report Share Posted September 24, 2010 Sorry Amy I agree with previous post, sounds like onion rot - are you growing in the same area? Apparently white rot persists in the soil for 20 years so normal crop rotation wont help the problem, you would have to grow them somewhere totaly new to avoid the problem altogether. Like most of these sorts of problems though they are worse some years than others, temperature & weather affects how the fungas grows each year. I have it as well. Mostly I just try and get them up early before the rot gets hold even if that means the neck is still green & the onions small but I dont grow many & I am not trying to store them. It doesnt seem to affect chives which if you put a cloch over them when the weather starts to turn bad will keep growing most of the year & give you some fresh onion flavour for your cooking. Link to comment Share on other sites More sharing options...
crofter-amy Posted September 24, 2010 Author Report Share Posted September 24, 2010 I have all the veg in the garden divided into four beds and crops are rotated every year. Some onions rot down and others up Will try lifting slightly in mid August next year and see if that helps. On the up side the carrots and parsnips have done really well so if anyone can tell me how best to keep them I'd be glad to hear about it. Tried putting them in boxes of sand before but found the results hardly worth the bother. That might be more down to me than the principle Link to comment Share on other sites More sharing options...
momo Posted September 24, 2010 Report Share Posted September 24, 2010 Froze my Parsnips for the first time last year & pleased to say they were fine. Didn't bother blanching them just chopped them into large 'chips'. Figured as parsnips are ment to taste better & sweeter once they have been 'frosted' they wouldn't need it. Roasted them from frozen & they were lovely. I do usualy blanch the carrots though. Link to comment Share on other sites More sharing options...
crofter-amy Posted September 24, 2010 Author Report Share Posted September 24, 2010 ^^^Fantastic, never thought about freezing the parsnips like that I always used to par cook them but they always ended up mush by the time they were defrosted and cooked again so I stopped bothering. Do you boil your carots for long or just blanch them? Link to comment Share on other sites More sharing options...
momo Posted September 24, 2010 Report Share Posted September 24, 2010 Just boil for a minute or two. The parsnips were a bit softer in the middle than from fresh I think but cooking from frozen ment I could just bung them in the oven at the same time as the roast tatties & they were done at the same time instead of having to put the parsnips in part way through. Link to comment Share on other sites More sharing options...
clanchief Posted September 24, 2010 Report Share Posted September 24, 2010 I leave carrots in the ground all winter and they are ok. The latest I have harvested is mid February Link to comment Share on other sites More sharing options...
crofter-amy Posted September 24, 2010 Author Report Share Posted September 24, 2010 ^^That's what I've been doing but the mice come and eat the tops off then the rot sets in and I loose a lot. Think I might try burrying the tops this year and see if that'll keep the mice off. Link to comment Share on other sites More sharing options...
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