Garlic Bulbils - A Winter Experiment

   Earlier this week, I discovered that some of the Spanish Roja bulbils I received in a trade last year had sprouted in their envelope.  The bulbils seemed to be in good shape, so I planted them in a plastic pot yesterday and put them in the plant room.  I also planted some Persian Star bulbils.  Hopefully, I’ll be able to harvest small rounds of each variety in a few months and replant those in late September, 2020.

Spanish Roja – Rocambole, early, thin wrappers (not good for long storage).  Medium-sized bulbils.

Persian Star – Purple-Striped, mid-to-late season, approx. 6 months storage.  Very small bulbils.

January 3, 2020

   I planted 5 Duganski bulbils in a pot and put it in the plant room along with the others.

Duganski – (Marbled?) Purple Stripe, hardneck, violet striped wrappers, strong/rich flavour (“fiery with mellow finish”), mid-to-late season, a large/tall variety, long storing (~9 months).  Small bulbils.

January 8, 2020

We have sprouts!

Spanish Roja...

Persian Star...

   My fingers are crossed that some nice garlic rounds result from this experiment.  However, I read after I planted the bulbils that it is best that they be exposed to at least a month of cold temperatures in order to develop well.  (This is definitely the case when planting cloves with the hopes of later harvesting bulbs.  An informative article about this can be found on the John Boy Farms site.)   Perhaps the bulbils won't be as particular with regards to cool temps (or lack thereof)...? 


January 15, 2020

One of the Duganski bulbils has sprouted. The bulbils were so small that I might have planted some upside down.  It was difficult to tell which end was up!


January 30, 2020

Left to right: Persian Star, Spanish Roja, and (alas, only 2!) Duganski.

May 3, 2020

Bringing the bulbils outside to acclimatize.  Left to right: Persian Star, Duganski, Spanish Roja.    

This is the neighbour's kitty, who came over to see what I was doing.  We don't know her name, but she seems like a gentle little soul.

Breaking Into the Lower Salmon River

   
   This past summer was my first time growing Lower Salmon River squash.  Of the squash varieties I planted, this is the only one - including the summer squash - that not only pulled through the cool, wet weather, but produced well.

   One of the main characteristics of Lower Salmon River I kept reading was that it is an excellent storing variety.   I can confirm that this is the case.  The skins are hard.  The first one I processed took me close to an hour and a half to cut open, peel, and cube.  I had to repeatedly zap the squash halves in the microwave so I could cut them into wedges and peel the wedges. I developed a blister in the process!  When all was said and done, there was a lovely large bowl of squash cubes.  Enough to make a squash and chickpea curry (recipe below) and have still have some left over to boil and mash for the next day's supper.

   Today, I took a different approach.  I asked R., who has large, scary tools, if he could cut the squash open.  From another room, I heard,"BANG BANG BANG BANG!" coming from the kitchen.  I stayed put and asked no questions.  In less than 5 minutes, he called me into the kitchen. There was my squash, ready to be scooped out and cut up.  He agreed that the skin was hard - the machete had to be used in tandem with a hammer!  It certainly was faster than the kitchen knife and upper body strength (*cough*) that I used on the last one.

Squash and Chickpea Curry

2 Tbsp cooking oil or olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 ½ Tbsp fresh ginger, minced
2 Tbsp curry powder
6 cups Butternut (or other type) squash, peeled and cut into small cubes.
¼ tsp  pepper
3 Tbsp tomato paste
1 ½ cup chicken or vegetable broth
1 cup water
1 ½ cups chickpeas, drained and rinsed
½ cup raisins
2 Tbsp fresh cilantro, chopped (optional)


Directions:

- In a large pot/Dutch oven, heat oil. Saute onions, ginger, and garlic until onion is softened.  Stir in curry powder* and cook for 1 minute.
- Stir in quash, pepper, and tomato paste and stir until squash is coated.
- Add broth and water, chickpeas, and raisins.  Bring to a boil, then reduce heat to a simmer.  Stir occasionally.  Simmer for  about 15 minutes or until squash is tender and the sauce is slightly thickened.
- Garnish with cilantro, sour cream, and/or toasted sliced almonds.

*I also add ~ ¼ tsp cayenne, ½ Tbsp ground cumin, and 1 Tbsp garam masala.