I have a “stick them wherever they’ll fit” attitude towards onions, shallots, garlic, and leeks. While most edible alliums grow to be their biggest and best when the soil is rich and the sun is bright, I often start the season with more allium seedlings and sets than ideal space in which to plant them. Rather than tossing the surplus away into the compost bin, I tuck them into any little space I can find, regardless of the growing conditions. The end of the season is like a treasure hunt as I gather these little treats from their hiding spaces underneath bushes, alongside taller crops that grew and shaded them out, and even stuck into pots.
Last night we enjoyed dinner at The Black Skirt, a Sicilian/Calabrian Italian restaurant here in Toronto. Before the meal, we were served slices of Italian loaf, as is the custom in most Italian restaurants. But where most restaurants tend to provide a plate of good quality olive oil for dipping, The Black Skirt offered something a little unusual, an oily and aromatic, bruschetta-meets-pesto sauce called ammoghiu.
Garlic scapes are the immature, unopened flowers that form at the top of the plant’s leafy stalk in early summer. They have a delicate, garlic flavour and are much less potent than the bulb. In fact, I can’t eat much garlic raw or cooked, but I can devour garlic scapes aplenty with no stomach upset.
As I write this, there is a total of six cloves in the ground. That’s not six full bulbs. No I mean, a mere six cloves. One, two, three, four, five, six. I put them in at lunchtime, which was about six minutes ago.
The theme for this week is fruit. Fruit as a plant part as opposed to fruits such as strawberries and bananas, although you’ll notice some of those, too. It seems that fruit — some edible and some not — is forming in every corner of the garden. Flower diversity is still high, it’s just that many of the flowers are there in the service of forming fruit and are not there to be pretty in their own right.
The Scorched Earth. This is also the first week that marked significant loss and suffering as a result of the intense heat and drought we are experiencing. There are going to be some significant holes in the garden by the time the summer is out. I don’t think I am going to have extra ‘Hahms Gelbe Topftomate’ seeds as a result. I inexplicably gave all of my seedlings away but one and that one was in a pot that was cooked during this week’s heat emergency. Drat. The plant went from green and lush to yellow within the span of a single day. It is holding on and could recover if things stay as cooled off as they are now. It’s amazing what one bad day can bring. It’s a good lesson and reminder in how much we should respect our farmers who are at the mercy of whatever insanity the season brings. Amazingly, all of my other tomatoes are perfectly fine.