Well it's that time once again. Bringing in the garlic and hanging it to dry for a few weeks before processing it.
This year I plan to make honey garlic, fermented garlic, freeze dried garlic and of course just eating it fresh.
It's been very busy around here as you might imagine. I am constantly harvesting something whether its herbs, flowers or greens for freeze drying.
Tomatoes are starting to appear.... we have about I'd guess 70 tomatoe plants this year so making sauces as well as fermenting and freeze drying them is going to keep things crazy around here for a few weeks and that will be starting very soon.