This weekend, I took account of our shallots and garlic. I cleaned them up a little more: trimmed roots, rubbed excess paper off, brushed more dirt off. I'm trying to decide if I will put some shallots into the ground asap for more shallots next year. I had hoped to buy new seed shallot this year, but it's kind of expensive, especially after shipping costs are added in. We're enjoying these little mild alliums now. They were very fun to grow.
We have a lot less garlic left than I thought. We are just steadily eating through our supply, which is great. These little garlic bags are nice to have around. I love the bright color and they help give the bulbs the circulation they need in storage. The bags are leftover from buying garlic in bulk at the farmers market in Hawaii.
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It's Nov. 10 and we are still eating vegetables from the garden. Tonight it was spigariello broccoli greens with butter and garlic eaten with brown rice and poached eggs. Also still available outside: beetroot and beet greens (we're planning a beet roast this weekend), cilantro, tomatillos (plant is probably done, but there's still fruit to harvest), parsley and mint.
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