Early summer harvest
Red and white onions, hard neck garlic, two varieties of zucchini, Chinese cabbage.
Napa or Nappa cabbage (Brassica rapa subsp. pekinensis or Brassica rapa Pekinensis Group) is a type of Chinese cabbage. In the kitchen, cabbage becomes Kim Chi, slaw, stir-fries and Chinese chicken salad.
I pulled up the garlic today. It is probably half the harvest of last year and the bulbs are a lot smaller. My guess is that the garlic bulbs just didn’t get enough water. It is Chesnok Red Hardneck Garlic.
Chesnok Red is the best baking garlic. Not a hot garlic, Chesnok is easy peel and will keep for about 6 months. To stretch the harvest, I roast garlic and freeze it in little cubes. Also, I pickle small jars of peeled bulbs to use later in the year.
The big bonus to growing your own garlic, is that I have plenty of garlic on hand for salsa, spaghetti sauce, dill pickles, soup and pesto.