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That's not something I've heard of. How do you process and use it?
Morning Gary, peel the outer husk off the garlic careful not to expose the raw garlic, I use a smoke tube and do a double smoke on it. It takes about 3-4 hours per smoke cycleThat's not something I've heard of. How do you process and use it?
This is a new one to me; great looking garlic and I bet the taste is AMAZING.Morning Gary, peel the outer husk off the garlic careful not to expose the raw garlic, I use a smoke tube and do a double smoke on it. It takes about 3-4 hours per smoke cycle
It goes really well with smoked cream cheese. The thing about the smoke tube is its a cold smoke and the cream cheese wont melt. I typically smoke cream cheese when I smoke all my cheese in late fall when the temps are not warm. I have noticed that the smoke flavor and color will adhere to the product better in colder weather instead of warmer weather. Just my thoughts and review but to each their own.This is a new one to me; great looking garlic and I bet the taste is AMAZING.
Spacing was probably my issue then. I shared that same raised bed with herbs and they all did great.Onions that don't bulb up typically for a few different reasons.
Wrong variety ( onions are day length sensitive), and getting the wrong types of sets mixed into an order or bag isn't unheard of
Too much nitrogen causes rampant top growth and limits bulbing. Unequal distribution of fertilizers in usually the cause when some bulb and there don't if this is the issue.
Crowding of plants limits the ability for the bulbs to fully form...so consider that also.
Sometimes if you plant too late,it can also have an effect on the plants.
Other than that, I got nothin'..