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- Apr 15, 2016
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First of the garlic just got cleaned. It cured in the barn for a few weeks, but I cant keep it there when these temps hit 95 plus. Sooooo....off to the root cellar to keep until the heat blows by.
Inchelium red, Transylvanian, and a whole bushel of Chesnock red. 75 lbs so far, season is looking up.
Inchelium red, Transylvanian, and a whole bushel of Chesnock red. 75 lbs so far, season is looking up.