When Darby’s Dad semi-retired from horse logging, he discovered he has excellent soil conditions for garlic.They live off the grid- well water suitable for his draft horses but not humans, a tiny cabin heated with a wood stove, outdoor kitchen because the cabin is so small, outhouse, bathtub with a fire pit underneath, power; when they need it, run off generators. I think he’s looking into solar panels. 120 acres way off an obsolete logging road, it’s one of the most beautiful, pristine areas around.
This summer, due to the huge rainstorms, very few growers had success with soft neck garlic. His land is at a pretty high altitude with sandy soil and a north facing slope. His soft neck used for braiding, all survived.
Despite Darby and I being the only vegans in the family, I’m impressed how it’s affected family dinners. Clockwise from the top: quinoa & brown rice, spinach salad w/ sweet chili marinated mushrooms, raw veggie bowl w/ snap peas, red pepper, corn, avocado, sunflower seeds, super sweet and rare green grapes from my sister’s yard- the Pacific Agri-Food Research Centre (PARC) actually took clippings to re-grow it, a local dressing people go crazy for- their secret ingredient is nutritional yeast, miso cashew cheese I made from the cookbook; ‘Vegan Secret Supper’. I didn’t have enough time to make rejuvelac for a hard cheese but this was perfect with the garlic, vegan breads, artichokes, olives and pepperoncini.
The tomatoes get special mention for being a contraband Italian variety. I don’t know if being told, a friends Grandmother smuggled the seeds in from Italy, made them taste like the best tomato I’ve ever had but fuck, they were good!