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By Rural Revolution
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Too. Much. Garlic.

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When Don completed the beautiful pantry here in our new house, I was able to unpack all the canned food, organize it, and take inventory.

It gave me a chance to see what we’re low on (pinto beans) and what we have too much of (peas).

What I didn’t expect was how much garlic we have canned up.

Holy cow do we have a lot of garlic.

As it turns out, I have 33 pints of it. Thirty-three pints. Anyone have vampire problems? I’d be happy to make a donation.

This underscores something we’ll have to factor in as we plan the garden this upcoming spring: how much to grow.

For example, I love growing peas. They’re one of my favorite garden plants.

But they’re not my favorite vegetable to eat. Once in a while in a chicken pot pie, they’re great; but by themselves? Nah. But I just. Love. Growing them.

When we finally plan out our new garden, we’ll likely make it bigger than we need, just in case. But there’s a chance I won’t plant all of it, because I don’t need another 33 pints of garlic in the pantry or another 15 pints of peas (at least until the current inventory is used up).

Instead I’ll focus on planting what we go through quickly (broccoli, potatoes, strawberries, etc.) and scale back what we go through slowly (peas and apparently garlic).

That’s one of the benefits of a well-organized pantry keeping track of inventory.

Meanwhile, we’ve made a decision: Anything and everything that tastes good with garlic will get a LOT of garlic added to it. After all, we have no shortage.


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    • Jude

      That hard freeze here in Texas made my garlic die back, but the onions one row over are fine. I’m hoping the garlic will re-sprout from the cloves. My mom always put some garlic in the cheesy macaroni and it made it taste better.

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