Grow your own garlic - it's easy:)

I love garlic.  Those lovely bulbs of fantastic flavour which enhance so many dishes.  I eat garlic raw in dips, chew a whole raw clove if I'm getting a cold (and not planning to visit anyone!), I love to roast a whole head of garlic, then squidge out the soft, rich clove centres, and, of course, it adds so much to curries, casseroles, soups, scones (biscuits) etc.


So ... last year I planted some cloves which had started to sprout, and this autumn I harvested the results.

They're drying off in the greenhouse, but I'm really pleased with the result.


Apparently I did it all wrong, though!  I'd assumed that the bulbs should be planted their own depth down, sort of like flowering bulbs often are.  However, I've just been looking into it, ready to plant some more this year, and apparently they only need to be just below the surface of the soil, like onion sets.  Which makes sense, I suppose.  It will certainly make them easier to dig up, these were quite reluctant to leave the soil!!!!!


However, I got a harvest, and they taste good, so it was a worthwhile experiment.  And, as a bonus, I had lovely globe flowers during the summer, too.


So, if you fancy growing your own garlic, now is the time to plant out your cloves, just a few inches apart, and just below the soil's surface.  Then forget about them until they've flowered next summer, and the stems have started to go brown.  Then dig them up, dry them off and store them ready for use.

Avocado, tomatoes, garlic, chili, lemon, dill, guacamole, simple raw food

Dill Guacamole. Super fast food.

I was peckish and felt the need for something almost instant, yet very tasty. I have several avocados which are either ripe, or approaching ripeness, so this seemed a logical starting point -oh, and the fact that I love avocados also helped a little:-)


I happen to have some fresh dill, and wondered how it would marry up with the avocado. I was pleasantly surprised by the blend, and will certainly make it again.

I gathered together the ingredients you see above:

1 medium avocado - mashed with a fork
1 medium red chili - diced
1 lemon - zested and juiced
3 cloves of garlic - crushed or grated
5 cherry tomatoes - finely diced
5 sprigs of fresh dill - remove delicate leaves from stalks
Salt and Pepper - to taste



Split the avocado and remove the stone by tapping your sharp knife hard against it, then twisting the knife. The stone should loosen nicely.

Mix all the ingredients together, seasoning to taste with freshly ground salt and pepper.

Pop some bread in the toaster whilst you mix - it really doesn't take long. Or prepare some cruditees if you prefer somehing cold, or eat only raw foods.

I've tried many variations on guacamole, and this new blend is deliciously different. I hope you'll enjoy trying it. What is your favourite guacomole recipe?