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more people will can and preserve their own food in various ways. "As food becomes more expensive and as the quality of commercial food deteriorates, more gardeners will grow enough to last through the winter."
Barbara gardens organically and makes sure her garlic and her vegetables are carefully tended. "Sometimes I pick bugs off my beans seven or eight times a day,” she said.
She also believes that keeping a garden completely weed-free is important for bug control: “I’m convinced that a weed-free garden is the secret to good-tasting vegetables,” she said.
She also has noticed that keeping the first crop of vegetables in your garden free from bugs will gradually decrease the insect population until they are not so much of a problem.
To market her Toll Gate Farm elephant garlic, her organic vegetables and her extra canned goods, Barbara is one of the vendors at the organic gardeners' stand which is open every Saturday behind the Rappahannock Medical Qinic.
Last Saturday she had picked a special kind of corn called Tokay Corn, with cobs that are tiny and meant to be eaten whole.
“I really do work terribly hard at gardening,” Barbara said. “But the other day when I brought my corn in the house to fix for lunch I thought, ’well, for something ths good, it’s all worth it.’”
Gaiflc Soap Saute over very low heat three elephant garlic cloves crushed or minced fine in three tablespoons olive oil. Add salt and pepper totasteand some cayenne, paprika or curry to taste. Add six cups boiling water and simmer ten minutes. Beat two eggs until frothy and add slowly to the soup. Serve over thin slices of French bread.
Garlic Mayonnaise (Aoli) Make mayonnaise according to your own recipe but add V* cup elephant garlic or to taste to the egg yolks.
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