at Montreal and Surrounding Area, Montreal, J7V 0K2 Canada
Since 1970, the ultimate in natural plant care (without the use of chemicals). We tend to your plants where they live.
Not applicable. No retail outlet.
34 FB users likes Montreal Plant Doctor, set it to 396 position in Likes Rating for Montreal, Quebec in Local business category
Garlic may be an acquired taste but it is a taste that I have acquired. I am now taste-testing 5 varieties that I have grown here: Music, Nootka Rose, Italian Red, French Rocambole, Susanville. Today I tasted a raw slice of French Rocambole. It was so mildly flavorful with no burn that I had to look into its history and characteristics. I cannot dispute the descriptions from growers: sublime flavour, buttery, medium heat that lingers. I am very impressed! The French variety is the first that I have taste-tested raw. The other four will be tasted soon enough. Music is a porcelain garlic that was bred in Canada, and loves our climate. It is a hard-neck (difficult to braid) that keeps well into spring. If you want fool-proof garlic in Canada, Music seems to be it. It is most definitely the choice of most commercial garlic growers in Quebec. It is hard to find any other types. Each clove is quite large, which can be bothersome if you are looking for a small piece for a recipe. Nootka Rose is a silverskin soft-neck that braids well. I chose to grow it because it is said to keep for 10 months in storage. Sure as shooting, in late spring of 2014, it was every bit as fresh and firm as it was when harvested in 2013. Nootka Rose produces many (14+) small cloves, appealing to cooks for small recipes and mild doses. Italian Red is said to be legendary, and so I grew some. I purchased very small bulbs and in the first year, they produced impressively large bulbs, comparable to Music's large bulbs. Susanville is another silverskin soft-neck, also great for braiding. Said to deliver more flavour than heat, and also multiple but smaller cloves. I decided to grow Susanville for its early harvest. The flavour pleases (more on that later).
In 2013, I grew Nootka Rose certified organic garlic for a few reasons: * because Nootka Rose keeps for 8-10 months. * because it has good flavour but only medium heat. * because it is a softneck silver-skin (can be braided). * because there are about 15 cloves per bulb. Today, March 10, 2014, the Nootka Rose was harvested about 8 months ago. For the first time in my life, I am looking at home-grown garlic in spring that is as firm as late summer garlic! The flavour is good: mild, and tasty. The large number of small cloves allows me to take as much or as little garlic as my recipe wants, with no peeled half-used cloves drying out. Nootka Rose is not fussy (grows in wet soil or in an arid climate). As they say, when it comes to garlic, the proof of the keeping is in spring. Nootka Rose has now become part of my stable of "must grow" garlic!
End of October and I am still eating from the garden, up here in zone 5 (southern Canada). The new harvest of dead leaves is everywhere, working with the worms and all the rest to make more rich, black soil. I marvel at the disappearance (integration) of last year's leaves. All gone (all become soil). The smell of that carpet of fallen leaves is intoxicating! I already know the benefits of having them here. If you do not already know the tale of the Dead Leaves Society (12 days in jail for making compost), it is here: http://deadleavessociety.com, complete with the 2012 update (the first update in many years).
Who would like to taste-test a BBQ/steak sauce of the 56-58 type?
2013 looked like it was going to be a disaster in the food gardens and the fruit orchard. Possibly because of the constant rain throughout the spring, the apple harvest was the best ever. The mulberry produced fruit for the first time that I have ever noticed. The cherry crop was double its usual. The birds were so busy eating the mulberries that the cherries were still there when I went to harvest them. Thousands of grapes were largely untouched by birds. I covered them with netting them more heavily than ever this year.