Our 12 Months of Garlic

Today I harvested our garlic and bundled them into twelve portions, or monthly rations for the year ahead.

Then strung them up to dry in the 'cellar'.

My first home-brew of beer, a heritage lager, has been cellared for two weeks now. You can just see some of the caps of the 60 stubbies behind the drum of local olive oil.

Here's the cellar from the outside, which is still just one quarter complete.