Hi Perm friends,
I am keeping foods for winter and some of the garlic I have pickled has a blue tinge to it.
I assume it is some bacteria. Does anyone know what it is and what harm/good it might do?
Another garlic question.
The elephant garlic I grew had small seed bulbets around the outside of the mammoth cloves. Has anyone cycled these bulbets through growing season(s) in the Northeast? Advice?
Unrelated:
Roofs:
What would be the best material to put over a plywood then a living roof on a slanted chicken coop?
Amy
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