I'm not an expert on garlic. I usually cure mine on the front porch, where they get good air circulation, but are out of the sun (and any rainstorms that pop up). E. Smith's Vegetable Gardener's Bible says the curing process can take as long as two weeks, until the skins are completely dry and the necks are tight. R. Engeland, in Growing Great Garlic, says some commercial growers leave it in the sun for several days. Engeland says it's a bad practice, but if commercial growers do it, I doubt you completely ruined your crop. Engeland says it's best for it to cure at a fairly consistent temperature. Consider it an experiment. (A good deal of my gardening ends up being "experimental.") Note which ones these were, and compare these with the rest of them in taste, texture, storage, etc. Hope it turns out well. And I'm glad I'm not the only one who forgot what varieties were where in the garlic beds. :)

Like Alexis, we were purchasing a new home. It was in a very different climate zone so I was trying to educate myself on what I could plant. I found the California gardening forums. I was getting frustrated over there, feeling Like I was being talked down to because I didn't know all the botanical names. Someone was talking about how much friendlier and welcoming the KT was so I checked it out. I still remember which thread I made my first comment to. It was a "what's your favorite fragrance" thread. That was 2002 and I still wear the same perfume. Beautiful by Estee Lauder. And I don't go to the other forum anymore.

ROTFL!!! Donka, all I can say is "Giddayup". I need to clean out the fridge, so I'm going to make soup base for the freezer with the turkey carcass, leeks, rutabega and carrots. I got some lasagna noodles, so I'm going to slice up some yellow squash that needs using, and the fennel bulbs I just got, and whatever peppers I have, and oven roast them, to layer with the ricotta. I have a little tzimmis left which I think I'll puree into the ricotta. I got some shallots, too. And I got some lamb shanks to braise with baby carrots and pearl onions and leftover sweetish red wine. And a chicken. It's a really big chicken. They tried to tell me it was a fryer, but it's 4.5 lbs.!! I think I'll roast it with the heels of my multigrain bread if it's not gone moldy, and an orange. I can try out the probe because I have no idea (other than the butcher's recommendation) how long to cook this big a not turkey. JRueter, I'm in Gelsonsland, so it has to be an amazing farmer's market to be really tempting. And yes, some of them are more about the social thing than cooking! The worst is being at a dinner party where the hosts are name dropping the truck farmers like they're best friends rather than customers. Needs, keep us posted!!! I'm keeping a good thought for Thursday!

I've always added Korean chili flakes to my stuffed cabbage rolls. If gochujang sauce is sweet, I would not use it myself, but I do like the idea of substituting collard greens for cabbage. When I make cabbage rolls, I also trim (horizontally) the thickest part of the rib on the leaves, to make them easier to roll - but only for the outer leaves. Thanks for this suggestion, as I love collard greens!