Just for the record I’m not a big fan of GM or GMO’s. With that said, I’m not a big fan of tofu or quiche either!
Mo, (Michelle Obama) is not a government employee or the head of a government agency. She has no special knowledge, training or education about good nutrition for kids. Mo has no special knowledge or training in procurement, handling and preparation of cafeteria served foods or in the operating of school cafeterias. Mo is not trained in food born illness prevention or disease control. Mo is a lawyer Not a doctor!
Until Mo becomes an expert in at least one or two food service policies, she should stay at home, keep her mouth shut, sweep, mop and dust like a good little wife and leave feeding our children to better trained and qualified people like parents, the CDC, FDA, USDA, doctors, state and local school board members.
Richard Jauron, Extension Horticulturalist, Iowa State University said.
Edited for this blog posting. Onions and garlic should be harvested when most of the tops have fallen over and begin to dry and turn brown. Pull or dig the bulbs with the tops attached.
After harvesting, dry or cure your garlic and onions in a warm, dry, well ventilated location. Spread the onions in a single layer on a clean, dry surface. Cure your garlic and onions for two to three weeks until the tops and necks are thoroughly dry. After your garlic and onions are properly cured, cut off the tops about 1 inch above the bulbs. As you top your garlic and onions, discard any that show signs of decay/rot.
HintUse the thick necked bulbs as soon as possible as they don’t store well.
Place the cured garlic and onions in a mesh bag, old nylon stocking, wire basket, or crate. It’s important that the storage container allow air to circulate through the bulbs. Store in a cool, moderately dry location. Storage temperatures should be 34 to 40 degrees F. The relative humidity should be 65 to 70 percent. Good storage locations include a basement, cellar, or garage. Hang the braided garlic and onions from a rafter or ceiling. Since the temperature in an unheated garage may fall well below 32 degrees F, an alternate storage site will be needed when bitter cold weather arrives.
The storage life of garlic and onions bulbs is determined by the variety and storage conditions. When properly stored, good keepers can be successfully stored for several months. Poor keepers, such as Walla Walla and Sweet Spanish, can only be stored for a few weeks or a month or two under idea conditions. If the storage temperatures are too warm, the bulbs will sprout. Rotting will become a problem in damp locations. Inspect and discard any that are starting to rot.
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