Posts Tagged ‘agruculture’

How to Cure Garlic

By Mary Nakirya

Garlic can be dried for long term storage. This will take 3 to 4 weeks of drying.

How to do it:

Place the entire garlic plant (bulb, roots and stalk) in a cool, dry place. You can tie the garlic in bunches and hang it, or spread your harvest out on a rack. Either way, good ventilation is a must.
Allow the garlic to dry for a few weeks (elephant garlic needs at least four weeks to cure). The outer wrapper will papery and shrunken when the garlic is dry.

Garlic drying

Garlic drying

Once dry, trim the roots close to the bulb (leave about a half-inch remaining).
Use a soft brush to remove any dirt from the bulb. The outer layer of the wrapper can be removed, if further cleaning is desired – but try not to remove much more than that.

Leave the stalks intact, if you plan to braid your garlic. Trim them to within an inch or two of the bulb if you plan to store your garlic loose.
Your garlic is now ready for storage! Keep it in a cool, dry place and it should stay fresh for months.

Save some of your  bulbs for planting next year
Only undamaged bulbs should be dried for storage. If you nick a bulb while digging it up, you’ll need to use it right away.

How to make home made Garlic Powder

Peel your garlic cloves, and slice them thin.

  •  Then, place the garlic slices in a 150 degree oven or in a dehydrator, and heat until dry.
  •  The garlic is dry when you can crush it in your hand and it crumbles easily.
  •  Allow the garlic to cool. Then, grind with a coffee grinder, spice mill, food processor or mortar and pestle until you reach your desired consistency.
  • Store your finished garlic powder in an air-tight container in a cool, dry spot or freeze.

Photo from http://finefettlefarm.wordpress.com/

The value of Traditional Vegetables

Traditional vegetable of Uganda are those plant species grown and gen-types which are either indigenous or which were introduced long time ago and are now cultivated. A number of them grow in all geographical regions of Uganda, but their existence and importance vary with the cultures staple foods of people in the various regions soils.

Traditional vegetables are rich source of ascorbic acid in the diets; they do not contain saturated fatty acid or cholesterol. In addition, traditional vegetables supply a lot of other micro-nutrients, increase taste and palatability and complement the nutritional values of staple foods.

Domesticate vegetables are grown in small plots adjacent to the homestead which is an old age survival strategy. Production of these vegetables is less demanding and sprouting quickly at the onset of the rains. Leafy Amaranthus (Dodo) species, for example can be harvested in three or four weeks after planting; they are therefore handy in emergency situations.

The importance of the traditional vegetables has rarely been appreciated, however these vegetables make a substantial contribution to the food security of the rural poor, and therefore their production should be promoted.
Rural women should be educated on the nutritive values of these crops and encourage eat as many kinds of traditional food as possible.

Mary Nakirya and Mulopi Joseph