Dan Schubart

Everything else aside, feed it well, mulch it well, water it well and harvest in a timely fashion. I suspect that there are many sites/articles/books on garlic cultivation, but I'll go ahead and leave this URL, as it's where I got started (kicking myself for not starting decades earlier): https://www.garlicfarm.ca
Besides, Henri and Sonja are wonderful people.

We planted some Red Russian Kale (I know, not giant) that produced a profusion of greenery the first year, overwintered, sprouted (think broccolini) and releafed in the spring and produced a bounty of seeds that left kale coming up all over the yard. It's easy to hoe the unwanted and just leave those desired for greens and sprouts. The original seeds were purchased in 1988 and haven't bought any since. Seems not to cross with the multitude of mustards we grow and we get to eat it pretty nearly all year 'round.

Trying to access Kickstarter for "Homegrown Linen" and all three of the .pdf files that were part of the pledge price seem to have a further price attached to them. Am I missing something!
---Dan

Reminds me of rillettes from central and SW France (See Paula Wolfert's tome on the Cooking of Southwest France). Did this with duck and with port and it was tasty and kept well.

All good from my end.