Garlic harvested and looking great!

Get your garlic on.

Thanks for all the pre-orders.

I hope this finds all of you well, tasting the fresh garlic coming in at the farmer’s markets. This is to let you know, that all our bulbs have now been pulled and are hanging in our new solar shed, curing beautifully. The crop this year is wonderful; I think the garlic has begun to adapt to it’s new home in the earth at “Shangrila Forest and Farm”. (2016 update: our new farm name is Creek’nTree Farm).

Thank you to all who have so kindly contacted me about placing your orders for this year. I can’t tell you how encouraging it is, as a wee-scale farmer, to receive your requests before I can even put the word out. Welcome also to the newcomers getting this email.

As usual, I will be selling according to bulb size which ranges from very small bulbs at $1.00 to very large at $3.00. There are three main varieties for sale, all of them hardneck: Susan Delafield (Heirloom, Porcelain), Korean Purple (Rocambole) and Red Russian (Marbled Purple Stripe). I also have a lovely soft neck, Sicilian, an Artichoke variety, in smaller quantities.

This year’s lovely harvest team: Ann, Tracey and Akka. Andrew is hiding somewhere.

I sell “seed garlic” for planting and “table garlic” for eating at the same price. Most growers tend to distinguish between the two because they keep their best, disease-free garlic for planting, but all of my garlic is of the same great quality. For the past six years, I have not brought any outside garlic in to the fields. Except… this past year…. I decided to introduce a beautiful Red Russian from BC. In BC they are lucky to not yet have the same issues with bulb and stem nematode as we have here, and this seed came from a super reliable source. I am excited to be growing it again and recommend it highly for eating. For planting too, but at your own risk (which I clearly think is minimal since I have it growing in my gardens now).

Andrew sowing this year’s garlic bed with oats and peas in preparation for planting late Autumn.

All of our garlic is grown organically; which includes incorporating cover crops, rotating our gardens, nourishing the soil, etc. etc. Most of the garlic stores very well, so long as you keep it in a relatively stable temperature with good air circulation. Hanging it as art on your living room walls is one idea, or upside down in a vase, is another. Be creative.


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