Tuesday, October 20, 2015

Still some garlic left to buy!

We have bulbs and bargain bags of Persian Star- one of our most popular garlics. Also Inchelium Red -  mild, smooth and long-storing.  We've been giving out taste samples of the Inchelium Red at the last few markets and it seems like everyone loves it!
There are a few other miscellaneous garlic bulbs we'll have too.
     Although this has been a very challenging farming year the amount of support and goodwill we received at market has been wonderful and inspiring. Thank you all for visiting WeeBee Farms and buying our "not so pretty" garlic this year!!
The Boulder market will be going til November 21st, with the Winter Fair happening in early December.
        •Persian Star- Spicy, exotic, and very flavorful. Try on salads, in dips or in pesto. Great stir-fried with veggies! Slice thinly and serve on crackers. Also is versatile for all kinds of cooking from sauteing to sauces and soups. Originally from Uzbekistan. Stores to December. 

Friday, October 2, 2015

Selling Garlic tomorrow October 3rd and Saturday October 10th

Yes, we are starting to run out of garlic! There are lots of bargain bags and variety bags to choose from including some long-storing garlic. We also have some individual bulbs of Inchelium Red, Amethyst, Canadian, Shantung Purple and a few more. And some variety bags of planting garlic. New this week: Bogatyr (description below.) Next week we will have some Siberian garlic as well (strong and spicy!). If we don't sell out on the 10th we'll be back on Oct 17th.

Bogatyr- Rich and spicy, but not too hot. A unique garlic with wonderful flavor. Try in gazpacho, salsa and for a spicy pesto. Good cooked or roasted too. Fat dark purple-brown cloves are easy to peel. Name means "hero" in Czechoslovakian. Will keep to December.   (YELLOW color code)

Saturday, September 26, 2015

KGNU interview link

This morning KGNU was at the market doing a live broadcast. Robin Claire did an interview with me. If you'd like to hear it go to the archives from this morning (Saturday 9/26) during "Old Grass GNU Grass". It plays from 2:40 -2:46. Here's a link http://kgnu.org/shows.php
Robin did a nice job and it was fun.

Friday, September 25, 2015

Garlic Report, descriptions

We have 3 new types of garlic to sell this week: Canadian, Brown Tempest, and Amethyst. The descriptions and color codes are below.
Unfortunately we are out of the individual bulbs of Chesnok Red- but we do have lots of "Bargain bags" of it left for the next two weeks or so. The bargain bags have smaller, blemished or split garlic which we have a lot of this year thanks to hail and flooding and muddy fields. It still tastes great, but won't store quite as long if it is split.

Monday, September 7, 2015

Garlic color-codes from garlic we sold on September 5th

Gourmet Garlic From WeeBee Farms
(Color codes- bulbs are marked on top with colors)
To taste, slice thinly (raw) & serve on a cracker

• Chesnok Red- Excellent-tasting hard neck garlic, originally from the Republic of Georgia. Earthy with a unique zesty bite. For roasting, sauteing, casseroles & soups.
Highly medicinal. Stores to December.    PINK
 •   Inchelium Red-  Softneck that is excellent for roasting.  Discovered on the Colville Indian Reservation in Washington State. One of the best-tasting softneck garlics with a mild but lingering flavor. Stores til Dec. or Jan.     RED  
• German Extra Hardy- Great sliced raw, an addictive garlic taste, with full flavor. Big, easy to peel cloves. Excellent in red sauce: put in at end of heating. Loses flavor if cooked too long. Will keep to November.  BLUE
• Killarney Red-   The ultimate garlic for garlic bread! Has a  mellow, smooth flavor when cooked but is spicy raw. A Rocambole hardneck variety that peels easily. Eat by October. ORANGE
• Basque-  Super mild, yet very flavorful. Try raw on salad, cucumber slices or mixed with avocado and olive oil. Very addictive!  Harvests very early. Stores to November.    BROWN
• Tzan - (Also called “Mexican Red”). Superb Taste &  EASY to Peel! Tangy &  flavorful with pasta and for oriental cooking. A delicious raw garlic. Will stay firm through November, but sprouts early.  Harvests 3 weeks earlier than others GREEN
• Uzbek Turban-  Delightful flavor  -smooth and mellow.  Excellent choice for gazpacho, bruschetta, fresh tomato sauce.  A hardneck Turban from former USSR. Harvests very early. Stores to November.    NO COLOR

Friday, August 28, 2015

Update for August 29th Market

We will be at market tomorrow with 8 kinds of garlic in bins, some variety bags (5 different garlics) and "deluxe" variety bags (8 different garlics). We'll have lots of bargain bags too. So much of the garlic came out small or split due to the June hailstorm and flood here that much of the garlic has ended up as bargain bags. The Chesnok Red turned out especially small and "not pretty" so we will sell out of it earlier than usual. The German Extra Hardy won't last long either. It is mostly split open and so has also gone into bargain bags (great for Pesto making!).
In our main bins tomorrow we will have German Extra Hardy, Chesnok Red, Inchelium Red, Khabar, Tzan, Uzbek Turban, Redneck Wild and Chicago Italian. Under the table we'll have a little bit of Killarney Red, Malaysian and Shantung Purple. Ask if you want any of these.
Hope to see you soon!

Wednesday, July 15, 2015

The garlic harvest saga

We hoped to harvest with the tractor, but it only lasted a half day before rain stopped us
 Garlic harvest was the hardest ever in 19 years of growing because of the hail and 5" rain we got on June 4th, and the rains that came as harvest started. The June hail pounded the soil for an hour and compacted it so there was an inch and half of hard-packed clay on top. Underneath was still pretty wet. The tractor harvester didn't work well, but then I modified it so it looked like it would be OK. We harvested half a row before the unexpected rains came and turned everything to mud. No more tractor harvesting! It dried out with a few days of hot sun, to the point the mud hardened and was extremely difficult to get off  of each head. This made harvest take 4 times longer, and now the bulbs are decaying quickly in the ground. We are getting showers every afternoon now. Today- we went crazy digging it out of the ground and "whapping" the mud off and made a lot of progress on the last few rows. Thanks to Jock, Ryan, Caley and Sam for your help!

Some of the garlic looks OK, some very tiny, some with weird shapes, some decayed on the outside but OK on the inside. What a year!
Right before the rain. (Bootsie walking the rows)

The very muddy, hail damaged garlic- not as pretty as usual

A few slimy days of harvest
 The good news is I haven't found the "White Rot" disease so far!

As they say there's no better garden than next years' garden!

Jock helping with the extra-strenuous digging

Big mud balls were extremely hard to remove

Happy to have a harvest in spite of everything

Friday, July 3, 2015

When Do I Harvest My garlic? ( A repeat posting from last year)

Quick answer: When half the leaves are brown.
Harvest- Dig up when half of the leaves are brown (including the bottom leaves which have fallen off), usually June 25- July 10 for me. "Turban" garlics such as Tzan and Shantung Purple are usually ready 3 weeks before the rest (June 15 or so).

Thursday, July 2, 2015

Harvesting Garlic Now. Won't be at Market til August 1st

There is a lot of garlic that looks OK, but so far it looks quite a bit smaller than usual, due to the hail damage.

Thursday, June 18, 2015

Scapes for Sale!

We will have lots of garlic "curlies" (scapes) for sale on Saturday! Come get them while we have them. They store for several weeks in the fridge in a plastic bag.

We will have generous bags for $1.50 (or $1.25 if you bring your own bag). We'll also have some cucumber and squash plants, flower starts and a few other plants for your garden.
WeeBee Farms will not be at market in July and then will come back August 1st with garlic bulbs for sale. We will probably be at market June 2th with a few more scapes and plants.

• Chop and add to cooked beans, chili, eggs, omelets, quiche, soups, stir fry, tomato sauce and veggies.
• Chop and sautee in olive oil for a minute. Serve generous amounts over pasta or veggie dishes
• Chop fine and eat raw in cold salads, potato salad, tuna or salmon salad, hummous, tabouli
• Roast on the grill whole with a little olive oil and salt
You can use the whole thing including the blossom, maybe slicing off part of the tougher ends.

Scapes only appear on hardneck garlic, not softnecks like Inchelium Red. They should be harvested when they make a full loop on top. This will help the bulbs get bigger. Leave a few on for fun, and for longer storing garlic bulbs.

The bulbs aren't developed yet, but will be soon. When half the leaves are brown- it's time to harvest! For us this is usually around July 1st. Two or three weeks earlier for the Tzan and other Turban types.
Look for garlic bulbs at market starting August 1st or so. Check back here for the exact date.