Tuesday, October 18, 2016

We're still going strong! Planting garlic and long-storing garlic are still available

We will be at market on October 22nd and October 29th and still have many kinds of garlic including the long-storing types and some larger bulbs for planting. (Ask for our information sheet on how to plant, including the recommended hot-water soak)
Link to planting instructions: http://weebeefarms.blogspot.com/p/how-to-plant-garlic.html

Friday, October 14, 2016

Medicinal use of garlic- stock up for the cold and flu season!

Getting the Maximum Health Benefits of Garlic
The medicinally active compound in garlic (allicin) develops after you cut or press the garlic. Pressing it or crushing it activates the most allicin. After you press it, let it sit for 10 minutes before cooking. This gives you far more allicin. Eating garlic raw retains all of the allicin. Microwaving it for 30 seconds destroys 90% of the allicin.

I highly recommend the book "Eating on the Wild Side" by Jo Robinson. She describes how to get the most nutrients from your fruits and vegetables by selecting the best ones, the best storage techniques and the best preparation. Here are a few facts about garlic from her book:

• 3 cloves of garlic contain the same antibacterial activity as a standard dose of penicillin. (although eating isn't equivalent to injecting penicillin)
• quercetin found in onions and garlic was more effective than "Tamiflu" in test-tube studies for flu prevention
• garlic was 100% effective in blocking the growth of cancer tumors of the stomach, breast, prostate, kidneys and brain in a test-tube study
• Allicin is a powerful anti-cancer medicine and antibiotic and is a strong anti-oxidant

The "hot" taste of garlic is generated by "sulfer-based nutrients called thiosulfinates, which play a number of beneficial roles in our bodies, including fighting cancer and reducing the risk of artery-blocking blood clots. As is true in many other plant families, the more bite, the more benefits."1
Benefits increase with storage:
The longer you store your garlic, the hotter it gets and the more benefits it has, the allicin content can increase tenfold.
 Also see Garlic as a Prebiotic, and Much more info on our "page" in the top right corner of this blog. http://weebeefarms.blogspot.com/p/blog-page_30.html

Thursday, September 29, 2016

What garlic stores the longest? Inchelium Red!

Inchelium Red Garlic was discovered on the Colville Indian Reservation in Washington State. Where it came from before that is unknown. It is one of the best-tasting softneck garlics and has won taste tests for its mild but lingering flavor. It is a good garlic for roasting, general cooking and mixed with salad dressing.
Softneck garlics are known for their long storage and this is no exception, usually storing until January. Part of what helps it store long is that the cloves are tightly wrapped in their garlic skins- which helps keep it from drying out. This also makes it harder to peel unfortunately.
Inchelium Red garlic with our favorite garlic peeling device

Tip on peeling garlic: We have had good luck using a rubber roller (the very inexpensive little item you can buy at a cooking supply store). If you slice off each end of the clove before putting in the roller it works like a charm!

Storage Tips: If you want to prolong the storage you can try keeping it in the refrigerator in a paper bag. Otherwise just keep it away from heat and direct sun or even try the garage. We have found that it stores in a shady outbuilding pretty well until it gets below zero.

Tuesday, September 13, 2016

Selling at the Longmont Farmer's Market Sept. 17th and 24th- come see us!

For the next two Saturdays we will be selling our garlic in Longmont as well as Boulder. The Longmont Market is at the corner of Hover Rd and Nelson Rd and is open from 8am to 1pm. (We'll also be in Boulder from 8am-2pm)

WeeBee Farms helper Georgia will be staffing the booth at WeeBee Farms Longmont location and can get you the right garlic for cooking, storing, preserving or medicinal uses.

We will be at the Boulder Market until we sell out- Probably until October 15th or so.

Thursday, August 25, 2016

Garlic Descriptions- for sale at Boulder Market Saturday, August 27th

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

It's been so nice to see all our favorite garlic customers over the last 4 weeks! And some new ones, too. In the beginning of the garlic selling season we concentrate on selling the garlics that don't store as long, and have the best flavor when they're freshest. Tzan, Uzbek Turban, and German Extra Hardy all are at their best right now, and taste extra good with Pesto, Bruschetta, Guacamole, Hummous, Gazpacho, Fresh tomato sauce and Fresh Salsa. And of course our favorite preparation- sliced very thin on crackers or tomatoes.

• 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
Persian Star- Spicy, exotic, and very flavorful. Try on salads, in dips or in pesto. Great with green beans and veggies or raw on crackers! Stores through December.    GREEN
• 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        NO COLOR
• 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.    YELLOW
 • Shantung Purple- Extra-flavorful Asian softneck has 6-8 beautiful rosy/tan cloves. Cook for a strong earthy flavor, or eat raw for a fiery heat you won’t forget! Stores to January. PURPLE

Friday, July 29, 2016

See you tomorrow!

We'll be at the Boulder Farmer's Market tomorrow, July 30th. We will have German Extra Hardy, Chesnok Red, Inchelium Red, Tzan ("Mexican Red"), Uzbek Turban, Shantung Purple and more. Also lots of variety bags ($5 bags of smaller or blemished garlic), 6/$6 bags of smaller heads and variety bags- with 5 garlics, each color-coded to identify them. Most of the garlic is medium to large size this year (yay!).

Tuesday, July 19, 2016

Garlic Update- A Great Harvest, Lots of good garlic! See you July 30th through October

After a little confusion as to when the garlic was ready to harvest, most everything turned out great! The leaves turned brown early, but the majority of the garlic wasn't ready to harvest until July 5-12th. (Except the Turbans which got harvested mid-June, and the Inchelium Red which was harvested June 22nd.)  This has been one of the best garlic crops ever all in all. We will be at market July 30th with the first batch to sell and will probably be selling through the end of October.
For seed garlic (home gardeners only) it's best to buy later in the season, as we will have the larger garlic, and garlic from the "cleanest" areas disease-wise.
Disease Report: One small field of garlic had some White Rot. Luckily the 2 main fields only had a few suspicious bulbs and one had a section with nematode damage. We will ask everyone to use the hot water soak treatment if you do plant our garlic for seed. This prevents nematodes or white rot spores from transferring to your soil. We do not sell seed to other growers/ sellers or CSA farms.
Using the harvester for some of the garlic. Most of it was hand-dug, though

Some of the larger Chesnok Red bulbs

On the drying racks (the middle garlic is already dry)

some garlic was dried in our boxcar

Wednesday, June 29, 2016

Garlic Is Being Harvested Now! Check Back for Garlic Sales Dates. July 30th will probably be our first market back with garlic

WeeBee Farms won't be at market for most of July, but we are planning to be back with garlic July 30th, or possibly earlier. Be sure to check back for updates as garlic sales get closer! In the meantime we'll be harvesting, sorting and cleaning the garlic and taking a little break from market.

So far the garlic harvest has been good, overall, with a few disappointments like small German Extra Hardy. A few bulbs have shown sign of disease- but only a small percentage so far. Compared to last years disappointing harvest due to our big hailstorm - it's been a huge improvement!

Thursday, June 23, 2016

Early harvest! Watch the leaves- harvest when half of them are brown!

Some of our garlic is ready to harvest earlier this year. Probably due to the heat, and possibly being under- watered. We harvested the "Turban" types on June 15th, about 5 days earlier than usual. Some of the regular season garlic is ready early, and we just finished pulling the Inchelium Red- about a week earlier than usual. Keep an eye on your garlic leaves! (Growers- see note below photos)

Using the tractor harvester
Tzan (Mexican Red)was harvested June 15th


Note to growers. This year it has been hard to tell when the garlic is ready to harvest. The 2 bottom leaves have browned and fallen off, and the tips are very brown/ yellow, but some of the bulbs are still not fully formed. TheChesnok Red just had it's scapes harvested

Curly time!!

This will probably be our last Saturday at market until later in July when we come back with garlic. We will have a few coolers full of garlic scapes this Saturday the 25th so come by and stock up. If you know of a restaurant or someone having a big church dinner who would like a LOT, please pass the word on!
Here is a photo from 2004- much is the same but we are calling them by their official name of scapes these days and the price has gone up to a whopping $1.50/bag!

See you Saturday and stay posted on when the first sales of garlic bulbs will be....