Sunday, October 26, 2014

One More Market with Garlic on November 1st!

The Farmer's Market was a bit slower yesterday because of the CU game- so there is still some garlic to buy next Saturday! Mostly we'll have the long storing Inchelium Red that will store to January or February. There will also be some German Extra Hardy, a few variety bags for planting or eating and whatever other garlic we find that we don't have room to plant ...

Friday, October 24, 2014

BIG garlic on our Last Day!

Tomorrow we will be selling lots of big garlic, since I ran out of planting room and am selling some that was reserved for my seed stock. Lots of Inchelium Red, and also some variety bags of bigger garlic (for eating or planting), regular variety bags and small quantities of 10 other types of garlic.
I anticipate selling out tomorrow so come by to get the last of your garlic or just to say Hi!
The Boulder Farmer's Market will be going through the 3rd Saturday in November.

Tuesday, October 14, 2014

We'll be at market October 18th and 25th (Downtown Boulder)

Inchelium Red Garlic
Although last weekend was super-busy and we are running out of many kinds of garlic there is still lots of good garlic for the next two Saturdays. We grew plenty of Inchelium Red this year- the longest storing garlic. You can usually store it until January, many customers tell me they store it til March successfully! It's tasty and versatile- good for a lot of cooked and raw dishes. To store it a long time try keeping it a paper bag in a cool place, or the fridge.
There is plenty of bigger garlic for planting for this coming Saturday, too! It's a good time to start planting.
If you would like to see more about the Boulder Farmers Market and parking maps go to boulderfarmers.org
We are at downtown Boulder only and when we sell out there is no more!

Tuesday, September 30, 2014

We have not sold out yet!

Many years we sell out of garlic in early October. Because of the rain last September, and moist winter with good snow coverage we have had an extra-abundant crop this year. There is still lots of Inchelium Red which is the longest-storing type of garlic and has the sweetest, mildest taste. We also have German Extra Hardy- good for Pesto and fresh tomato salsas- but not a long keeper. Chesnok Red is still going strong, but we will probably run out in mid October.

Monday, September 22, 2014

German Extra Hardy for Pesto, Guacamole...

We have 3 newer garlics and LOTS of German Extra Hardy! This is my all around favorite since I love to eat garlic raw on crackers, in guacamole and with tomatoes or cucumbers. It's a customer favorite for its big, easy to peel cloves and great taste for Pesto. We have a lot this year and so are offering it at the bulk rate of 3 for $5.
We have small quantities of these 3 newer garlics:
Dukanskij-  A delightful hardneck, originally from Kazahkistan. Raw, its starts smooth but finishes with a bite. Sweet and pleasant when baked or roasted. Fat cloves are easy to peel. Will keep through December. (ORANGE)

Shatili- Excellent in stirfry, soups, stews, green chile & curries. Intense, spicy flavor stays strong through cooking. High in medicinal compounds. Gorgeous hardneck with 8-12 deep purple cloves per bulb. Originally from the Republic of Georgia. Keeps through December. (BLACK)

• Khabar ("Siberian Mild")- A fabulous smooth and mild roasting garlic. Spread on bread, add to mashed potatoes or eat with pasta. Nice garlic flavor raw, in hummus or fresh salsa. Collected from Khabarofsk, Siberia. Easy to peel with big cloves. Stores to December. (GREEN)
COLOR CODES ARE IN PARENTHESES AFTER THE GARLIC DESCRIPTION

There are only a few left of these garlics:
Killarney Red, Uzbek Turban (bargain bags), Tzan, Persian Star, Brown Tempest. If you are interested in these but don't see them out, please ask. We are also running low on Shantung Purple.
We have no more Chicago Italian or Malaysian

Tuesday, August 19, 2014

August update. List of 9 garlics with color codes

It's been so nice to see all our favorite garlic customers over the last 3 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.

Here is a list of the main kinds we've been selling so far with the corresponding color codes:
•  Killarney Red-   Fabulous garlic for garlic bread! Mellow, smooth flavor when cooked- rich and spicy raw. A Rocambole hardneck variety that peels easily. Won’t keep long, eat by Oct. GREEN

•  Brown Tempest-  Robust garlic flavor for true garlic lovers. A very strong, tangy quality when used raw for appetizers & salads. Mellower, but delicious when cooked. Perfect with potatoes, meats & stews. Stores to December   BROWN

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 through November.  BLUE

Chesnok Red- Excellent-tasting hard neck garlic, originally from the Republic of Georgia. Earthy with a unique zesty bite. For roasting or sauteeing. 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 January.     RED  

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.       NO COLOR

Shantung Purple- Extra-flavorful chinese softneck has 6-8 beautiful rose and beige cloves. Strong earthy flavor cooked, or eat raw for a fiery heat you won’t forget! Stores to Nov.  PURPLE

Uzbek Turban-  Delightful mellow flavor.  Excellent choice for gazpacho, bruschetta, fresh tomato sauce.  A hardneck Turban from former USSR. Harvests very early. Stores to Nov., sprouts early but stays firm.  TURQUOISE

• 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 often sprouts early.   YELLOW

Note: This Garlic is for eating. If planted it must be treated with hot water soak first.

Friday, July 4, 2014

We are in the middle of Garlic Harvest! Won't be at Market til August 2nd

The garlic looks mostly fabulous and large this year! The moist soil from September's big rain, and the moist winter helped the garlic tremendously. There are a few hitches - some garlic nematode that causes rot- but it only ruined about 1% of the garlic. There's always something!
We will be back selling garlic on August 2nd. Or maybe a week earlier or later. Check back for postings on our progress!
the early harvest drying

A big Inchelium Red

Shantung Purple

The Chesnok Red will be ready to harvest in about 5 days

Using the tractor harvester makes it a lot easier- but there's still a lot to dig!

Tuesday, June 17, 2014

When do I harvest my garlic?

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). 
When harvesting, remove the biggest chunks of dirt from the garlic by giving a gentle twist to the dirt clump. I leave on the roots and stems. After harvest shade immediately. Hang or put on ventilated shelves for 3 weeks to “cure” with stems on. They must have good air circulation and shade.
How To Store- Clip off the stems after they are cured. Store at room temperature or cooler, out of direct sunlight. Cool basements and garages can work well for storage. The bulbs need air circulation, but storing in paper bags is recommended for long-term storage to keep them from drying out too much. Many people have luck storing in the fridge in paper bags. Hardnecks generally store up to 5 months. Softnecks up to 9 months. Turbans stay firm til December or January, but send up random sprouts starting in November (still great to eat).
Garlic that has been in the ground too long will start to lose the skins and will not store as long but is otherwise fine.
Cleaning-  After curing just rub off the dirt, and maybe one layer of dirty outside skin and they will look gorgeous.

Friday, June 13, 2014

Garlic "Curls" are here!

We will have lots and lots of garlic "curlies" (scapes) for sale tomorrow! Come get them while we have them. They store for several weeks in the fridge in a plastic bag. (Bring your own bag for a discount)
• 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.

Saturday, May 31, 2014

Time to put your lettuce and salad bowls in the shade!

Salad bowls and lettuces love cool weather and it's time to get them in the shade! This will help them last longer and taste crispier.
Reminder for next year- the best time to plant lettuce or buy a salad bowl is in April! Yes- they'll freeze and get smashed by snow-  but they'll bounce back nicely and produce more than lettuce planted later!!