Wednesday, October 7, 2009
I will be home, separating garlic for planting and planning out my plots. I hope to see you next week!
Tuesday, October 6, 2009
We have quite a bit of Chesnok Red and I will be selling some miscellaneous planting stock as well. If the weather's not too bad, we'll probably sell out by noon.
We will be planting our garlic soon, which takes 3 weeks or more. See the 8/10 post for planting instructions.
Tuesday, September 29, 2009
Thursday, September 10, 2009
• Shantung Purple- Extra-flavorful chinese 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
• Siberian- An outstanding strain with fat, dark brown cloves that peel easily and taste very strong. Good in stir fry, soups, stews and potatoes. Will store through Dec. YELLOW
• Rose de Lautrec -French garlic from the Southern region of Tarn. Deep rose colored cloves are like little jewels, and the taste is fabulous! Good in salads, in dips and sliced thin on crackers. Will store to January. By special request, limit 5.
Also available: Chesnok Red, Inchelium Red and Shatili. German Extra Hardy is available in a Jumbo Size heads for $1.75 each. (It is not recommended for planting because of a disease problem in the plot where it grew.)
Chesnok Red is available in Extra Large heads for planting.
Friday, August 28, 2009
• Siberian- An outstanding strain originally grown by peasants for market. The fat, dark brown cloves peel easily and taste strong. Good in stir fry, soups, stews and potato dishes. Will store through December YELLOW
Monday, August 10, 2009
Thursday, July 30, 2009
• Malaysian -So mild and sweet, you can enjoy it without cooking it. Makes smooth aioli, baba ganoush, and hummus. Original seedstock from Malaysia. A very easy to peel rocambole variety. Stores through September. ORANGE
• Inchelium Red- A softneck variety that is excellent for roasting. Discovered on the Colville Indian Reservation in Washington State. One of the best-tasting softneck garlics with a mild, lingering flavor. Stores to Jan. RED
• Shatili- Excellent in, green chile & curries. Intense, spicy flavor stays strong through cooking. High in medicinal compounds. Gorgeous hardneck, originally from the Republic of Georgia. Keeps through December. BLACK
• Chesnok Red- Excellent-tasting hard neck garlic, originally from the Republic of Georgia. (Chesnok means garlic in Russian.) Earthy lingering flavor with a unique zesty bite. One of the best baking and cooking garlics. Will store through December. PINK
• 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
• Chicago Italian- A great-tasting garlic with a spicy aftertaste when sliced raw. Perfect for dips, pesto and garlic bread (see back). Nutty and smooth when cooked. Easy to peel. Stores to October. BROWN
• Persian Star- Spicy, exotic, and very flavorful. Try on salads, in dips or in pesto. Slice thinly and serve on crackers. Originally from Uzbekistan. Will store through Dec. GREEN
• Tzan -Tangy & flavorful in sauces, with pasta and for oriental cooking. Also a good, strong raw garlic. From Shandong province. Stores to November. TURQUOISE
Thursday, July 23, 2009
Wednesday, July 22, 2009
The 1st week we'll have lots of Chesnok Red, German Extra Hardy, Inchelium Red and Tzan. Tzan is one of my new favorites for raw garlic sliced on crackers. It's very smooth with huge garlic flavor, but not hot.
Thursday, June 25, 2009
June 27th:Basil plants and garlic curls. Then WeeBee Farms will be gone from the market until it's time to sell garlic.
The earliest garlic (Tzan) has been harvested and looks great! The taste is slightly spicy and very rich and tasty. The rest of the garlic will be ready July 1st thru 10th. I harvest when half the leaves are brown.
Wednesday, May 20, 2009
Basil, Tomatoes, Peppers, Cucumbers, Squash, Eggplant, Pumpkins
At WeeBee Farms we don't plant tomatoes or basil out until May 30th, and peppers until a week later. Why? We have gotten a killing frost as late as June 8th (1998). Also, those plants love hot weather and warm ground temperatures. Our nights are still pretty cool and this stresses out the plants, especially peppers which are really fussy. We always plant pepper plants in the garden in the first week of June, and have almost always had a great harvest. Peppers grow really well here! (They may need covered up a few nights in September when we get the first frosts).
Thursday, May 7, 2009
Tuesday, March 31, 2009
The garlic is growing splendidly, and loving the huge snow we got.
I'm looking forward to being back in full swing at Boulder Farmers Market and I can't wait to see you there!