It's time to harvest the garlic bulbs and then let them cure for 2-3 weeks- and perhaps squeeze in a little camping trip.
We'll be back at the end of July or first week of August with some great looking garlic bulbs.
Remember it's time to harvest your garlic when about 1/2 the leaves turn brown- including the lower ones that have fallen off already.
Saturday, June 26, 2010
Thursday, June 17, 2010
Sweet Red and Yellow Bells, Sweet Italian, Pepperoncini, Poblano, Anaheim, Thai Hot, Bulgarian Carrot Chile and so many more...We will have beautiful, healthy pepper plants for $2 each this weekend (the 2 1/2" size). If you can find room for 5 in your garden they will cost you only $9. It's not too late! And, we have some big healthy peppers available in larger pots for $4.
Garlic "Curls" (officially known as scapes) are ready. There will be lots and lots- bring your own bag and we charge $1 for a handful. They are only available this weekend and next weekend. What to do with them? Chop them and sautee lightly in olive oil, serve over pasta, mixed with veggies, in eggs, beans, tomato sauce. Or, chop them raw and mix with egg salad, potato salad, hummus, green salad or salsa. Try grilling them on the grill, too. Store in the fridge and they will keep about 3 weeks.
Does your father like basil? Consider getting him a ceramic pot with Karen's favorite type of basil- Dwarf Greek- for $6.50. This basil is the very sweetest, is easy to grow, and can sometimes overwinter on your windowsill when summer is over.