Friday, August 4, 2023

First Garlic sales this Saturday, August 5th.

We have a few special garlics, and our regular favorites.

The featured garlic is a rare one that was unusually productive this year: Guatemalan

 It's my very favorite one for eating on crackers, in hummus and guacamole because it's not hot, but has an abundance of garlic flavor.


Here's a list of what we'll have this Saturday, with the color codes:

Chesnok Red- Excellent-tasting hard neck, originally from the Republic of Georgia. Earthy lingering flavor with a unique zesty bite. One of the best garlics for roasting and sautéing. Stores to December. Highly Medicinal.               PINK


•  Guatemalan This rare garlic is the favorite of WeeBee Farms for its superior raw flavor for veggies, hummus and bruschetta.  6-8 gorgeous burgundy cloves. Easy to peel. Stores to October.  GREEN


•  German Extra Hardy- Great sliced raw, addictive garlic taste, with full flavor. Big, easy to peel cloves are perfect for pesto! Excellent in tomato sauce: put in at end of heating. Loses flavor if cooked too long. Will keep to November.       BLUE


•  Inchelium Red- Softneck excellent for roasting.  Discovered on the Colville Indian Reservation in Washington. One of the best-tasting softnecks with a mild, lingering flavor. Stores til January        RED


•  Amethyst- Gorgeous purple garlic!. A great choice for guacamole and pesto. Slightly spicy flavor mellows just a bit when cooked. Stores through December.           PURPLE


•  Tzan - (Also called “Mexican Red”). Superb Taste & EASY to Peel! Tangy & flavorful with pasta and for Asian cooking. A delicious raw garlic. Stays firm through November, but sprouts early.   NO COLOR

Tuesday, August 1, 2023

Garlic Harvest 2023

Harvest started at WeeBee Farms on July 1st and was interupted by rain for a few days.


The very early garlic (Turbans like Tzan, Shantung Purple and Uzbek) were tiny and sparse due to the -21º temp in late December, but all the rest came out fabulous and big because of the wonderful Spring rains.

We look forward to seeing you at the  Boulder Farmers Market on Saturdays in August to October!

Harvesting was easier than usual with the moist soil.



 "Mr. WeeBee" harvesting garlic

 We cure our garlic for 3 weeks before selling for better flavor and long-storage.