Monday, September 5, 2016

Price list is updated!

The new price list is updated now and orders will be taken.  Please take note that we are not offering any garlic for planting this year.
The great selection of garlic is still on offer to order now, so don't wait too long.

Monday, August 8, 2016

Preparing for the first garlic festival.

Wow what a summer!   A rough winter has led us into an even rougher summer with a drought and high heat.  We had no more than an inch of rain for all of July.  I kept the drip irrigation working every second  night for 12 hours for a total of 74 hours!  The harvest  took place earlier this year with it ending 2 weeks before the Carp Garlic Festival.  That is a nice change since I have time to actually prepare for it in a relaxed way!

The harvest itself, despite all the water I gave it, still suffered somewhat.  Maybe the high heat and the rise in the UV  is too much for the plants to handle, much like us humans.  I strongly believe the quality of the garlic has been severely compromised this year and I will not be offering any of it as planting stock. I will only be bringing a small selection of porcelains for the weekend festival in Carp as eating garlic.   I will also have the garlic powder that always sells out!

The challenge of being a garlic farmer is like any other crop producer, one can never be sure of what the harvest will be like year to year.  I ask for all your support and patience as I take a step back and recover from this lost.  See you all at the Festival this weekend.
 Your garlic grower, Elly.

Wednesday, June 22, 2016

Garlic Scapes have escaped!

What can you make with the scapes.  Anything!  Google recipes for scapes and the internet will reveal tons of  ideas.  But I keep things simple.  I use them as I would use any garlic clove,  I put them in everything.  However, my favourite is making the garlic pesto (see recipe below) and freezing them in ice cub trays for winter use.  Most times I add mayonnaise to the pesto and use it as a condiment on hamburgers, salads,  as a topping on baked white fish or chicken, or mixed in with warm salads made with farro or quinoa grains.... the uses are limitless.  

1 pound of scapes chopped up to two  inch pieces 
1.25 cups of parmesan cheese
1 cup of good olive oil
1 table spoon lemon juice
salt and pepper to taste.

place all ingredients in a food processor and blend until smooth.  
Pine nuts or sunflower seeds can be added as well.

Use within a week or freeze in ice cube trays until frozen and then bag up.  Will last for 12 months (or less!!) in freezer.

$5.00 pound ready picked.