My last one! It’s been a joy to bring you photos each week, and I will miss it very much. However Halifax calls, and I must answer. Amy will be rocking the blog though, so I leave you in good hands. Enjoy these farewell shots of a gorgeous day.
Many good farm wishes,
Ayla
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- Scott, relaxing.
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- Salads in rows
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- Mammoth kohlrabi!!
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- Cabbage patch
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- Purple cabbage leaf
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- Acorn squish squash
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- Baby punks
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- Sprinklers in the apprentice plots
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- Tansy
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- Apprentice corn
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- Bzzzzzzzz…
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- Benches for sitting
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- “Cinderella” pumpkins are huge already
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- Gigundo sunflower
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- Andrea surveying the field
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- Speckled zuchinni leaves
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- Corn cobs
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- Wee jalapenos
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- It’s hot in here, but spirits are still high.
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Since garlic is planted in the Fall, the first harvest is actually in early spring. Garlic greens, around a foot tall, can be used like scallions. The second harvest is late June/early July when the scapes are ready. Scapes are the delicious, curly flower stalks on hardneck varieties. The third harvest, and main event, is of the bulb itself.
Curing prepares garlic for winter storage. It’s the process of allowing excess moisture in the bulb to dry turning the outer skin into a protective papery covering, preventing molding, and sealing in the aromatic oils. We’ve been curing our garlic by hanging bunches in dry, well-ventilated sheds away from direct sunlight. In about two weeks’ time, they’ll be ready! After curing, garlic is best stored in a cool (but not refrigerated), dark, relatively dry environment.
