Garlic - harvest, cleaning, curing and distribution

2010 harvest

Hi Folks,

While we've been enjoying fresh green garlic for weeks the time has come for the big harvest and distribution. Before we get into the details of post harvest handling (which will be the same regardless of share type) it should be mentioned that we will be distributing the garlic in bulk all at once. The fresh shares will receive 20 bulbs per share and the year round shares will get 50 bulbs per share. The advantages are two fold. By distributing all at once we the growers will save on valuable barn space and shift some of the cleaning responsibility to you the shareholder. As shareholder you will benefit from learning how to handle freshly harvested garlic and have something to show for your handiwork that you can use at the rate you like.

Here are some ideas for cleaning, curing and storage.

- cleaning: peel back no more than two layers of wrapper to remove any remaining soil. Wiping the soil off with a rag is also helpful.  A little dirt remaining is fine.

- curing: tie garlic in bunches by their tops and hang in a dry area out of the sun with good air flow.

- storage: after a couple of weeks the garlic can be clipped and stored in paper bags at room temperature.

The attached link has some further details on the subject.

http://www.garlicfarm.ca/storing-garlic.htm

If you have any further comments or questions give us a shout.

be well,

bob

newly harvested

dirt rubbed off and outer layers peeled away

clip tops after curing, roots too

Cannery YEAH! Sunbury, OH

check 'em out on the web

salute the rooster!

A new cannery outside Columbus, OH.   My mother and I had the great luck to tour it recently during a family visit, as my aunt Doian knows the sisters who created it. It’s a beautiful spot with a gleaming commercial kitchen, restored farmhouse and a thoughtful, playful landscape. This new venture clearly has a lot of support and hard work poured into it.

Jeannie and Susie offer both cooking and canning classes throughout the summer with seasonally available vegetables from their garden. One class combines the two: baking fresh bread and making a jam to slather on top.  Beyond the classes, they rent out the space for individuals or groups to put up food on their own, after taking the 'Canning Basics,' session. 

It was an inspirational visit and exchange of knowledge.  Mom and I told them all about last years first annual Preserves Swap.  

We’ve got a pile of ideas knocking around in our heads here at littleGrasse, and canning classes/group preservation projects rank up there.  It’s an incredibly useful and rewarding skill. Anyone have ideas?  How can we make it a reality here in the North Country? 

spacious kitchen

meeting spot in the cannery

          

bathroom (tilework!)

turtle leapin' in the lake

If you have family or friends in central Ohio, spread the word.

cheers, Flip

recipe: crispy cabbage salad

Want to try a bright flavored slaw?  It's a simple dish to put together and let the flavors do their wizardry.   Prepare a bit ahead and let it mingle.

1 small red or green cabbage

some carrots

2 cloves garlic

handful of cilantro

½-whole fresh lime

3 tbsp olive oil (mayo is possible too, in part or instead of oil)

salt and pepper

*Halve the cabbage.  Figure out how crunchy you want it to be.  For a crispier salad, thinly slice with a knife or mandoline.  If you’d prefer it softer, grate it.

*Grate the carrots.

*Mince the garlic and cilantro.

*You can mix the dressing separately, or add straight to veg and taste as you go.  This version doesn’t sit in a pond of it’s own juice.  Add more liquid if you’d like that.

*Let it sit ½ hr. Longer is great too.

*********

There's a slaw for every mood.  I like to change it up, by combining various extra vegetables and herbs.  And for the dressing, there's many variations including adding hot sauce or peanut butter or sesame oil or mustard.

ENJOY!

PASS IT ON!

NEW FEATURE IN THE SHARE BARN


There's a new cooler set up for folks to check out.  Sometimes you're heading out of town just after a pickup and feel overwhelmed with food.  Or you may not like some vegetables.  Now you can, 'pass it on.' SO please gather all your items, and anything you won't be using, put it in the 'pass it on' cooler so your fellow shareholders can cook with it.  You can also bring everything home, and share with friends and family.

You are not required to leave something in the cooler, to take something.  Everyone is welcome to look and take what's there, on a first come first serve basis.
Best.