News from the Farm: Garlic Harvest & Flea Beetles
We did it! On Friday we harvested our first winter storage crop: Garlic! What a successful feeling. Individual garlic cloves are planted like seeds in October and then, sometime in July we stop watering them and let them begin to dry out. That is seven months in the ground. And then there is another 3 months of curing and tending before garlic becomes the garlic we are used to finding: rich, easy to peel, solid, and delicious. A long time to wait to see if your crop did it’s thing! And we are stoked to say, that the garlic looks AMAZING!
We harvest garlic when the stalks are dry, but not too dry, crate them up, and start the curing process. Curing takes a few months, usually around three, while the moisture is slowly pulled out of the garlic and the flavor finishes developing. This first couple weeks are pretty critical and we will rotate the crates of garlic to encourage even curing on it all. After this first bit of curing, we will trim the dry tops off, clean them up and put them away for long storage. Then, every month we will go through the bins and check for mold and sprouting, keeping the stock rotated and making sure we use everything at the right time.
Right now everything is stacked in the mill building with the doors wide open encouraging the the air flow so the curing goes well. The smell of garlic in the parking lot is pervasive and delicious!