Shire the pup joined us yesterday on the kickoff day of garlic harvest. Along with the help of shareholders we harvested all of the German Extra Hardy and Music varieties. We saved a bunch to replant in the fall for next year’s harvest and now there’s piles in the share room for households to gather their share. Next we’ll harvest the Chesnok Red, Carpathian and trial area, ‘Garlics of the World’. Find more details on what we grow and how to cure garlic, including a video, at our veggie page on garlic here: https://littlegrasse.com/vegetables/garlic/

The framing began last week on the new barn. This space will be an excellent improvement for the farm for curing crops as they come out of the fields, such as onions and winter squash, as well as an event space for potlucks, our annual swap and other activities.

Savor the blooms! The flower garden is alive with color. It’s time to harvest the sunflowers on the upper side of the chicken fence. They are a branching type, so by cutting the first, largest stem, additional stems will “branch” off the sides and produce additional flowers.

Plant Spotlight: Garlic. How to describe such an essential, foundational ingredient for cultures around the globe? We tossed whole, peeled cloves in oil, salt and pepper to roast with other diced vegetables and the result was the creamiest thing you can imagine.
In the photo you see how we cure our own harvest, it’s bunched, tied and hung out of direct sunlight for 3 weeks. Find other information and tips on the littleGrasse website in the Vegetables Pages where there’s a section for nearly every crop we grow.