So far this week, we have been able to get one complete variety of garlic (German Extra Hardy) inside our "franken-tunnel" that I described last week and hanging up to dry. We make bundles of 10-12 plants, and hang them 6-8" apart in 3 rows parallel to the ridge of the tunnel. They have to cure for at least a few weeks or more in order to dry enough to store through the winter. Also, the curing process helps concentrate that garlicky pungency...yum!
We have got tons to harvest, so we spend most of our time during the week doing that! Around harvests, we try to squeeze in weeding, seeding, scouting for pests, and all the other things that make the harvests possible.
One thing that's complicated our schedule this week especially is that we've been having all these sporadic thunderstorms due to the heat and humidity. I managed to snap a nice picture of one just forming (above). We can't harvest garlic when it's raining because we don't want to risk mold setting in. In order to store best, they need to be relatively dry at harvest and only get drier.
This week we continue to bring huge, juicy tomatoes to market, tons of pickling cucumbers, and fresh onions as well! Have you ever grilled a nice Ailsa Craig steak? Ask us how!
See you at market!