Newsletter No. 6

Last November we planted over 30,000 cloves of garlic, or garlic seed, on the farm. We didn’t know much about the soil, land, land owners or how it would all do but last week we harvested over 200 pounds of it! The garlic will hang to dry and cure for a few weeks and then be topped and sold or stored as seed until we plant it again this October or November.

To plant garlic you break up the bulbs and plant the clove, still encased in its papery shell. It is planted in the fall and overwinters (or stays in the ground through the winter) under a thick layer or mulch. This year we bought our hay from the local seed and supply store, Linton Feed and Supply, who will also buy some seed from us when it’s ready.

Garlic, a member of the allium family, is an amazing plant that has been consumed around the world for centuries and originated in central Asia. Garlic was left as an offering in Egyptian tombs, hung above doors in India to ward off evil, used to drive away monsters in the Philippines, eaten by Korean hikers to deter tigers, Greek athletes consumed it before competitions and it is talked about in Central European folk tales as a guard against werewolves and vampires. An Islamic myth says that after the Devil left the Garden of Eden garlic arose under his left foot and an onion on his right. An old Welsh saying that speaks to the medicinal properties of garlic goes: “Eat leeks in March and garlic in May, then the rest of the year, your doctor can play."

Garlic Flowers 

Garlic Flowers 

Today, China grows 77% of the world’s garlic and California is the capital of American production. Oregon produces a lot of the country’s heirloom garlic seed. We planted three different heirloom varieties this year: Rosewood (a porcelain white variety), Spanish Roja (brought to the Northwest around 1900) and Siskiyou Purple (originally from Oregon). We were able to use saved seed from this last year’s crop, which is awesome because garlic seed is expensive!

We look forward to sharing garlic in all its glorious forms with you this season and beyond!

 

IN THIS WEEK'S CSA BOX:

  • Slicing Cucumber
  • Red Russian Kale
  • Red Curly Kale
  • Caraflex Cabbage
  • Silky Salad Mix
  • Carrots
  • Basil
  • Cocozelle Squash

 

 

 

 

IN THIS WEEK'S BOUQUET:

  • Bells of Ireland 
  • Nigella 
  • Foxglove 
  • Snap Dragons 
  • Bupleureum
  • Statice 
  • Cress
  • Feverfew
  • Didiscus
  • Veronica spicata  
  • Amaranth 
  • MIgnonette 
  • Zinnias 
  • Ageratum