DISPATCHES FROM THE FARMRSS

Gorgeous gourmet GARLIC harvest 2011!!

Tuesday, December 06, 2011

Hello garlic lovers...GOOD NEWS...the 2011 GARLIC HARVEST is almost complete! 



We are very pleased with this year's haul, as it looks, smells and tastes fantastic :)We can't wait to share it with you. 


The garlic we harvested last week is curing very well...a vast improvement on last year's pre-harvest and drying conditions we must say! Harvest and post-harvest time is always a little nerve wracking, especially after nursing the garlicky 'babies' for 8-9 months. 

Garlic hanging to cure.

It's also a very hectic month or so for our small team, from harvest, to curing, then feverishly cleaning it up for dispatching the first surge of online orders and for our farmers' markets.

So, the opening of the ONLINE GARLIC SHOP is just around the corner and very soon all our newsletter subscribers will received prompt notification of the online sales commencing (Quickly subscribe on the right side of this page if you still need to join the newsletter list!). 

Garlic updates will also occur on this homepage and the relevant garlic shop pages on this site, when available.

We are hoping the garlic will be well enough cured and enough of it cleaned up for sales to start prior to Christmas...hopefully in time for a garlicky Xmas, BUT please understand you 'keen beans', that we can not promise it will be ready and dispatched by that time. We will do our best, believe me, but we can't make guarantees and some of it is still up to Nature...AND we WILL let you know a.s.a.p.. Also, we won't be able to make garlic braids this season, so no garlic braids will be available, sorry.

3 typical bulb sizes: each with a sample of their respective cloves. 

As a reminder to our regular garlic customers and as new info perhaps for our more recent customers, the garlic is currently curing (drying), prior to being cleaned up and ready for sales. We maintain a good air flow around the curing bulbs and monitor their drying process closely, but depending on the weather (heat & humidity mainly) the curing process takes at least 2 weeks. Adequate curing is essential for the longevity of your garlic, as the drying prevents mould and rot setting in, the firming up of the cloves and drying of the skins protects the garlic from bruising, also preventing disease. Proper natural curing (as opposed to 'rapid drying' used in large-scale production) rather than putting it through sudden extreme change, helps maintain the garlic's integrity and curing with the 'necks' (stems) intact has also been shown to vastly reduce the occurrence of disease and therefore aid longer garlic storage. After curing and before sending the garlic out to you, it is all trimmed and cleaned of detritus and dirt by hand, bulb-by-bulb, to further help storage longevity and as part of our care and quality assurance and our commitment to providing you with a final product that is appealing and easy to handle.


Otherwise, the rest of the new produce season is burgeoning...although still up & down, weather has begun warming up here. Some early leafy greens are ready. The woody herbs are lush again. Compost is still being turned and the ready mix is spread prior to plantings. The 'bare' earth not still under green manure coverage, is alive with new vegetable crop growth. Our seedling plants are mostly in the field now and new crop seeding continues on a regular basis for months to come. A lot of weeding is going on now too (rain + warmth = even more WEEDS!) A lot of effort and planning is afoot towards an abundant imminent new growing season.



Recent Posts


Tags

shallots organic farmer organic weed managment garlic bulbs Worldwatch Institute Fertiliser website Barbara Ross Summer produce Golden Shallots Genetically Modified Seeds home grown tomatoes bird scarers green manure crop Melbourne Farmers' Markets heirloom vegetables Farmers' Markets Heritage Beetroots Boroondara Farmers' Market soil preparation Corn Dollies old fashion tomatoes organic vegetables Daylesford Jerusalem artichokes garlic sales online sharing capeweed Pope Joan cafe Food ethics heritage tomatoes home made preserves The Chefs Table lavender harvest garlic update Vic Central Highlands Weather Daylesford Victoria rocket Cool climate veg growing Lavandula ABC Delicious Produce Awards 2010 mulching Victorian Farmers' Market Association Accreditation seedlings blog organic tomatoes Blakes Feast Catering Pigs Will Flog Community Blog culinary herbs Australian garlic relocalisation Daylesford-Macedon Harvest Festival 2011 polytunnel Angelica Organic Farm Irrigation Andrew Blake zucchinis VFMA soil food web Japanese Mustard Greens Monsanto autumn produce Joel Salatin new season Swiss Italian heritage garlic braids herb bouquets Ethical eating backyard poultry GM Foods organic industry Angelica Organics organic garlic Spring Angelica heirloom Tonia Todman rain garlic plaits Compost mesclan salad heirloom tomatoes Christmas 2009 garlic harvest Rocambole roses and herbs organic pest control seed raising Winter Warmers zucchini flowers eschallots lavender farm new season garlic Lake House organic farmer, website, blog, sharing garlic harvesting bok choi Snow Sunflowers Blumin GE foods Vogue Entertaining and Travel Produce Awards ABC Delicious magazine Matt Wilkinson open pollinated Spa Country Andrew Blake, Blakes Feast cucumbers Organic chickens

Archive