Sunday, August 14, 2011

Farm Talk: The Garlic Harvest is Done!

Hello Farm Folk,

Check out episode 4 of The Cutting Veg Podcast "Flowers", as Eric discovers the power that flowers offer in courtship:

Farm Update:
Thanks to the hard work of our amazing team of volunteers, interns, and staff, we completed the garlic harvest on Monday. We now have approximately 22,000 bulbs in the barn curing (hanging to dry). Photos of the garlic curing can be seen here: . The curing process is the crucial last phase of growing great garlic. During the 3-4 week curing period, the energy from the leaves and stalk go into the bulbs as they dry. This will provide the bulbs with its last boost of nutrition, flavour, and size, and promote long-lasting storability. Once our garlic is cured, we will clean and label them, and the process which began almost 12 months ago, with preparing beds for planting, will be complete. Then, we can begin to distribute our scrumptious varieties. This year, available for distribution, we will have Israeli, Korean, Persian, Russian, Salt Spring Island, Sicilian, Chinese, Tibetan, Ukrainian, and former Yugoslavia. You will be able to get our garlic at our CSAs, and by placing a bulk order at Now that the garlic harvest is done, our attention turns to "Fall Planting." It's time to get the Arugula, Radishes, Turnips, Asian Greens, and Salad Greens into the ground.. There's several crops that we can all plant in August for an autumn harvest. In addition to the crops mentioned above, other options include Bok Choy, Spinach, and Peas. Last season we planted salad greens as late as mid-September, and were able to get a harvest in mid-October. Happy planting!

Volunteer Opportunities:
Each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. If you are interested in helping on the farm, please rsvp to, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm soon!

RECIPE:Tzatziki Sauce (from
1 (8 oz) container plain yogurt
1 (8 oz) container sour cream
2 large cucumbers
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp fresh dill, chopped
2 garlic cloves, minced
  • Shred the cucumbers and cover with a thin layer of salt. Allow to stand for an hour, until the cucumbers begin to drain. Discard of the liquid.
  • Combine the sour cream, olive oil, lemon juice, dill, garlic, salt and pepper in a food processor.
  • Add yogurt and cucumbers to the blended mixture. Stir with a spatula.
  • Serve chilled.

That's the news from the farm for this week. Until next time, Keep Livin' on the Veg!


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