Monday, October 24, 2011

Farm Talk: The Garlic Planting is Done!

Hello Farm Folk,

Farm Update:
The Garlic planting is done! Over the course of the last two weeks, we have managed to plant 24 beds (approx 150ft x 4ft), including 19 different varieties. And we surpassed our goal of 40,000 cloves planted, totaling approximately 45,000. Starting with 100 bulbs in 2005, to have grown to 45,000 (which we will harvest next summer) is very exciting. Each of the beds is mulched with a thick layer of straw, which will perform many functions. First, it will provide some insulation for the garlic from the cold of the winter. In the spring and summer, the straw mulch will both suppress the weeds, and help retain moisture. Thus, by mulching thickly, we will barely need to weed, and never need to water this crop. Additionally, the straw will eventually break down and provide the soil with organic matter and nutrients. If you are growing garlic at home, you can use leaves to mulch with. The only thing to be aware of in mulching with leaves is that they can form an impenetrable mat, so you need to fluff them up in the spring. For garlic growing instructions, visit With the garlic planting complete, the last big task of the season is done. This week will be our last week of CSAs for the 2011 season, and farmers markets will continue into December. Our attention now turns to clean up, and preparations for the 2012 growing season. And rest!

Recipe: MUSHROOM Pâté (

1 large onion, minced, (or 1 bunch of green onions)

2 garlic cloves, minced

4 Tbsp olive oil

4 cups mushrooms, sliced

½ cup ground walnuts or almonds

½ cup whole wheat bread crumbs

2 Tbsp soy sauce

2 Tbsp lemon juice

1 tsp ground flaxseeds

2 tsp dried thyme

1 tsp dried rosemary


Ø Sautee the mushrooms, onion and garlic in olive oil over med-low heat. Cook for about 10 minutes, or until tender.

Ø Mix all the remaining ingredients in a large bowl.

Ø Throw everything, including the mushroom mix, into the food processor. Blend until a puree forms.

Ø Serve with warm baguette or crackers.

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


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