Wednesday, August 8, 2012

Cleaned and Graded

It's my least favorite task. Cutting the roots and leaves to their proper lengths, then meticulously cleaning the bulbs with a brush, making sure to avoid removing too many bulb wrappers, all the while inspecting each for blemish, disease, and good form. I can do 30 to 50 an hour depending on the variety and size. Next year it will have to be different.

 Compost and decayed wrapper cling to these Artichoke.

I finished cleaning and grading all the garlic and shallots after a couple of 12 hour days this past weekend. The racks will stay in the studio with 24-hour fans until we return from Minnesota. Be on the look out for my call to sale! I have a little over one thousand to market, some large, some small. I will bundle the different varieties, although I do not have enough that all bundles will have all varieties. The early bird will get the full compliment. All sales will help me grow bigger and better this coming fall on Long Island's east end.


  1. Amazing! As a fresh garlic lover, aside from what is available at a farmer's market, I don't think I have ever tried different varieties of garlic! Hope to see them on sale. BTW, are any of your varieties ideal for roasting? If so please suggest.

    1. Agatha, it is often said that the variety Purple Stripe are ideal for baking. That said, I think any large cloves variety is great. Rocamboles because they have the richest flavor and are easy to peel. Asiatic "Japanese" has a subtle floral note when heated, like honey. Porcelain variety are also easy to peel with large cloves.

      I'm planning on offering these as variety bundles so you can try most of the varieties. Next year I will have much more and should be able to offer specific cultivars.

    2. Also, I feel confident in saying that a large majority of farmer market garlic is a
      Porcelain variety- usually under the cultivars "German stiffneck" "northern white" "German white" or "German hardy". They're all nearly the same, are quite cold hardy, grow large and vigorous. That's why farmers prefer them. They are some of the easiest to grow. I grow these too because they are easily a favorite.


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