Garlic Update, August 5th: Due to the damp weather, the garlic may not be fully cured. I will deliver some this week from the first lot that was harvested, but will leave the rest for another 7 days. This will improve its keeping capacity.
Garlic Update:
All of the Garlic is harvested and strung up to cure for the next two weeks. We have a minimum of 10 bulbs per half share and 20 bulbs per full share. there may be a couple more, depending on the varieties I choose to retain for seed stock.
I'll be including all of the garlic in one or two deliveries, so that you may have the opportunity to compare the different varieties. I'll be looking for your feedback for taste, heat, and cooking qualities. Garlic is turning out to be a great performer here at Whitsend, so expect more for next year...
As the Garlic beds are cleared, we start to prepare for our fall crop of cabbage family crops - Daikon Radish (Watermelon and Myshiagi varieties), Asian Cabbage, Arugula, Bau Sin, and Brocoli.
A note about plastic:
We are always looking for ways to decrease our use of plastic. This year, our fruits and potatoes will start to come in paper bags. Let us know how this works for you. I feel that the paper is much better suited to these crops as they allow the produce to "breathe" and don't hold moisture against the skin of the fruit or tuber. This will improve shelf life.
Until our technologists are able to come up with better materials (all they need is the incentive of money), we shall continue to use plastic for most other crops. These allow the produce to retain moisture between harvest and delivery. However, bear in mind that mid or long term storage in plastic is not ideal for most fresh foods. Leaves need to breathe, for example (that is why our bags are always left open during delivery).
Ideally, leaves should be stored in damp cloth. Roots that go soft can be rehydrated by immersing in water for about 24 hours. By the way, we have been allowing our Pak Choi to wilt slightly before delivery - this prevents the delicate stalks from breaking too easily. Place in water for about 12-24 hours to re-hydrate is desired. This particular variety (Long- White Stem) seems particularly delicate. As such, you will never find it in your grocery store as it is simply not suitable for being trucked across the continent. I hope you are enjoying its mild flavour as much as we are.
A note about Green Potatoes:
We try to cull out any green blushes from our harvest (I take these ones home). In the event we miss one, simply pare off the portion with the green hue. Accounts vary as to how "bad" green potatoes are. The rule of thumb I use is that if the tuber has a very dark green hue, it is composted into next years food. Light green is "farmhouse only".
The variety of White Potatoes you are getting is called Onaway. These are a very short season potato best used for baking or roasting. They are usually small to medium sized. They have a very thin skin. So thin, in fact, we have a difficult time removing all of the farm soil without rubbing off the skin.
The smallest potatoes are best prepared by agitating in running water to clean off soil, slicing or quartering (very small ones can be left whole), and roasting in the oven until tender. Better yet, roast with garlic cloves, turnips, micro carrots, Rosemary, etc.
Potatoes and Turnips and or Rutabaga mashed together make a great combination, and very quick leftovers for a busy day lunch.
Coming soon - Red potatoes (Red Norland's). These are best for boiling or roasting.
A note about Fennel:
All parts of Fennel are edible.
The bulb is the main attraction - dice it into salads or cook it with fish. The leaves can also be added to salads.
The stalks can be chopped and used as a replacement for celery in cooked dishes (a little too tough to eat raw).
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Not everything in our field is a rodent out to get our food!We have been seeing some "large mice" recently. At least, I thought they were a bit large for mice, but no tell-tale tail (ie that close cousin of the squirrel, Rattus Rattus).
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| photo sourced from Wikipedia |
They are generally carnivorous, eating everything from worms to mice. They are one of the few mammals that have a venom, often using it to paralyse their prey for storage in their burrows. Another reason why small farms can be dangerous for small, vegetarian animals...
In other news, the Garlic is ready for harvest. We'll be going through the Garlic beds over the next week or two, taking notes to compare the different varieties for criteria such as size, soundness of cloves, and potential for reserving as seed stock. The Garlic will then be hung up in the barn for two weeks to cure. When that is finished, you will start to receive it in your baskets.
A small number of the most promising varieties are being allowed to go to "seed". Garlic creates bulbils, from which new seed sock can be generated. These are seed-like structures that are packed within a maturing scape. These will enable us to start our own seed stock. Garlic grown from bulbils generates very small cloves, so these cloves are re-sown for about five generations (one generation per year). Each generation, we will select the best bulbs, and re-seed them. The resulting off spring, or at least the very best off spring, will have adapted to the particular conditions of our farm, and (in theory) be very well suited to the particular conditions of Whitsend. In other words, I assume they will have a sharp flavour, go to seed quickly, and tolerate dry conditions.
As per a suggestion from one of our customers last year, we will deliver several marked varieties each week. This will allow you to compare the different qualities of the Garlics.
One variety, Persian Star, seems to be a late bloomer. It just curled its scape this week, so you will receive a scape or two in the harvest soon.
One other note - I have added Endive to your harvest this week as I am worried that it will go to seed soon. This Endive appears to be similar to a small Escarole, so probably best prepared by braising. This is a new endeavour for us, both for growing and for eating. I understand it is much in demand by folks who prepare veg juices that are used for medicinal purposes.
Talk to you soon,
Bob