Many of you have asked, so how is it that you get all this garlic. What do you do? How does it happen? So here you go. The tale of how we may have garlic (well, actually this it just the end part of how we may have garlic, it really starts in October with planting time!). But, since this is what we were doing this week, here you go!
And here areWillow and Eric, doing the garlic dance – shake the garlic, shake the garlic, SHAKE THE GARLIC. So we may all have garlic…(okay, they are just putting it in the truck, but a dance sounds cooler…).
And this, well this is just a big pile of garlic. (So we may all have garlic…).
And this? This is Georgie, showing off the newest high fashion garlic “up do.” No really, this is Georgie hanging garlic. So the garlic can cure. So the garlic doesn’t mold. So the garlic keeps 6 months (or more!). So we may all have garlic (for a long time…).
And for those of you who would like to know what we are bringing to market tomorrow (Coupeville and Bayview), of course…Here is the list.
From Willowood Farm
– Garlic (of course, although just a few of the other varieties so far, many are still waiting to be cleaned, hung and cured…)
– New potatoes! A lovely mix of yellows, whites and reds. True new taters (with uncured skins), ever so sweet and tender
– Kales. Two kinds and great recipes!
– Quinoa greens. This is seasonal treat. They can be used as salad greens or lightly cooked. Mild, nutty taste.
– Beet bunches – Golden, Red, Chioggia – you name it we got it!
– Baby carrot bunches
– Cippolini onion bunches
– Tropeana Tonda onions (famed Italian “top shaped” red onion…)
– Rainbow Chard
– Fava Beans (try them grilled, we just did it tonite – yummy!)
– Mesclun and Leaf Lettuce mix – perfect for summer salads!
From Prairie Bottom Farm
– Big Carrot bunches
– Beet bottoms – great for canning
– Green Roma Beans! Wow! So early!
– Sugar Snap Peas
– And more…
We hope to see you tomorrow!
Willowood Farm of Ebey’s Prairie