Our farm stand, like most farmers markets in the area, is weather dependent; meaning if the weather is good then we can operate, but when the weather is rainy or once the inevitable cold and snow arrive the farm wagon will not be open. Customers will still be able to contact us by phone or email, but the convenience of being able to stop and shop will be gone. Now is the time to stock up on locally grown garlic, before you find yourself standing in the grocery store buying bulbs that have traveled halfway round the world to get there. Our varieties (properly stored) should keep for at least 3 to 6 more months.
ABOUT GARLIC – DID YOU KNOW?
There are hundreds of varieties of garlic. (up to 600 hundred I’ve read)
Garlic takes about 9 months to grow. We will be planting soon and it will be harvested next July.
Fresh garlic is dried before it is sold. This allows the flavor to develop and the layers of skin to dry which allows for longer storage and easier peeling. The drier it is, the easier it will be to peel.
Garlic should be stored in a cool (55-65 degrees is best) location with plenty of air flow and out of the direct sunlight. Never in a refrigerator.
Properly stored garlic will keep for 6 to 12 months depending on the variety.
Once a bulb is open it should be used up quickly, as it will deteriorate quicker from this point.
Most of the Garlic sold in the U.S. is imported from China. California produces most of the garlic that is produced in the U.S.
Garlic is healthiest and tastiest when it is raw. To retain flavor and health benefits add to cooked dishes during the last 10 seconds of cooking.
Although we generally only think of eating garlic bulbs, the young greens may be harvested and eaten like chives, and the stalk which produces a seed head (called a scape) on hardneck garlic can be harvested when young and eaten as well. If you would like to try green garlic please ask us, as we do have it available. Garlic scapes will be available in June.