Still going strong, but with a change in focus.
Task 1 – clean up the gardens, put ’em to bed for the winter. There have been few photo-suiting moments to show y’all but there’s as much opportunity left for that as there is work to be done, which is a lot.
Task 2 – learn to write more clearly.
Task 3 – form like Voltron to process and plant our garlic. We had a big session today to put the little allium ducks in a row. Here’s a preview of what we will be planting in the next week or so, a total of 4320 all within the city limits! This will be the 4th Vancouver growing season for these seeds, we believe they’re getting quite settled in to our climate.
- Chesnok Red – 600
- Russian Red – 600
- Persian Star – 600
- Yugoslavian – 600
- Purple Glazer – 440
- Leningrad – 435
- Musica – 265
- Rojo de Castro (creole) – 380
- Burgundy (creole) – 400
We have a bit of garlic left for sale, excellent for eating and planting, and going for the outrageously low price of $10/lbs. Contact us at email@example.com if you’re interested and check out our product profiles to learn about the distinguishing features of our varieties.
- Chesnok Red – 18.5lbs
- Persian Star – 11lbs
- Burgundy Creole – 2lbs (rare variety price exception – $15/lbs)
- Russian Red – 5lbs
- Musica – 5lbs
- Yugoslavian – 3.5lbs
Throughout the sorting process, there is always a percentage of garlic that is perfectly edible but not quite fit for public sale. We place those cloves aside and send them home with the help. Here are a few images of one way of dealing with an excess of garlic that needs to be used up asap before it succumbs to the rot.
|Materials: Garlic seconds, jars, olive oil, food processor, cutting board and knife|
|Picked over and peeled|
|Into the food processor at a 3:1 garlic to olive oil portioning|
|A few quick pulses|
|Jarred up and ready for the freezer|
One note of caution, put the jars in the freezer right away. If the jars are left at room temperature, we are creating a nice habitat for botulism-causing bacteria. Here’s some more info on the risks.
We let the jar sit on the counter for a few minutes so it thaws enough to scoop some out, then we throw it right back in the freezer.