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July 19

Digging our first garlic is always an exciting time for us and this year has been no exception. From the time we plant the bulbs in the fall, then mulch them with straw, fret over them in the cold nights of winter, make sure the new sprouts are uncovered in the spring and begin the never-ending task of hand weeding, we always wonder how the garlic bulbs buried in the earth are making out. So when the scape season ends and we start selling fresh garlic right from the earth we are always keen to see how the whole process has played out and pleased when the bulbs look and smell great.

We got our first orders for fresh garlic late last week and, wow, what a great feeling when we saw how wonderful the bulbs look. And smell. We dug up some Music, Red Russian, Chesnok, Georgian Fire and Tibetan for a few customers who visited us and all of us were thrilled (well happy anyways) to see big unblemished bulbs full of firm cloves coming out.

In a roundabout way that brings us to our latest update. We have sold, via pre-order, roughly 75% of our garlic this year. It is gratifying to us that so many of our customers have placed orders with us in advance of the garlic ever seeing the light of day and we are very thankful.

We are sold out of Chesnok, Kyber, Aliah, German Red, Leningrad, Italian and French Roca varieties. Still available are Music, Tibetan and Russian Red and, in small amounts, Georgian Fire and Romanian. These are available either fresh from the ground (dug on the spot) or to pre-order, harvested later and cured.

We have dug a few of the Music, Tibetan and Russian Red and they look super. They, along with Chesnok, are the varieties we planted the most of and they are quite popular during Alberta Open Farm Days (August 14 and 15) when we hope to have 250 to 300 visitors at the farm.

We can tell the stages of the summer season by where we are in the garlic – now scape time is ending and fresh garlic is here. Soon it will be time to harvest the garlic and begin the process of curing and drying.

July 12

Ode to potatoes :)

Alberta is famous for tasty root crops and when you eat a freshly dug potato you understand why - the flavour is wonderful. A treasured cookbook here is Food That Really Schmecks by Edna Staebler and in a recipe she instructs us to peel potatoes and reserve the starch to thicken gravy. Why do we buy cornstarch? Her comment made me question something I heard about early potatoes containing more starch than later potatoes. I think it's the opposite. Early potatoes have a much higher water content and I think that's why they don't store very well. It's best to dig up enough potatoes for a couple of days then get more when you need more. As the summer progresses the potatoes can sit for longer and still taste great until at the end of the summer, potatoes have substantial skins that allow them to be stored for a very long time and you can buy pounds and pounds of them. The first picture is of one pound of potatoes (about 12 small potatoes) and that's a generous meal for two people who love potatoes. You can see about how big they are in my hand. We give the potatoes a quick wash and brush with a soft vegetable brush which we have in the barn for you to purchase ($1.75). We cut them into roughly equal-sized pieces and leave the little ones whole. We got a tip from a friend who's a fabulous cook -- she steams her potatoes and it works really well.

one pound of potatoes at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab potatoes at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab potatoes at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab potatoes at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab potatoes at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab potatoes at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab        

July 11

Scape recipes:

Garlic Scape Soup

1 pound garlic scapes

2 litres chicken stock

Salt & pepper to taste

Herbs to taste – parsley or whatever you like (basil, thyme and rosemary all taste great)

Cream – 1-2 cups

 

Heat the chicken stock to boiling. Coarsely chop the scapes into pieces (5-10 cm long) and add to the stock. Cook until just tender (10-15 minutes). Pour the stock with scapes into a blender and blend until the scapes are 1 cm or less, then return to the pot and bring back to a boil. Add salt and pepper plus herbs, heat until wilted if using fresh herbs. Add the cream and heat until hot and enjoy! A parsley leaf and a tiny scape make a great garnish when serving. This soup freezes really well.

Garlic Scape Marinade

1/3 cup soy sauce

½ cup vegetable oil

1/3 cup lemon juice (or apple cider vinegar or wine vinegar)

¼ cup Worcestershire sauce

2 or 3 garlic scapes

4 large basil leaves

2 large parsley leaves

½ teaspoon each salt and pepper

Put everything in the blender and chop and mix, then pour over meat. Refrigerate for up to 8 hours, drain marinade and cook as desired.


Buttermilk Ranch Dressing


1 cup buttermilk

1 cup plain Greek-style yogurt

1/2 cup mayonnaise

3 garlic scapes

5 big parsley leaves (or 1/2 tsp dried)

fresh dill (or 1/2 tsp dried)

chives or onion greens (or 1 tsp dried)

cracked pepper

Blend well and enjoy!


Garlic Scape Pesto

 

10 garlic scapes

¼ cup pine nuts

½ cup grated sharp cheese

¼ cup vegetable oil

Pinch of salt and pepper

Coarsely chop scapes in a food processor and add nuts and cheese and chop to combine. Drizzle in oil and salt and pepper. Enjoy wherever you’d use pesto – crusty bread, on fresh pasta or grilled meat or vegetables.


garlic scape at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab garlic scape at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab garlic scape at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab garlic scape at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

The above scape pictures are from previous years! And this year we finally found out the name of a weird growth on some raspberries and wild roses in the woods: Spiny Leaf Gall Wasp according to an excellent website called Insects of Alberta.

spiny rose wasp gall at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab spiny rose wasp gall at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

June 6

We are in the middle of super weather right now: we had lots of sun and now are getting some welcome rain. The garlic looks amazing and vegetables are growing well. We have lots of tomatoes waiting in their newspaper pots for planting out in the garden. It was too hot to plant them last week and we have a couple of cool nights in the forecast but then it'll be time to get them in the ground. Lettuces look good, although the red leaf lettuce was transplanted when it was very hot and it's suffered a bit. We'll see how many survive in the next week - we have a pot of red lettuce transplants that we could fill in spots if we need to. Lettuce needs so much room in the soil - a planter that gets seeded in the house in the early Spring takes a long row of soil in the garden. Last year we had a portion of the lettuce growing in the main garden and we found that once it got established it was really hardy and the taste was better when grown in the soil. A gardening show on the radio this week mentioned how they don't support using soil dessicants like Round-up to kill weeds before planting (or at any time) which we completely agree with - weeds might be annoying but they may be contributing to the health of our soil so we live with them as well as we can. We planted beets, carrots, peas and rutabaga in wide rows and they're coming along well. We have a couple of types of turnip that should have tasty greens and tender roots that will be suitable for salads and summer pickles! Potatoes are really growing well and the onions are coming on strong. It takes a few days for the roots to take hold once the onions get transplanted. We have dill, cilantro and parsley growing in the garden although only parsley is pictured here. The tomatillos are planted in the big planter and the weather has been punishing for them with the hot winds we've had that stripped them of lots of their leaves but they seem to thrive in hardship - we see their stems getting stronger and new leaves starting to emerge. We'll use our email list to let people know when things are ready to eat so if you aren't on the list and would like to be, please send us an email and we'll add you. We'll post of facebook and instagram also if you'd like to follow us there.

garlic patch in early june at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomatoes in newspaper pots at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab red leaf lettuce at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab iceberg lettuce at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab butter lettuce at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab butter lettuce at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab beet at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab carrot at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab peas at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab rutabaga at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab potato plant at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab onions at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab parsley at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomatillo blossom at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab               

May 24

There was a really thought-provoking article in The Guardian International online edition this morning (May 24, 2021). Shop local was the main take away, but it was backed up by masses of statistics and discussion prompted by EU Common Agricultural Policy (CAP) talks. For us it was like a customer appreciation article, because the truth is that it has to matter to consumers for producers to farm in the best way for good health, beneficial soil practices, conservative green space management and proper animal welfare.

We don’t kill weeds chemically or spray out grass and weeds anywhere on the farm. We believe that the complexity of plant, bug and microbial life is beneficial to the soil and to wildlife and also that it contributes to great tasting produce. The variety and abundance of wildlife is evidence of the health of these practices.

We don’t use fertilizers. If the soil is healthy and we don’t crowd plants into every available space we expect that the natural fertility of the soil will be adequate. The taste of our produce is the most important thing for us, not producing the biggest.

Our cattle have an abundant, comfortable life. We do our best to work with their natural instincts and minimize any stress on them.

When our customers appreciate our efforts by supporting us that is the ultimate confirmation for us. That’s the power of shopping local – using your money to reinforce your values.

The article can be read here: https://www.theguardian.com/environment/2021/may/24/fewer-bigger-more-intensive-eu-vows-to-stem-drastic-loss-of-small-farms

One aspect of the CAP is that large, corporate farms in the EU are the beneficiaries of a disproportionate amount of funding, which was put in place to achieve the goal of supporting small farms. It’s difficult to get the outcomes desired for certain, but that just underlines the importance of individual actions like shopping local!

The goals of CAP probably match exactly with what most of us want. "Reforms to the CAP to be brought forward this week by the EU will include measures to encourage farmers to leave more space for wildlife, to adopt organic standards for livestock, to use less chemical fertiliser and pesticide, and to nurture healthy soils."

The beauty of our customers is that they encourage these values with their purchases. We do our part to reward our patrons by keeping our prices very reasonable. Because we don't fertilize or spray, we save that money and although we grow our produce organically, we aren't certified so we don't spend money on that either.

As consumers we can't rely on governments to make the right policies. We should make choices that conform with our values. We appreciate that our customers shop locally and support our efforts.

 beets emerging at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab peas emerging at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab potatoes emerging at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab scottish highland cattle at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab scottish highland cattle at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab    

May 18

We're getting a good rain today, so we thought we'd update some pictures and share a picture of a tiger salamander we saw last week in the garden. It was really big and healthy looking. There's another picture of it on the photos page. We only have two types of salamander in Alberta (according to the Nature Alberta magazine Spring 2021 edition): tiger salamanders and long-toed salamanders, found in the mountains. We don't spray out weeds or add fertilizer to our vegetables, and the soil is full of worms, beetles, and seeds which probably appeal to the salamanders. Lots of onion transplants are growing outside now, along with parsley, cilantro and dill, but other transplants are waiting until the risk of frost is past - basil, dill, lettuces, marigolds, thyme and tomatoes, of course! Watch here for news of the lineup of vegetables coming this summer.

tiger salamander at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab parsley transplant at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab cilantro transplant at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab basil transplants at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab dill transplants at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab salanova lettuce transplants at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab marigold transplants at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab thyme transplants at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato transplants at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab    

May 15

Now we're busy! Lots of seeds are planted, especially the root vegetables. We have a couple of new turnips that are great for fresh eating and the greens are super in salads or a stir fry. We've planted lots of beets and plan to use some panels to keep the deer from eating them, haha. We have a few types of carrots this year and a few types of lettuce. Salanova is a butter lettuce that we'll have this season for your enjoyment. We've planted lots of potatoes, including a new one for us called German Butterball! One big job right now is transplanting the onions. The red onions germinated really well this winter so we'll have lots of them, along with the Trekkers and Walla Walla sweet onions. We're watering them as we plant them because it's quite dry here right now, although we have rain in the forecast next week so we're hoping to get the onions all in before the rain starts.

ruby ring onion transplant at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab ruby ring onion transplant at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab watering onion transplants at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

May 6

It's a great time of year in the country - watching fall crops like garlic emerge and preparing to plant spring crops, seeing the woods and fields turning green (anytime now) and observing birds and animals getting ready for the next generation. A non-profit organization called Nature Alberta featured pictures of Saw-Whet owl juveniles in their Spring 2021magazine. The owls are gorgeous and they were noticed by someone out for a walk in Sylvan Lake - awesome! This week we saw a bald eagle in with the cows. It appeared to be gathering hay and straw for its nest and the cows were completely willing to share. On the photos page we put a few more pictures of the eagle since it's magnificent and some pictures highlight the fabulous feather details, or show how the eagle tucks in its talons in flight.

music garlic at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab leningrad garlic at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab new growth in the woods at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab honeyberry blossoms at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab bald eagle in the cow pen at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab                      

April 24

We found a charming book while organizing the bookshelves this winter called The Pattern Under the Plough by George Ewart Evans (published by Faber and Faber in 1966). It's full of stories from East Anglia but they're universal to country and farm life everywhere. The author quotes an old proverb: farmers should live as though they were to die tomorrow and to farm as if they were to live forever. The author discusses the ancient belief of planting crops according to the phases of the moon which we had heard of before, but haven't put into practice before. This year we're going to give it a try. The guideline is to plant root crops when the moon is waning and above-ground plants when the moon is waxing. The calendar says we'll have a new moon on May 11th, so if weather permits we'll plant root crops before then and the tomato transplants, beans, corn, pumpkins, cucumbers and zucchini after the 11th. Much will depend on the temperatures in May of course, but we're interested to try it.

In the barn this year we'll have some books called Storey Country Wisdom Bulletins. From the publisher: they offer practical, hands-on instructions designed to help readers master dozens of country-living skills quickly and easily. . . their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life. The titles we have are pictured below and just so you know, the Planning and Planting a Moon Garden doesn't refer to the moon cycles discussed above - it's about having a beautifully scented garden for people who work long days - but we aren't certain what the book contains. The bulletins were slipped into re-useable sleeves the day they arrived at the farm to keep them clean and to ensure that only their owners will flip through their copy. We have a few titles that will be available to look through when you're here so you can see how useful and interesting they are.

scw Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab Storey Country Wisdom Bulletin at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab                  

April 9

For years we've planted onions from seed into a rich soil mix and then transplanted them into the garden in May. For a couple of years we've used the same method for lettuce, and this year we added marigolds and tomatillos to be grown this way. It takes the least amount of inputs and space and the plants are so vigorous that it works well. When we're transplanting this year we'll do some updated videos so people can see the strong root systems they plants have that ensure their success. Luminous basil, parsley and thyme are pictured below. We still start these in individual pots, then put them into newspaper pots before planting them in their final location.

Our moose family is back and there's a new picture of them on our photos page.

lettuce seedlings at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab marigold seedlings at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomatillo seedling at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab basil seedling at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab parsley seedling at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab thyme seedling at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab     

March 23

Newspaper pots are a big item here right now. Seeds are coming up and once they need the room to spread their roots they're so much better off in soil in the small pots. We use Pro-Mix with vermiculture compost and it's rich and healthy. It's also very much easier to gauge the water needs of the seedlings when they're in newspaper pots. It's a simple origami project and we made a video showing how we make them. There's also a video showing how they help you tell when a transplant needs water. Given that we don't get many newspapers in physical form we're trying a few pots using origami paper, although we're much happier reusing and reducing! The pots even get recycled into the garden during the growing season - so we'll continue using the newspapers we do have until we have to make a change. This year we'll find out if the heavier paper decomposes well enough. 

origami paper pots at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tray of newspaper pots at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab     

March 9, 2021

Even though we probably will have some cold weather yet, it's starting to feel like Spring and we're ready for Spring! The onions are growing well -- we have lots of Trekker, Ruby Ring and Walla Walla growing in the windows for transplanting when it's warmer. We found a basket of onions in the cold (cool) room today happily. We thought we were out, but when we went to see how the garlic we bought for Spring-planting was doing, there were about 20 onions we forgot about. They likely were put there for a picture and then just stayed there. The Trekkers are still completely firm and delicious. The Ruby Ring are getting ready to sprout so we removed the middle sections but found the outer rings still crisp and excellent. This is exactly what we'd expect and we should use the Ruby Ring and enjoy the Trekkers last. We didn't have Walla Wallas left for longer-term storage, but they aren't supposed to last until the new year and should be used in the calendar year they're planted. If the onions we found today had been strung up they would be in slightly better shape possibly, but they are really nice regardless. Unfortunately the garlic was bad, so we'll only have a bit of Spring garlic to plant. Maybe next year we'll save some of our own for a more proper, larger-scale, experiment.

 trekker onions at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab trekker onions growing at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab ruby ring onions at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab ruby ring onions growing at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

February 20,2021

We made minestrone soup last week and really liked it. Its main characteristics are beans and Italian seasonings - otherwise it's a tomato vegetable soup. To make a more substantial meal add more beans and pasta. Usually when we use beans we boil twice or three times as many as we need for the recipe and freeze the extras for quick use later, but this is the last of our beans for this winter. The garlic is still looking really firm and nice, happily.

After the tremendous cold weather we had lately the onions are echoing our joy at feeling the sun's rays.

last of the beans at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab last of the beans at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab clove of music garlic in february at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab minestrone at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab minestrone at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab minestrone at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab onions in the window at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

February 2, 2021

We're having soup weather right now. Our tomato passata makes a great base for soups and we've tried a couple of new (although obvious) soups. Today we made a vegetable soup that tastes like a canned version that's super but a home made version is tastier and healthier. It's delicious made with frozen vegetables which means it's also a really quick dish. It's good with fresh vegetables but will need more simmering or the crock pot which is totally fine. You may need to add water to keep your broth thin enough to cook the vegetables through. Years ago I read that cooked tomatoes have higher nutritional value than fresh tomatoes, which was surprising, but now that we cook with so much tomato I wonder if it's mainly because you eat so many more tomatoes when they're cooked into a sauce or passata? Either way, the tomato base is tart and strong and the soup is so flavourful! When cleaning out the cupboards last fall we must have gotten rid of the barley - put it out for the birds, probably. A quarter of a cup of barley would be a really tasty addition. Next time we'll make minestrone and share our recipe.

 heating tomato passata at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab frozen carrot at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab vegetable soup at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab vegetable soup at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

January 20

Happy New Year! We wish everyone the best for 2021 and let's hope we return to normal soon. Winter is seed ordering time and it's a great project for us and all gardeners. Dreaming of Spring and fresh produce is so fun, isn't it? We saw some charming newspaper articles from the UK showing the largest of different types of vegetables so we're going to try growing some big ones of our own for 2021.

onion seedling at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab onion seedling at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab onion seedling at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

December 27

The winter continues to be so beautiful (we don't really consider winter starting December 21st around here). We had a hoarfrost this morning that was spectacular. Last week when it was quite warm we saw piles of dissected spruce cones that squirrels had taken apart for their seeds which sit at the base of the individual scales of the cones. Squirrels must sit in the sun and patiently take the cones apart and store the seeds for when we have a cold spell.

 bronze crow by Michael Hames at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab frost at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab squirrel cone at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

December 14

This weekend we started using garlic that we planted in the Spring of 2020. We planted it in May as early as we could. It emerged quickly once we got some warm weather, which was later than usual in '20 and every clove sprouted, which was an excellent result of course. Through the season we worried that it was far behind the typical Fall-planted crop - the seed garlic for those Spring-planted rows was garlic that we had kept over for our own eating and it was mostly very small cloves, which we normally wouldn't use for seed. Nonetheless it thrived, and we picked it fairly late - around mid-September. About three quarters of the plants were differentiated nice garlic bulbs and about one quarter of the crop was undifferentiated rounds with quite a thick neck. We didn't keep these although we wish we had just to see how they looked now. Most of the nice-sized bulbs went to our final pre-order customer in the fall of 2020, but we had a small amount leftover for our use. Last week we noticed that the bulbs are really nice and firm. We cooked some tomato sauce with a few cloves and were impressed. The taste is completely the same as our fall garlic and the texture is perfect - crisp and juicy and as strong as the fall-planted cloves. We'll plant anything we have leftover this year again in the Spring of 2021 and treat it with a bit more respect (such as weeding it) and discover whether last year was an anomaly or whether planting in the Spring is a good alternative. The pictures show the Spring garlic in the garden in July, hanging in September and on the counter in December.

spring garlic at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab spring garlic at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab spring garlic at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

December 3

The new garlic-drying barn arrived yesterday! Thanks to Classic Barns in Spruce View, AB (west of us on Highway 54) for their good work. We can picture rows of garlic and onions, baskets of potatoes and tomatoes - can't wait for spring, haha.

garlic drying shed arriving at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab barn at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab barn at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

November 24

Spanish Rice

3 cups tomato puree (tomato passata)

1 cup water

1 ½ cups rice

1 medium onion (or more to taste)

2 cloves garlic minced or sliced

2-3 tablespoons oil

1 teaspoon salt

1 teaspoon cayenne pepper (more or less to taste) this is fairly picante

 

Mix tomato, water, salt and cayenne in a medium saucepan and wait for rice mixture to turn on heat. Heat oil and sauté rice for about 3 minutes, until it’s turning golden brown, then add sliced onion and garlic and cook a further 3-5 minutes until onions look translucent. Add mixture to the tomato pot and heat until it’s boiling. We use a long grain parboiled white rice which then needs to simmer with a lid on for about 15-20 minutes, until the liquid is nearly absorbed, stirring occasionally. Then remove the pot from the heat source and let it sit for a few minutes to finish absorbing the liquid. Serve and enjoy!

It’s great with plain meat (fish, steak, chicken, pork chops) or with sliced meat cooked with a chili seasoning (cumin, coriander, salt, pepper, cloves, oregano, garlic) and with sautéed sweet peppers.

November 2nd & 3rd

Each Spring we notice the odd garlic clove sitting on the surface of the soil instead of sprouting like it should be. Why do they get ejected? We really don't know why it happens, but right now we have about two-thirds of the rows covered with straw so we don't know what's going on underneath and the remaining one-third are waiting for cold weather to return before we cover them up. We noticed a clove sitting on the surface of the soil this morning so we dug a hole to re-plant it and inadvertently dug up its neighbour and were pleased to see the root growth. Soil conditions are excellent with nice moisture and no frost, although before the recent warm spell we did have a couple of inches of frost. On Tuesday morning we found this skull at the edge of the woods. Months ago there was a pile of huge feathers close to this spot and we knew a big bird had been eaten but imagine finding the skull - it's gorgeous. We'll have it in the barn next summer for people to see.

straw covering the garlic at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab garlic roots in November at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab eagle skull found at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

October 15 

The farm's autumn schedule is mostly finished. And, although 2020 has certainly had its trials and tribulations, we had an amazing year at Garlic Goodness thanks to an excellent growing season and the loyalty and patronage of our super customers.

Our garlic crop was largely pre-ordered early in the summer and our potatoes, onions, beets, rutabaga ad carrots sold out as well. Tomatoes, always our last crop to mature and sell, were almost entirely sold this year before they even turned red and were popular in delicious puree. Our Highland beef sides sold out mid-summer.

One of our goals has always been to keep prices very reasonable so that our produce is accessible to everyone. We think we've achieved that.

This fall we planted our largest garlic crop ever with 12 different varieties. Along with Music (developed in Canada) and Chesnok Red we have back by popular demand the hot Georgian Fire, German Red, French Roca and Leningrad. New varieties come from places around the world and are new to us, and, we think, to Alberta. Making their debut are Tibetan, Italian, Romanian, Khyber and Aliah. In addition, we planted lots of Russian Red after receiving several requests for it. Each garlic type has its own characteristics and we sourced the seed bulbs from the highest quality sources available so we are excited to see the results in the spring.

We're wishing you all the best over the winter and we hope to see you all in 2021.

garlic field in october at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab cow and steers at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 


October 3/5/6
September is a busy month on the farm, I see. Cleaning garlic and getting ready for planting dominates our days, along with picking everything else! We got an early frost and brought in our tomatoes. As they ripen we've been making tomato puree and we'll share some recipes for using it. Last night we made chicken cacciatore. There's a you tube video showing us making tomato soup. The 'recipe' is to reduce 3 cups of tomato puree to about 2 1/4 cups and add 3/4 cup of whipping cream, heat through and enjoy. We perfected our recipe for Spanish Rice tonight.
chicken cacciatore at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab spanish rice at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab           

September 2
Here's a summary of recipes this season:

Chipotle Mayo, Roasted Potatoes, Fried Onions, Fabulous Potato Salad, FPS Version 2, Traditional Potato Salad.

August 26

We're nearly finished picking garlic! For those who saw the rows of garlic that still had their scapes on this year so that we could distinguish between German Red and Chesnok Red here are pictures that show the big bulbils of German Red on the left and the smaller bulbils of the Chesnok on the right.

bulbils at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab bulbils at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab
August 3

I was reading a psychology article that was making the point that our brains will make up a story to fit the situation in which we find ourselves. I can’t remember where I read it or I’d cite it. It’s fascinating to me because we want things to make sense, so we fill in logical assumptions. The experiment mentioned in the article had two groups: one had to work really hard to be allowed to join a group – pass tests and pay a fee, whereas the second group was given instant admission. The group they joined was the same for both groups – purposefully boring and tedious, a bit rude and obnoxious. After a time, the participants were surveyed about their impressions of the group. Those who had to invest a lot to join rated the group much more positively than the second group, which rated the group as boring, etc. The conclusion from the academics was that our brains assume that if we worked so hard to gain membership it must have been time well spent. The reason I was thinking about this was because we kind of take pride in our low prices, and we set them to be affordable for everyone while providing a decent return for us. Our quality is as high as we can make it. We don’t use any chemicals to spray weeds or bugs, or fertilizers to maximize yield. We feel like we have lots of room and we’d rather plant more plants if we want more produce on offer. We’ve read and attended lectures that say diversity of plant matter and an abundance of organic matter are critical for soil health so we attempt to maintain and improve our soil. We have clean, soft well water that we use if we need to water the gardens. We do pretty much everything by hand and by ourselves with help from our adult children when they’re free. For these reasons we could charge a premium price and there’s no question that the vast majority of our customers could afford to pay a high price like they would for boutique, exclusive items. We want to make some money from the farm and we set our prices so that we’re happy with our return, don’t get me wrong. But we want to have everyone able to afford our produce. What we don’t want is for anyone to think that it’s not awesome or amazing because they didn’t have to pay a multiple of the grocery store price for it! Remember we don’t have regular employees to pay, or pay rent for a store or a booth space, and for the most part you have to come out to our place, which we appreciate very much!

August 2

It's been a hot, hot week! It's really super weather for the garden. The beans are growing well and we'll have some nice dry ones this year. The corn is coming along and when you look at the tops you can see definitely that it's a grass.

cannellini beans at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab corn at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab  

July 24

We made some potpourri this week with beautiful-smelling sweet clover, mainly. To me it smells like the prairies. We have some linen to sew it into to make sachets.

potpourri in the dehydrator at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab sweet clover in the dehydrator at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

July 17

We have Spanish onions growing this year and they're great! As we were told, they can just be eaten raw because they're so sweet. We tried them as onion rings and they were very good that way, too.

spanish onions at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab fried spanish onions at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

July 7

When our kids were younger and we'd have holidays where there were woods we'd often see an odd foam that looked like an animal had spit on the plants. It was so weird, but now we live with beautiful woods, and we see the spit often. It must be an over-abundance of moisture that gets forced out of the plant at a joint because the plant just can't grow fast enough? Kind of hilarious now to think of a bear or moose wandering around spitting on plants :)

foam on a thistle at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab foam on a plant at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab foam on a plant at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

June 29

We planted a few seeds where the beet row was bare and it's very cool to see how the plants emerge: a hoop of fuscia, then the cotyledon leaves flatten out showing the distinctive purple veins. Golden beets have quite yellow veins. Next week we'll share a potato salad recipe that looks amazing - hot crisp potatoes on a bed of greens with a pesto-like dressing - yum! It looks fabulous, but we have to perfect the pesto once we have lots of scapes to work with. We haven't peeked at any potatoes yet, but the flowers are nearly open so we're getting tempted.

beet emerging at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab beet cotyledon at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab golden beet at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab iceberg lettuce at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab red lettuce at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab russet potato flower at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab viking potato flower at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab    

June 25

We're excited - scapes are almost ready! We've set up a table where we'll have the Square card reader so you can pick up your order and pay with tap. Your account will show 'SQ' or 'gosq' when you tap.  Email us: farm@garlicgoodness.ca or text 403-506-2129 with our order. If you prefer you can email transfer us - we have autodeposit so you won't need a password. If you haven't been to the farm have a look at the video showing a bit of the farm.

table where produce will be waiting for curbside pick-up garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab  

June 14

Getting ready for the season: lots of paper bags, scale is ready, card reader is ready. Vegetables are coming along. Pictured below are beets (red and golden), carrots and an onion. In July these will all be $2/pound, along with potatoes when they're all ready. Garlic scapes will be 10 cents and lettuce and herbs will be $1 per bunch. We're hoping to have scapes at the beginning of July and beets and potatoes in the first week of July, weather permitting and we'll email and message when we do.

beet at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab beet at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab carrots at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab walla walla onion at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab      

June 5

Lots of signs of Spring now: violets and wild strawberries, the gorgeous common blue butterfly and haskap blossoms. There's a crab apple tree growing on the flood plain of the Red Deer River - birds must have seeded it there years ago and it's in full bloom. There was a bald eagle across the river from us this morning, and just the bits of a trout left on our side - it was probably waiting for us to leave to finish it off. It looked like a pretty big fish!

violet at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab wild strawberry at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab common blue butterfly at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab common blue butterfly at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab haskap blossoms at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab apple blossoms at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab trout head at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab      

May 25

After years of wondering, I believe we know what the name of our first flower of each season is: palm-leaved coltsfoot (petasites palmatus)! Up close the flower is absolutely gorgeous.

palmate coltsfoot petasites palmatus at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab palmate coltsfoot petasites palmatus at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab palmate coltsfoot petasites palmatus at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab palmate coltsfoot petasites palmatus at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab petasites palmatus leaf at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab petasites palmatus leaf at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

May 25

Quick observation: now that the garlic has been growing for a few weeks it appears that the fall-planted cloves are significantly advanced over the spring-planted ones. Later in the season when we start picking garlic we'll be able to make a better comparison.

May 18
We've had some beautiful warm days this week and are expecting rain - perfect growing conditions. Here's a picture of the view to the river from above. We're waiting for green to emerge and take over.
vista at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

May 7

A few signs of Spring -- moss and lichen are expanding and our version of the crocus is flowering. We haven't got any leaves out yet but this very early flower is out and thriving. Close up the flowers are gorgeous I think. And the beavers are busy gathering material for their dams. We still had snow covering the garlic field two weeks ago so we wondered when we'd see the garlic this year, and we finally have seen some emerge - whew!

moss at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab lichen at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab first flower of spring at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab first flower of spring at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab poplar trimmed by beavers at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab garlic at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab     

May 5

We got our paper bags today! Without family visits it's taken awhile for them to reach us - our son and daughter picked them up in Edmonton and then our daughter from Calgary dropped them off after a distanced visit with her sister. They have a capacity of 10 pounds with a very comfortable handle. The 4 litre milk jugs are to show the size.

new paper bags at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab new paper bags at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

April 28

We have seen so many moose this year! They're a favourite animal here, but it's unusual to see them as often as we have this year that we've speculated that the matriarch is getting old and doesn't cover the usual amount of territory. We love to watch them from a safe distance. This week we've heard the peep owl and lots of frogs - sure signs of Spring :)
moose at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab moose at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab moose at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab moose at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab moose at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab    
April 13

We have quite a bit of snow and the ground is frozen solid. We've looked in a couple of the pots but the garlic cloves haven't done anything interesting - yet! We've planted some Spanish onions called Walla Walla and they're really strong - I can't wait to taste them this summer. One of the containers we seeded into wasn't deep enough for the long roots that onions have, so we transplanted them into a better pot today. Plastic pots that we've saved from buying plants in over the years are great for growing our own plants, but their drainage holes are really big for inside use. We used some cheesecloth to keep the soil in the pot and some newspaper just to cover the hole while filling with dirt - it won't prevent drainage.

If anyone is waiting for new issues of The Garlic News please email or send a facebook message -- uploading the issues is a great job to do while watching sports, but too boring to do without sports! But if someone's waiting I could watch a movie or something :)

experiment pots at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab watering indoor transplants at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab plastic pot at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab paper over drainage hole in plastic pot at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab  

March 26

There were only three tomato seedlings in newspaper pots - the others were mostly in the compostable bags. We needed to get the remaining ones into larger containers but we're out of bags so we decided to improvise. We put a couple into cracker boxes and hope the light cardboard will dissolve over the summer. We're confident that the tomato roots will push through the cardboard since they're so strong. In the picture you can see how much stronger and bigger the tomato in the compostable bag is compared to the one in the newspaper pot. There's a video showing the cracker box tomatoes.

tomato seedlings at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

March 11

Here's a summary of the tomato trials with toilet paper rolls. Tomato seeds are so vigorous that they sprouted well in our soil mix in the rolls. Once they started to form their first true leaves we transplanted them into soil in compostable bags, hoping to give the plants access to lots of moisture and nutrients -- and not to encourage just a major tap root without lots of smaller branches. Once they went into the bags they grew really well, so tomatoes would definitely be a good choice for planting in toilet paper rolls. We tried cilantro and parsley also, but their emergence rate was very low, even though they are really vigorous and dependable when planted into peat pellets (which we did afterward with the same packet of seeds and had great emergence) - surprising! The next seeding we'll try in toilet paper rolls will be marigolds. They're also very strong and reliable seeds, and we love the gorgeous blossoms that attract a ton of bees and seem to discourage some pests. They have a very distinctive smell that I like but that bothers some people and most moles, for instance.

tomato seedlings in a toilet paper roll at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato seedlings in a toilet paper roll at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato seedling in a compostable bag at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato seedlings at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato seedlings at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato seedlings at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato seedlings at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato stem showing hairs that could change into roots at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab  


March 10 red beans and rice at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

This year we're working on dry bean recipes so that we can enjoy this healthy ingredient more often. This week we had Red Beans with Rice, adapted from a great cookbook called Easy Beans by Trish Ross from BC. The recipe is:

Saute 2 cloves of garlic and an onion until soft

add 1 1/2 cup of tomato (paste, puree or whole tomatoes)

add 1 cup of cooked dry beans of any kind

add lots of fresh basil or 1 tsp dried basil, 1 tsp of tobasco and a bay leaf and cook for 20 minutes

Serve over rice of any kind

The beans are from last summer – the cannellini lingot that grew very tall and had gorgeous pods with streaks of red and pink. We’ve been thinking of ways to separate the beans from the pods, but over the winter the pods have opened as they dried and the beans have been really easy to gather. Cooking the beans is simple – cover with 3 times their volume of cold water, bring to a gently boil, remove from heat, cover and let sit for an hour or two. We had to repeat – drain the water, cover again with cold water about double their volume and bring to boil again – remove from heat and let sit for another hour or two. They had a good texture at that point, with the skins still intact. A great tip from the cookbook (and elsewhere) says to cook more beans than you need and freeze the excess for a speedier dinner next time.

red beans and rice at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab dry beans at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab dry beans at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab dry beans at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab   

March 7

We looked at another clove in the growing experiment. We had to bring the pot into the house for a day because it was frozen solid. It doesn't look like there's anything happening yet - the snow cover and cold weather is keeping the cloves dormant, we think.

experiment pots in the snow at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab experiment pot at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab experiment pot at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab experiment clove at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab experiment clove at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

March 4

This link will redirect to a page where you can click on each issue of The Garlic News newsletter.

The garlic news

February 27

The tomato transplants that went from toilet paper rolls (loo rolls) into soil in compostable bags needed a soil top-up today. There's a video showing the top-up here, and a video with captions here.  

 tomato seedlings at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato seedling in a compostable bag at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab tomato seedling in a newspaper pot at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab  

February 22

Young plants are so beautiful! The cotyledon is the first leaves that emerge when a seed germinates. A picture of a statice cotyledon is first - statice is the blue and purple flowers we use as dried flowers with garlic braids and the plants have hardiness, drought tolerance, attraction for bees and other pollinators and interesting winter colour (copper-coloured stems and any flowers remaining stay quite blue). They're a fairly hardy wildflower that grows from seed each year, so they need a hard seed coat to push through the soil early and that's what the picture shows - the first pair of leaves push the tough covering through to the warm sun. The second picture shows that another set of plain leaves emerges to feed the root strength and then the true leaves emerge - saw-toothed with a bit of red. The tomato shows it's plain cotyledon leaves giving way to the true leaves, basil's true leaves are the recognizable middle-creased oval shape, annual dill resembles a tiny palm, true leaves of the thyme show the typical oval spade shape and the rosemary is still the first (cotyledon) leaves - still waiting for their true leaves. Onions don't really have a cotyledon - they come up bent over and then spring up and now they're developing extra stems to feed their growing roots.

statice cotyledon at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab true statice leaves at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab true tomato leaves at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab true basil leaves at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab true dill leaf at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab true thyme leaves at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab rosemary cotyledon at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab onions at garlic goodness growing natural garlic, seasonal vegetables and raising sustainable highland beef in red deer county ab 

February 13

We decided to plant the rolls to allow the tomato seedlings to spread out. The tomatoes planted in jiffy pots then into newspaper pots were growing faster than the seedlings in the loo rolls and we thought maybe the rolls were not allowing the roots to spread. We're hoping that putting the rolls into soil will help the roll soften and dissolve and the roots will grow. In the past we've used compost bags to hold transplants that get too big for newspaper pots, or to put a newspaper pot into if the pot gets too fragile, so we're hoping they'll work. When planted outside the bags decompose over the summer. 

tomato seedlings at garlic goodness growing natural garlic, seasonal vegetables and sustainable beef near innisfail ab

February 9

We're going to do our best to make the loo roll experiment work out - then we can use the peat pots we've already bought, but minimize using peat as we go forward. With the next batch of seeds planted we'll cut the rolls in half - then when a root shows at the bottom we'll put the shorter roll into a newspaper pot to encourage wider root growth instead of restricting sideways growth (assuming the roll dissolves easily once inside a newspaper pot, which we think is likely but will find out!).

tomato seedling in a toilet paper roll as an experiment in 2020 at garlic goodness growing garlic and seasonal vegetables in red deer county ab

February 2

We've started onion seeds in the house and they're so cute - the bow shape is fabulous, then when they spring up they look so much more delicate. The first tomato seedlings have gone into newspaper pots - they're going to be the control for the loo roll experiment :)

onion harps at garlic goodness growing natural garlic and seasonal vegetables in red deer county ab onions at garlic goodness growing natural garlic and seasonal vegetables in red deer county ab tomato seedling in a newspaper pot at garlic goodness growing natural garlic and seasonal vegetables in red deer county ab

January 20 + February 2, 2020

We’re doing a trial with toilet paper rolls (or loo rolls, as gardening guru Monty Don calls them) to see if we can use them for starting seeds. We love using newspaper pots for seedlings and the rolls might be similarly good – put to good use, dissolve into the soil and provide a good place for seeds to grow. This year we’ll try some tomatoes and herbs with long roots like parsley and cilantro – maybe marigolds later since they’re so vigorous. If they work out, we’ll use them more extensively next year. The soil is a mix of sterile Pro-Mix and rich worm castings from our worms last year. One thing I really like so far is that when you water the rolls you can see when the water is adequate – you can see the water mark on them, much like you can with the newspaper pots.

We’ve just started separating out the worm castings again. If anyone has any tips for this process or would like tips from us, please drop us an email.

tomato seedling in a loo roll at garlic goodness growing natural garlic and seasonal vegetables near innisfail ab  seeds in toilet paper tubes at garlic goodness growing natural garlic and seasonal vegetables in red deer county ab

Last season’s garlic and onions are still nice and firm. We have lots of garlic in the ground for this year, and we’re planning to plant lots of vegetables this spring – and we planted the very first onion seeds yesterday, so the season has officially begun!

 garlic in january at garlic goodness growing natural garlic and seasonal vegetables near innisfail ab onion in january at garlic goodness growing natural garlic and seasonal vegetables near innisfail ab onion in january at garlic goodness growing natural garlic and seasonal vegetables near innisfail ab


January 7, 2020

We've had lots of snow this winter - should be great for the garlic! I've had lots of time for knitting and I think I'm happy with the design for the Scottish Highland motif cotton dishcloth :) I'm using Bernat 100% cotton Handicrafter yarn (made in Canada from American cotton) and I made the pattern myself. I may try to make a garlic motif cloth!

Scottish Highland dishcloth at garlic goodness in red deer county ab

November 28

Check out the photos page - we had lovely soft snow falling this morning and it was gorgeous.

snowflakes on the statice at garlic goodness growing natural garlic and seasonal vegetables in red deer county ab

October 17

I saw a recipe on the Guardian UK website for carrot cake with beets (or beetroot as they call it). I tried it since we still had a few beets in the garden and I loved the colour - can't say the taste was much different from regular carrot cake, but that was good - I like carrot cake. I used my usual recipe and put half grated carrots and half grated beets. I thought the beets might make the batter pink so I stirred just enough, but you can see the cake doesn't look much different with the beets -- please drop me an email if you'd like the recipe.

carrot and beet cake at garlic goodness growing garlic and seasonal vegetables in red deer county ab carrots and beets at garlic goodness growing garlic and seasonal vegetables in red deer county ab carrot and beet cake at garlic goodness growing garlic and seasonal vegetables in red deer county ab 

Sept 14

Surprise! Lots of the beans that looked dead actually had big beans in their pods, so we've picked them and are waiting for them to dry. They're so beautiful - and hopefully tasty.

yin and yang beans at garlic goodness growing natural garlic and seasonal vegetables outside of innisfail ab white beans at garlic goodness growing natural garlic and seasonal vegetables outside of innisfail ab 

Sept 9

Recipe for basic Beef Stew

2 pound pkg of stewing beef, oil for frying it, water, salt and pepper, small clove of garlic, vegetables and herbs.

Brown the meat by frying in oil until it's cooked on all sides, then pour hot water over it just to cover it. Boil until the water almost all evaporates, then add water to cover it again. Boil again until water is almost all evaporated and taste a piece of meat. If it's nice and tender then you're happy - if it's still a bit chewy add another covering of water and boil again - this is the secret to stew meat that's tender - and it's a tip from a friend, Donna Arnold of the Henday Association for Lifelong Learning in Innisfail. Once the meat is well cooked, there's an infinite variety of choices, but the basic ingredients are garlic, an onion, bay leaves and parsley. Then add a couple of inches of water to the meat and cook the vegetables -- carrots and peas, potatoes until tender. If you like the broth/gravy thicker then stir a tablespoon of flour into 1/4 cup of cold water and add it to the boiling stew. My Mom used to make dumplings with our stew which we loved - send me an email if you want her recipe. 

Sept 3, 2019

We're so excited to have beans for drying! Our growing season was cut short by a frost on August 17th - shocking - but it was fairly light and the bingo beans in the garlic field survived. We'll plant more of them next year since they can prosper in our harsh conditions. They have a few gorgeous pods which we'll pick this week and dry. The beans inside are green and soft, but they'll dry brown with darker brown streaks. We're supposed to allow the pods to dry completely and then thresh them by hitting them in a sack to remove the pods :)

bingo beans in september at garlic goodness growing natural garlic and seasonal produce near innisfail ab

Aug 26, 2019

Our newest Youtube video is up showing our tried and true recipe for borscht.

bowl of borscht at garlic goodness near innisfail ab


Aug 19, 2019

We had a great time again this year at Open Farm Days - thanks to everyone who came out to meet us and look at the garlic growing. We're concentrating on watching garlic dry right now, haha - preparing for braiding and fall planting.

flat of culinary garlic at garlic goodness growing natural garlic and seasonal produce in red deer county ab  


July 25, 2019

We have found a great way to use our beet greens! Beet greens are so lovely at this time of year and we're trying to find new ways to use this nutritious, plentiful ingredient.

The Baba Bowl is a mix of raw and roasted seasonal vegetables - a prairie spin on a Buddha Bowl.  For sure the leaves can be added to other greens in any salad, but for the Baba Bowl they're the main base. I left the onions raw because they're so awesome at this time of year. We have deer eating our peas this year, so if we want any, we have to eat them before they fill out, so we used them like snap peas fresh in the salad - but shelled raw or cooked would taste great. Then we roasted vegetables to serve hot on top and drizzled dressing over all. We made a basic vinaigrette, but I also think a hollandaise sauce would work with the Baba Bowl.

I put the recipes on the garlic goodness facebook page on if you're interested in them. The recipe name is a tribute to the great Ukrainian gardeners I've known - their ability to make everything they could grow to taste great and to never waste a thing!


baba bowl at garlic goodness near innisfail alberta


July 5, 2019

We are eating garlic bulbs now!

early riser bulb at garlic goodness near innisfail ab

They have a super great taste and texture – crisp and slightly milder than they will be when fully grown and cured, but so much better than garlic that’s been shipped from elsewhere. Local and fresh is the best, right? They're $1 each - same as they will be when they mature.


garlic bulb early July at garlic goodness growing natural garlic and seasonal vegetables outside of innisfail ab

June 30, 2019

highland heifer at garlic goodness near innisfail ab

We are pleased to offer a small number of beef packages from our herd of Highland and Highland-cross cattle.

The Highland cross offers a superior-tasting well-marbled beef with a smaller carcass size than a commercial breed. There are well-researched health benefits to the Highland meat, including lower cholesterol levels and higher protein and iron content. We don't use any hormones and our grass is natural - no fertilizers or pesticides are used anywhere on our farm.

Please let us know if you’re interested in buying a side of beef. We have animals booked in for November 12th, and with a 14-21 day hanging period it will mean end-of-November or beginning of December for pick-up.

Please email for more information or if you have any questions.


Highland steer at garlic goodness

We are excited to have a few young highland cows with their calves at the farm. They are so beautiful.

highland cow-calf pair at garlic goodness growing natural garlic and seasonal vegetables near innisfail ab highland cow at garlic goodness growing natural garlic and seasonal vegetables near innisfail ab


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June 24, 2019

Last week I attended a soil workshop featuring Dr. Kris Nichols hosted by the GWFA in conjunction with RD County. What a fascinating presentation – the value of topsoil can hardly be overstated and there’s a lot we can do to preserve and build up our soil. We want to add carbon, hydrogen and oxygen in the soil – increase aggregates, create and encourage mycorrhizal fungi – and embrace diversity. Dr. Nichols said we need a brown revolution.

Everyone who’s been out here knows we don’t spray for weeds or pests and we have a wide variety of plants growing everywhere. Our inspiration is nature – in the woods we see so many different shrubs, flowers, legumes and grasses growing naturally among the spruce and aspen. We see mosquitos, wasps, bees, dragonflies, flies and so many different bugs – both pollinators and food for the huge variety of birds we see along the Red Deer River. Small animals like mice, weasels and rabbits thrive and support the eagles and owls – it’s a complex and hugely diverse system that we use as inspiration in our planting.

Dr. Nichols said that if you lose soil health you lose food nutrients – maybe we instinctively understand that, but it’s the first time I’d heard it said from someone who studies the matter. Vegetables grown in dirt taste great – and maybe they’re actually healthier for us! She has a soil consulting service and a website www.KRIS-SYSTEMS.com which I recommend, and for anyone local I highly encourage membership in the Grey Wooded Forage Association – they have a wealth of information and they host really interesting talks.   




Lorraine & Kevin Bannister

35540 RR12

Red Deer County, AB

T4G 0M9

403-506-2129


farm@garlicgoodness.ca


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