The garlic looks great for the 2021
season. As of June 15th we are offering pre-ordering for our
biggest-volume varieties: Romanian Red, Music, Russian Red and
Tibetan and for garlic braids which you are able to reserve in a
single variety or a combination of any of the varieties we're
growing as listed below. Please email us if you have any
questions or would like to make an order:
email@example.com. We reserve the right to limit
quantities. Garlic is $11/pound, $1.50/bulb and braids are $25
each. Sold out are Chesnok Red, Leningrad and Georgian Fire.
Last fall we planted lots of all three main
types of garlic - rocambole, porcelain and purple stripe.
Rocambole is the earliest type and the most mellow. We planted lots of Russian Red plus Italian, French Roca, German Red and Aliah -- medium heat and lovely taste. All but Russian Red are sold out. Porcelain types are hotter and usually have beautiful white, large cloves. The porcelain strains we planted are Music, which is a Canadian-developed garlic, Georgian Fire, Leningrad and Romanian. The last major strain is Purple Stripe, and it's the type that has the highest allicin content, for those who like garlic for its health benefits. We have a new one this year called Tibetan, plus Chesnok Red which we've grown for years and Khyber, which is sold out.
We love to eat garden tomatoes throughout the winter. Most years there are many ready at one time, so we process them as they’re ready. This year we don’t have any large tomatoes ripe yet, but the cherry tomatoes are ripening a few at a time. We lay them out on a cookie sheet in the freezer until they’re frozen solid and then transfer them into a bag either until there are enough to make into puree or else to use individually in soups or sauces when needed. The flavour is spectacular and it’s cool to have what looks and sounds like a bag of marbles in the freezer. There’s a video on you tube if you’d like to see.
We made a video of frying potatoes – just in case anyone wonders how we do it.
We've been using scapes in our marinade and loving it.
Highland cattle sides are sold out for 2020/21. There's a link to our beef page where there's updated information. Email if you have any questions.
If you haven't checked out our instagram feed please do when you have time.
Here are pictures of the bulbil
planters in June 2019 - they look great!
I just uploaded a video showing how to make garlic puree.
One of the best innovations we’ve tried in the last couple of years is our newspaper pots. We start seeds usually in peat pellets or flats of soil and then when they’re well sprouted and need more room and some room we put the pellets or rooted soil into a dirt-filled newspaper pot where they continue to grow until they’re ready to go out to the garden.
go straight into planters or the garden so there seems to be
very little transplant shock. Roots grow easily through the
paper when they’re ready to, and the newspaper composts over
the season. Everything I’ve read says that the ink on the
paper is no problem for the plants or the soil. If a plant
seems cramped in its pot you simply put soil in a bigger pot
and put the smaller pot into the larger one without removing
the smaller one, then put the whole thing in the garden. If
the pot gets weak from a long season indoors or if one waters
a lot and the pot seems shaky it’s easy to put it into another
pot, again without removing the first pot. There is no
disruption of the roots with these pots. Another super feature
is that you can feel how moist the pot is - you can feel it
from the outside, which is really useful. I can find it
difficult to know when seedlings need water, but there is no
such difficulty when you can see and feel the
made a video showing how to make the pots and
there is another video
showing the box in a square form, which makes it easier to see
the tucks. There is another short video showing the geranium cutting
in a newspaper box.
Lorraine & Kevin Bannister
Red Deer County, ABT4G 0M9
Member of the Alberta Farm Fresh Producers Association
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