Garlic Season Has Arrived

The middle of July usually signifies the official beginning of garlic season. This weekend we harvested our garlic crop and I know you'll love what we have. We grow German Music garlic which is known for its robust, strong and rich taste. We will be selling it this week, but it is now in the curing process. What this means is that if you purchase it this week, you must use it this week. The curing hardens the head so that it keeps for months. But if you buy a head this week, plan on using it during the week. To be safe, you can keep the unused uncured garlic in the fridge.

Also the cherry tomatoes are starting to come in. We won't have a lot this week, but once they do start coming in, it should be non-stop into October. I will give much more information on tomatoes in upcoming blogs, but for the few people that get an early glimpse of these tomatoes, you are in for a life altering experience.

We have both picklers and slicing cucumbers coming in strong. We had several people place an order for small picklers to make pickles. Since we have plenty of garlic and dill, this is the perfect time of the year to put up some cukes. Send me a note and I can give you a bulk price if you want a larger quantity of picklers.

This week at the stand we will have the following:

Pickler cucumbers

Slicing cucumbers Green Bell peppers

Dill

Basil

White Cabbage

Snow Peas

Snap Peas

Green Beans

Zucchini

Yellow Squash

Radishes

Swiss Chard

Kale

Garlic

Beets

Cherry Tomatoes (Pint size container)

We will be open for online order pickups Tuesday to Friday from 3:00 to 6:00 and Saturday from 12:00 to 3:00.

The farm stand will be open Thursday and Friday from 3:00 to 6:00 and Saturday 12:00 to 3:00.

Enjoy your week of summer heat,

Mark