Family Farmed Garlic
The field is full of the beautiful pigtail curlicues. So, our kitchen is full of the smell of garlic scapes-roasted, sautéed, in pesto and soup. Lots have been chopped and used like green onions, adding a mild garlic treat to mashed potatoes, casseroles and salads.
Here are some recipes to get you started using your garlic scapes:
Last week we attended a Sustainable Farming Meeting in Milan (not the one in Italy) We got signed up to be a part of Sustainable Farming! There were a few drawings for prizes, and I got to help with the drawing. My cousin even won a head massaging thing.
January 25, 2015
This year we are growing a new variety called Inchelium Red. It is the mildest variety that we are currently growing. I ate some raw during planting. It was good! This year we are planting our garlic in a newly and slowly reclaimed yard right behind our garlic shed (with trees 20 feet tall and weeds 6 feet high!), Right on the shore of Artichoke Lake.
We had a fun run at the Maple Grove Indoor Farmers Market. The indoor market runs from November through March. Big Stone Garlic is sold out for the season, but there are still vendors with fresh produce and bakery items and lots of other goodies available. There is always live music, too! If you are in the Minneapolis area, check out the indoor market on Thursday February 19 and March 19 from 3-6pm at the Maple Grove Community Center.
