This year, our diverse culinary garlic will primarily be available at World Harvest Foods, an international grocery in south Columbia, near the intersection of Nifong and Providence. Look for the display opposite the cheese counter. We grow a dozen varieties, of which about 5 will be available at any given time; stop by regularly to experience the full diversity! If you are interested in a bulk purchase, please contact us directly and we’ll put together your order for pickup at the store.
2015 varieties and ID codes
Each garlic head sold at World Harvest is labeled with an ID code to help you keep track of varieties at home. The table below relates these codes to the variety and its culinary properties.
|Robust & exciting flavors. Heads structured with cloves arranged around a stiff central stalk; cloves generally large and fairly uniform in size.
||Approx clove count
||A good general-purpose garlic. Hot raw flavor, rich when roasted or cooked.
||A family heirloom from a market customer. Delicious sautéd, spicy hot when raw.
||A really nice roaster, sweet & rich. Intense raw flavor. Big cloves for the garlic lover.
||A delight for lovers of spicy food. Adds a zing to salsa or gazpacho.
|German Extra Hardy
||Excellent for roasting, as the cloves produce a complex sweet flavor under high heat.
||Large cloves are a garlic lover’s delight. Carries some spicy heat raw or roasted.
||Peppery and distinct, both sweet and hot. Medium cloves for all-purpose use.
||A “just-right” general-purpose garlic, with moderate clove size and quantity.
||Robust and rich when cooked, an ideal garlic to feature. Our favorite.
|Classic garlic flavor. Heads structured with layers of cloves, which vary in size within a head but are generally smaller than hardnecks.
||Approx clove count
|Chet’s Italian Red
||Rich flavor when used raw; ideal for dressings and pesto.
||Some zing when raw, but minimal aftertaste. A Slow Food Ark of Taste variety.
||Recommended for all uses. Spiciest of the softnecks. Excellent roasted, sweet & well rounded.
Advice on choosing garlic varieties:
Any garlic variety can be used in any culinary situation calling for garlic. No need to fret, for example, if you bought a variety suggested for roasting if you decide to saute; just use it! Chances are the results will be delicious.
However, matching the right garlic to the right use can yield some spectacular results. Here’s a cheat sheet of some of our favorites:
- Favorite roasters: Georgian Crystal, Tochliavri, German Extra Hardy
- Favorite sauteed: Siberian is a standout, but all are excellent
- Favorite raw, if minimal aftertaste desired: any of the softnecks, but especially Chet’s Italian Red
- Favorite raw, if spicy flavors desired (in salsa, for example): Georgian Fire, Russian Giant
Most importantly, have fun exploring the possibilities!
This installment of “cooking with kid” features American-style comfort food, but with the unusual-in-America comfort of knowing the source of the ground meat down to the name of the animal. That animal is Crystal, the goat kid featured in this learning-to-cook-goat blog series.
We recorded 8.79″ of rain in July, making it a soggy month overall, but for the first time since early May we finally had dry spells longer than 3 days. We welcomed the return of hoe-able ground. The heat and humidity were rather oppressive, but we managed to take a wide variety of photos when we ventured into the outdoors.
National Public Radio is airing a story about pesticide drift threatening organic farms, which includes a portion of our story from 2014. The nature of radio stories inevitably leaves out details and context, so here we re-link to the three-part series we wrote for our website, laying out our experience in more detail. It’s an important read for anyone interested in this topic:
Experiencing pesticide drift, part I
Experiencing pesticide drift, part II: Calling in the government
Experiencing pesticide drift, part III: how drift isn’t taken seriously
We also wrote an article for small-farm trade journal Growing For Market about the topic.
What’s doing this to our apples?
For weeks, we’ve been finding cavities dug out of our young apples, often with some kind of rot starting within the excavation. We don’t find any insects or caterpillars inside the cavities, nor any frass. Generally the cavities have smaller wounds nearby. This damage devastated the fruit on our William’s Pride tree, damaging over half the fruit. As they were nearly ripe, we were able to carve around and eat some of the damaged fruits, but still lost a lot of apples. About the time the William’s Prides were gone, the same thing started happening on the two nearby Liberty trees, a worse loss because Liberty doesn’t ripen until September, so the fruits are way too underripe to eat. Not being able to identify any insect behavior linked to this has been maddening, until a belated two-part aha moment cleared things up. Continue reading
The month of June has been brought to us by the letters R, A, I, N, and the symbols @$#!. This has been an awfully wet period for much of our region, starting after the first week of May, in which round after round of rain keeps sweeping through. This has caused all sorts of agricultural headaches, including supercharged weed growth, plant disease, soil erosion, muddy farm roads, and soggy, un-hoe-able soil preventing us from planting, maintaining, and harvesting crops for sale or personal use. We’ve been keeping on-farm precipitation records since late 2009; here’s what the cumulative rainfall numbers look like for each year starting at the beginning of May:
While other years had higher totals at times, they also all had longer periods between rainfall events, providing a chance to dry out and get work done. This year, after the first week of May, only TWICE have we gone three days in a row without measurable rainfall, and the daily totals are often heavy. We’re not regretting our sabbatical from the CSA this year, as it’s been stressful enough managing the land under these conditions without the added pressure of biweekly harvest and deliveries.
Nevertheless, we experienced a lot of interesting natural phenomena in June, and took a lot of photos, so read on for an illustrated tour of the farm’s ecosystem during this time of year.
Tenderloins are lovely pieces of meat, as tender as the name implies. They are located along the backbone, internal to the body cavity, so you can’t reach around and feel your own like you can loin/backstrap. Removing this cut from the carcass is a bit awkward, and sure enough when butchering the goat kid featured in this cooking series, I managed to put a big knife cut through of one of them. The tenderloins are long and skinny, and those from a kid are on the small side: Crystal’s were about a half pound (including two thin strips, not photographed, that may or may not “officially” be tenderloin). What would I do with smallish pieces of meat, tender and suitable for quick high-heat cooking, with a pretty bad gash though the middle of one? Stir fry seemed a sensible answer.
A late April dry spell continued into the first week of May, overlapping almost perfectly the time we would otherwise have expected to find morels. Our farm-total morel count this year was one (technically in late April). Then it turned wet and has remained so; we recorded rain on 18 days of the month. Temperatures were remarkably pleasant, with the warmest days in the low 80s. Despite the overall cool weather, it did not frost in May. Our last spring frost was the morning of April 28, though we just escaped frost on May 20 thanks to persistence in cloud cover. May is always a good month for nature observation; photo highlights below.
Strawberry season is here! This year, we’ll be selling strawberries from the farm (~12 miles north of Columbia). Quantities are limited, so we’ll need to coordinate pick-up days for those who want berries to ensure that we can meet your needs. This is the season for fantastic fresh strawberry pies, like this one we baked yesterday:
Loins are the muscles on the sides of the spine. Yes, go ahead, reach around to your back, find your backbone, and feel the muscle on either side. That’s the piece. This is one of the high-end cuts from any mammal. For example, from a pig, it can become a pork chop (if sliced through the bone). In deer, it is often called backstrap. From a goat, we just call it the loin, and in our butchering style, we generally carefully cut it off of the spine, resulting in a nice boneless piece of meat. This a cut that is suitable for quick, high heat cooking. We like to make a point of doing something nice with the loins.