Produce update

  • We’re still processing this year’s garlic, but the job is almost done. We grew about 350 pounds of Spanish Roja, and have sold 100 pounds of that to Good Foods Coop. We could easily sell the rest over the next couple of months, but the remaining 250 pound needs to be held back for seed. We also grew a porcelain garlic, but it didn’t do nearly as well; 30 pounds of it is sellable, and maybe that much again is useable. We will probably keep it all for our own use, both for cloves and for garlic powder. Next year we plan to grow and sell a lot of Spanish Roja.

  • We are also growing cherry tomatoes for market. I’m not especially fond of cherry tomatoes, but I’m learning to appreciate the ones we’re growing. Right now the store is ordering three kinds of pints: all Sungold (an orange variety that is sweet, almost apple-like), red (a mixture of oblong Sweet Olives and round Favoritas), and mixed (two reds, two yellows, the orange Sungolds, a couple of pink varieties, sprinkled with a couple of small round reds).

    It has surprised me how different tasting the different varieties are; I think with some education we could get customers to want them by variety. If so, we’ll have to be more careful about keeping seedlings sorted next year; right now they are kind of jumbled together, and we do a lot of sorting after they are picked. We’re also going to experiment with recipes using them, things we might sell eventually; we already use them to make a sort of bruschetta, toasted buttered bread topped with a mixture of chopped cherry tomatoes, garlic, onion, oil, lemon juice, basil, and other herbs.

  • Our own slicing tomatoes are just about to come in, but we’ve been getting local ones for quite awhile. Tomato sandwiches are to me the sign that summer has arrived; deep summer is when a plate of our own sliced tomatoes shows up on the table twice a day.

  • Cantaloupes, honeydews, and watermelones are close to ready. We only grew these for ourselves, and they are bountiful and bug-free.

  • We grew acorn and black forest squash for market, and they are just doing their thing without much intervention on our part. They look great.

  • We did well enough with corn last year that we were very surprised that none of what we planted made it. Well, there are a few stray plants, maybe a dozen.

  • We probably won’t do anything major this fall aside from planting a quarter acre of garlic. There is much work to do to prepare properly for next year, and we plan to focus on that.


4 thoughts on “Produce update

  1. Rick,
    I believe cherry tomatoes make the best salsa. My all time favorite variety is sweet 100.

  2. I was reading about growing garlic earlier today and am a little confused… Maybe you could clear up a question for me?

    At the Whole Foods Market I pay 99 cents for three bulbs. I think at the Farmer’s Market it was priced at $2 for three bulbs.

    I looked at two places today that sell it for growing and they wanted $8 and $12 for a half pound which they stated would grow 3-4 bulbs. At that rate I am paying $2 to $4 a bulb.

    Am I missing something here? Does it really cost 3 times as much to grow it myself???

    and congratulations on the new little boy!!!

  3. I looked at two places today that sell it for growing and they wanted $8 and $12 for a half pound which they stated would grow 3-4 bulbs. At that rate I am paying $2 to $4 a bulb.


    These folks almost certainly meant that your 1/2 pound order would contain 3-4 bulbs. Each bulb contains multiple cloves, and each clove will grow into a separate bulb after you plant it. If you bought four garlic bulbs that averaged, say, eight cloves per bulb, you would end up with 32 cloves to plant, which would yield 32 bulbs at harvest.

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