There was a time when news of our garlic harvest was broadcast with a drumroll
and elicited applause.
A sign of the times, perhaps, this year’s harvest – while still important – was sandwiched between pressing field work and more pressing still seedling transplanting.
Not to worry, though: our garlic was indeed harvested over the weekend and is already drying in our old barn.
That said, it received only a fraction of the attention it has elicited in years past. Notwithstanding, it has not suffered from our lack of interest, quite the contrary. It is a grand crû, its big fat bulbs surprisingly free of traces of predatory insects, leaving your farmer feeling almost smug…It will spend the next few weeks curing, tightening into a firm mass, waiting to find its way onto your plates and into your pantries.
This year’s garlic harvest was upstaged by an unexpected development, namely, our earliest corn arriving before our earliest tomatoes —
a first at the farm, yet another freaky manifestation of climate change. Despite a pretty-much-according-to-plan growth trajectory, our tomatoes took their sweet time turning red, and so it is that it is only this week that they will finally grace your baskets.
Meanwhile, August is upon us and there is no denying it is full-on summer. You’ll see it in the contents of your basket.
A quick note re our corn : the varieties we grow are delicate and should not be boiled for more than two or three minutes, max. In fact, to the more daring amongst you, we suggest you sample it raw…it is truly delicious uncooked.
We look forward to seeing you all again.