Though gardens begin to wind down in the fall, it is also the time to plant garlic! In this blog, we outline the process of planting garlic in the fall and then harvesting and curing it in the summer.
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It is mid July, which is a great time to stop watering your garlic for the season. After you do that, what’s next? When do you harvest? How does one cure garlic? Great questions! Here are some great resources:
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Two early season veggies that often have our CSA Farm Share members scratching their heads — kohlrabi (the purple spaceship) and garlic scapes (the little green pigtails). They are some of the most versatile veggies we hand out, so long as you know how to search for them on the internet.
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Fall is here, and with it comes those fall veggies you know and love--cabbage, carrots, beets, potatoes, onions, rutabagas, winter squash. As the veggies pile up, you might be wondering what to do with all of it. The nice thing about fall produce is that a lot of it is meant for storage, and therefore forgiving if you forget it in the back of your fridge for weeks at a time. Most of it will last deep into winter. But, if you’re looking for some fun fall projects with delicious results, maybe it’s time to dip your toes into the world of fermentation.
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MSU Extension confirmed white rot on a garlic sample at our ASUM Community Gardens last month. I spoke with their horticulture specialist and their plant disease diagnostician to better understand how worried we should be, and most importantly, what it means for community gardeners and the future of our garlic growing.
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Do you ever wonder what to do with those smooth skinned, moody purple, mysterious globes you’re starting to find in your CSA farm share? Eggplant can be one of those vegetables that stumps us in the kitchen.
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If someone were to ask me what my favorite vegetable is, I’d almost always say, “Well, it depends”. Picking a favorite vegetable is akin to picking a favorite child. I know this may sound a bit crazy to some of you, but honestly, the point I’m trying to make is that I love all vegetables for the uniqueness they bring to the table.
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It is that time of year when little green shoots start peeking out from your garlic, onions and other alliums. This time of year they also just start getting a bit soft and dried out. So, what to do? Preserve!
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