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We pull our garlic plants in July. Fresh, “uncured” garlic has a milder garlic taste than the usual “cured” garlic, but can be crushed, baked, diced, etc. just like normal garlic. Storage Store your garlic plant in a cool, drafty … Continue reading
This gallery contains 1 photo.
There are many fresh foods that I didn’t know existed until we started our farm, including radish seed pods, stinging nettles, kale buds and garlic scapes. In the early spring we dine on steamed shoots from over-wintered kale (they taste … Continue reading
Roasted veggies is a favourite sidedish of ours. It’s adaptable to what’s seasonally available, and the leftovers can be used in soups or reheated as-is (great for breakfast, along with eggs and toast!). Optional ingredients Kohlrabi: stems cut into bite-sized … Continue reading
