Long line up for samples at the end.
 |
| Ilyan Balicki did a fantastic job. |
(Peter McClusky, right, with fellow interns from Whole Circle Farm during his 2010 internship) To see more photos and learn about my journey from New York City to farm, and to Toronto (my home city) to start the Toronto Garlic Festival, you're welcome to wander through my blog.
Saturday, September 3, 2011
Toronto Garlic Festival Presents Garlic Chocolate Mole on Roast Shitake and Pork Rib Demo at Hot and Spicy Festival
Monday, July 25, 2011
For the Love of Garlic
From my garlic farmer friends Sheri and Julie Fleischauer at Golden Acres Farm in Gadshill Ontario
It started very innocently, like most things do. In 2005, we began paying attention to the 25 garlic strains that had crusaded onto our farm. Originally, Bob Litke, influenced by Ted Maczka, had pleaded the cause and asked our mom, Dianne, to grow 12 kinds. And every year thereafter, we offered sanctuary to more and more heritage, rare and endangered garlics. The garlic took to our clay/loam soil and produced robust, savory pungent bulbs. With this success, we decided to sell our 2006 crop. Today we grow 98 strains of certified organic seed garlic on just over half an acre of land.
Our father, Rob, has been farming organically since 1990. He has established a rotation to ensure our soil isn't depleted. Our 100 acre farm is divided into 6 fields; spelt, soybeans, corn, buckwheat, mixed grain, and most importantly, an alfalfa and clovers mix. The alfalfa and clovers are beneficial because all of their green bulk is mowed and returned to the soil. Somebody once commented that our farm is like a giant composter. This is how we can grow crops without using animal manure or other ammendments. Our garlic is grown in the spelt field that was rejuevinated the previous year by the alfalfa and clovers. The spelt and garlic are both planted in late September. By always planting within the spelt field, our garlic has become part of our rotation and is planted in a new place every year.
We plant, harvest and clean all our garlic by hand. This year we will be experimenting with scuffling earlier than last year. Because we refrained from mulching this past fall, the ground will dry off faster and the scuffler won't get plugged up. Harvesting with shovels allows us to observe our different garlics and ensures that we maintain their integrity. We document our observations and Julie does drawings in true colour of plants, bulbs, basal roots, cloves and bulbils. After harvesting, we cure our garlic naturally in the loft of our bank barn.
In 2007, Bob Litke encouraged us to participate in the first annual Stratford Garlic Festival. (Stratford, Ontario is just a ten minute drive south of us.) Along with Bob and another garlic grower, John Roth, we squeezed into one booth not knowing what to expect. Within the space of 3 hours, all our garlic was in the hands of garlic enthusiasts. We have participated in the festival ever since and we are looking forward to this year on September 10 & 11. Besides garlic, we will also offer our dried flower bouquets and garlic jewelry. Sheri will be debuing her fine art that features garlic.
As young adults, we are at a stage in life where we want to define our purpose. Food production is a huge part of our lives and we feel at home hoeing a row of garlic under the summer sun. Garlic is a way for us to continue working on our family farm and we hope, making a difference in the food system. Our goal is to operate a small-scale, sustainable farm business while inspiring people to grow their own garlic.
It started very innocently, like most things do. In 2005, we began paying attention to the 25 garlic strains that had crusaded onto our farm. Originally, Bob Litke, influenced by Ted Maczka, had pleaded the cause and asked our mom, Dianne, to grow 12 kinds. And every year thereafter, we offered sanctuary to more and more heritage, rare and endangered garlics. The garlic took to our clay/loam soil and produced robust, savory pungent bulbs. With this success, we decided to sell our 2006 crop. Today we grow 98 strains of certified organic seed garlic on just over half an acre of land.
Our father, Rob, has been farming organically since 1990. He has established a rotation to ensure our soil isn't depleted. Our 100 acre farm is divided into 6 fields; spelt, soybeans, corn, buckwheat, mixed grain, and most importantly, an alfalfa and clovers mix. The alfalfa and clovers are beneficial because all of their green bulk is mowed and returned to the soil. Somebody once commented that our farm is like a giant composter. This is how we can grow crops without using animal manure or other ammendments. Our garlic is grown in the spelt field that was rejuevinated the previous year by the alfalfa and clovers. The spelt and garlic are both planted in late September. By always planting within the spelt field, our garlic has become part of our rotation and is planted in a new place every year.
We plant, harvest and clean all our garlic by hand. This year we will be experimenting with scuffling earlier than last year. Because we refrained from mulching this past fall, the ground will dry off faster and the scuffler won't get plugged up. Harvesting with shovels allows us to observe our different garlics and ensures that we maintain their integrity. We document our observations and Julie does drawings in true colour of plants, bulbs, basal roots, cloves and bulbils. After harvesting, we cure our garlic naturally in the loft of our bank barn.
In 2007, Bob Litke encouraged us to participate in the first annual Stratford Garlic Festival. (Stratford, Ontario is just a ten minute drive south of us.) Along with Bob and another garlic grower, John Roth, we squeezed into one booth not knowing what to expect. Within the space of 3 hours, all our garlic was in the hands of garlic enthusiasts. We have participated in the festival ever since and we are looking forward to this year on September 10 & 11. Besides garlic, we will also offer our dried flower bouquets and garlic jewelry. Sheri will be debuing her fine art that features garlic.
As young adults, we are at a stage in life where we want to define our purpose. Food production is a huge part of our lives and we feel at home hoeing a row of garlic under the summer sun. Garlic is a way for us to continue working on our family farm and we hope, making a difference in the food system. Our goal is to operate a small-scale, sustainable farm business while inspiring people to grow their own garlic.
Wednesday, July 6, 2011
Great Garlic Recipes
The Greenbelt Farmers' Market Network has
been a great supporter, helping to print and distribute
these recipes to farmers' markets across the GTA and beyond.
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