On air garlic chopping

I had a great time with Frank Procter on AM 740 am. He didn't mind that I chopped some fresh garlic, on-air, for his garlic bread. Garlic smell can't travel over radio waves, too bad.

When to harvest garlic

A few people have asked me when to harvest their garlic. Here's an excerpt from my book which explains when and how to harvest garlic.The book, Ontario Garlic: The Story From Farm to Festival (History Press, 2015) weaves archival research with stories and anecdotes from farmers, chefs and New Canadians. It's available in bookstores and local libraries.


"The harvest is when the mature plant is dug up from the soil. Garlic should  be harvested when the tip of three to five of the leaf sheaths have turned brown. It means the plant has reached its maturity and is starting to decay.  Why do the leaves provide a clue when to harvest? Each leaf is part of a structure that serves different functions, from photosynthesis to structural support for the stem, to providing a protective layer for the bulb. Because the leaf sheath and covering on the bulb are part of the same structure, the change in colour is an indicator that the plant has reached peak maturity.  Leaving the plant in the soil beyond this point will cause the layers on the bulb to decay. It’s important to preserve as many of these layers as possible—they protect the bulb during curing and storage. Some farmers advise digging up and examining a few test plants before the leaves have started to turn brown, especially in wet weather. Moist soil can cause the layers on the bulb to degrade prematurely. If this is the case, don’t wait for the leaf tips to turn brown. It’s time to harvest.

How to Harvest

Loosen the soil by digging straight down

Loosen the soil with a fork, spade or other digging tool, taking care to dig straight down—parallel to the stem of the plant, six to eight inches (fifteen to twenty centimetres) deep and at a distance of three to four inches (eight to ten centimetres) from the stem—far enough not to damage the bulb. Lever the tool back and forth, gently loosening the soil around the bulb. Now, grasp the base of the plant, near to the soil surface. Pull straight up, taking care to not bend the stem, and gently brush off loose dirt and dead leaves, as these can potentially harbour moisture-loving pests and disease during curing and storage. Lay each bulb on the ground. Before digging up too many plants, check your already harvested bulbs to ensure  they have not been damaged by your digging implement. If necessary, adjust your digging method with the next plants to be harvested and send those damaged bulbs to the kitchen!

Tie the Plants for Curing

Tie garlic plants together in bundles of five or ten (or of your choosing), with a string approximately four feet long—two bundles per length of string. Wrap each bundle twice around using a wide-diameter string, such as hemp rope, to lessen the possibility of cutting into the stem of the plant. Tie tightly to avoid having plants slip out of their bundle—the stems will shrink as they dry. Each set of two bundles is hung by the string to dry or “cure.” Remember, a cut or bruise in the stem or in the leaf sheaths that cover the bulb can allow fungus, mould or other undesirable organisms into the plant.

Curing

Immediately after harvest, garlic is hung to cure for two to three weeks. This allows moisture to escape and prepares the plant for long-term storage. Hang garlic bundles in a shaded, ventilated locale. In places with high humidity, set up a fan.

Cut the Bulbs from the Stem

After curing, use household scissors to trim the roots and gardening cutters to cleanly cut the bulb from the stem. Most growers cut the stem very close to the bulb, in part because any amount of stem left behind can pierce adjacent bulbs while in storage. For bulbs that have tight-clinging skins and are difficult to crack, such as the Music strain (a porcelain variety), farmer Patrick Carter prefers to leave about two inches (five centimetres) of the stem on the bulb, as this makes it easier to crack the bulb in preparation for planting."


    Excerpt from Ontario Garlic: The Story From Farm to Festival (History Press, 2015)

Brewers Plate was very busy, very beeery

The Toronto Garlic Festival table feature garlic braised tacos made by chopped Canada winner Chef Anne Sorrenti.

Chef Sorrenti's Taco Nixtamal with Garlic Braised Beef, and Garlic Greens and Cabbage Slaw

Chef Anne Sorrenti centre left