After forking the garlic from the ground they get placed on bread trays, then stacked up, and loaded with the forklift (skidsteer) onto a wagon, and driven to the barn, where they'll hang from beams for several weeks.
(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.
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