We love garlic and fortunately, garlic loves us. I’ve grown nice garlic for a number of years now and in this profession so prone to disappointments, it has always lifted my spirits because of its small effort to grow. This week I expect to pull a 4×96 bed of a German stiff neck variety for harvest. In late June we harvested the garlic curls which are the flowers that turn into a zillion little bulb let seeds if not cut off the tip of the flower stalk. The curls are like garlicky green onions that are best used sauteed. By mid to end July the foliage begins to turn brown indicating the bulbs are ready to harvest. After pulling I lay the stalks spread out with bulbs attached in the tomato greenhouse to dry and cure for a day or so. The soil on the bulbs drys out for easy cleaning and the foliage withers. Next I move the stalks to a cool dry location where they are stored until sold at the Pawtuxet Farmers Market next Sat. Aug 2nd. through the fall. Rub a clean clove over Olgas toasted bread, dribble with Colavita extra virgin olive oil, a pinch of salt, spread with our goat cheese, and halved cherry tomatoes and you have the perfect summer compliment with our mixed baby greens. Our Baby Greens Al Fresco package begins delivery week of July 29th which means we need to place bread and cheese orders 4 days prior to your delivery day. Our tomatoes are a bit slow and will be limited to subscription only so please order now.