Garlic planting is done for the 2021
season! We started on September 29th and finished on October
15th and we're really looking forward to a great 2022 year. The
garden to the West is packed full, garlic is planted East of the
barn for the first time and also garlic fills the gardens South
of the house for the first time. We plan to have something
special for everyone: strong, medium and mild plus large cloves
or smaller cloves. For Porcelains we have 2 strong varieties:
Music and Yugoslavian. For Purple Stripe we have Tibetan which
is strong and Chesnok Red which is prized for its high allicin
content and is a milder flavour. Red Russian is a larger-cloved
medium heat variety that we planted and German Red is a lovely Rocambole
which is medium-sized and medium-hot.
We have one side of beef (two quarters) still
available. Please email us if you're interested. There is more
information on our Beef page.
We love to eat garden tomatoes throughout the winter. Most years there are many ready at one time, so we process them as they’re ready. This year we don’t have any large tomatoes ripe yet, but the cherry tomatoes are ripening a few at a time. We lay them out on a cookie sheet in the freezer until they’re frozen solid and then transfer them into a bag either until there are enough to make into puree or else to use individually in soups or sauces when needed. The flavour is spectacular and it’s cool to have what looks and sounds like a bag of marbles in the freezer. There’s a video on you tube if you’d like to see.
We made a video of frying potatoes – just in case anyone wonders how we do it.
We've been using scapes in our marinade and loving it.
We have a quarter and a side of Highland cattle for a slaughter date of November 23, 2021. There's a link to our beef page where there's updated information. Please email if you have any questions.
If you haven't checked out our instagram feed please do when you have time.
Here are pictures of the bulbil
planters in June 2019 - they look great!
I just uploaded a video showing how to make garlic puree.
One of the best innovations we’ve tried in the last couple of years is our newspaper pots. We start seeds usually in peat pellets or flats of soil and then when they’re well sprouted and need more room and some room we put the pellets or rooted soil into a dirt-filled newspaper pot where they continue to grow until they’re ready to go out to the garden.
go straight into planters or the garden so there seems to be
very little transplant shock. Roots grow easily through the
paper when they’re ready to, and the newspaper composts over
the season. Everything I’ve read says that the ink on the
paper is no problem for the plants or the soil. If a plant
seems cramped in its pot you simply put soil in a bigger pot
and put the smaller pot into the larger one without removing
the smaller one, then put the whole thing in the garden. If
the pot gets weak from a long season indoors or if one waters
a lot and the pot seems shaky it’s easy to put it into another
pot, again without removing the first pot. There is no
disruption of the roots with these pots. Another super feature
is that you can feel how moist the pot is - you can feel it
from the outside, which is really useful. I can find it
difficult to know when seedlings need water, but there is no
such difficulty when you can see and feel the
made a video showing how to make the pots and
there is another video
showing the box in a square form, which makes it easier to see
the tucks. There is another short video showing the geranium cutting
in a newspaper box.
Lorraine & Kevin Bannister
Red Deer County, ABT4G 0M9
Member of the Alberta Farm Fresh Producers Association
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