Monday, August 30, 2010

Our New Hoop

What a week! Dave and I busily prepared the property last week

Sunday, August 8, 2010

Pending Work Day

Hi all -
I am rescheduling the work day which was planned for August 28. It will now be this coming Saturday, August 14. Plan for lots of weeding, maybe some potato harvesting, and possibly planting of lettuce, etc. We need help cleaning up the fields and preparing for the visitors which will be coming August 28!

On August 28 we will be erecting our new hoop with the help of Repast - Jeff McCabe and Lisa Gotlieb's entity. Via funds raised from Cafe Selma, they lend money to farmers to help with the construction of hoop houses. To date, they've built 5 or so hoops in the greater Washtenaw county area. Woo Hoo! I applied for assistance with our hoop and they generously approved our request. So, they'll lend the difference between the USDA grant funds and the total cost of the hoop (which we'll repay over 3 years). We will also pay $500 toward their equipment fund. They'll buy equipment which can be leant out to farmers as they need it. They'll supply the labor and expertise to erect our new hoop. We'll provide lunch for all.

All in all, should be fun and we can't wait! I'm waiting to figure out the details but I know that on August 28 it would be helpful to have a few people (or more) to help with getting the food out, setting it up, etc. Much will be prepared 1 or 2 days in advance so if you have time to volunteer for advance food duty, that would be great too. Dave will be coordinating food prep and serving and I'll be focused on the build.

At any rate - all are invited. If you're not working on the build and just want to show up for lunch, please bring a dish to pass. It's a great way to meet other members and community members that are interested in supporting local farmers. I'll probably post a link soon to Repast's site where you can sign up to assist with the build.


Monday, August 2, 2010


The garlic has been harvested and is hanging to cure in the small barn. It's beautiful. We're selling bunches for $5/bunch. The bunches are tied together in swags and consist of 15 or so heads per bunch.

We bought the garlic from 2 Sisters Organic Garlic in Iowa and here's their descriptions, along with their photos. Check them out at Great customer service, timely and they know their stuff:

Organic German Red Garlic - Spicy and Aromatic! A large plant with tall scapes (a delicacy in June!). German Red can produce large bulbs with some red color in the wrapper. The cloves have a brownish skin. The taste is hot and spicy, making it an excellent garlic for dehydrating to powder, or for those wanting to get all the garlic flavor possible from each clove. It can produce between 8 and 12 cloves per bulb.

A Consistent Top Producer For Us!

Organic Polish White Garlic - Flavorful!

An old world artichoke softneck. The large, round bulbs have a cream-colored wrapper with a real punchy taste that is mild when fresh, and builds without heat as it is stored. Polish White also has large cloves compared to some other softneck varieties, making it easy to use.

Polish White is the best variety for dehydrating and making homemade garlic powder in our experience, as it makes a very fine powder. We think pure Polish White powder or a mixture of Polish White and German Red garlic is far superior to the garlic powder you would buy in a grocery store.

A Consistent Top Producer For Us!

Organic Metechi GarlicLori’s favorite! AKA Metichi. This fiery little bulb is packed with high-powered garlic flavor. This purple stripe hardneck probably originated in the Republic of Georgia. The bulbs produce a few very plump cloves which store well. It is beautiful...if there were a garlic beauty pageant, Lori thinks this one would walk out wearing the sash and crown.

A Consistent Top Producer For Us!

Organic Italian Purple Garlic - Classic Italiano! The perfect-flavored Italian hardneck, also called Gambino and "Easy Peel." It produces large bulbs with easy-to-peel cloves that are perfect for Mediterranean cooking. Widely grown in the Ohio Valley and Northeast, but grows in a variety of places.

Let me know if you'd like to buy some - it's very tasty.