Garlic Harvest 2014

The 2014 Homegrown garlic harvest is in. The crop has been cleaned, cured, and stored. Because of the long hard winter everything was about two to three weeks behind normal this year. As usual I pulled the garlic when half the leaves had turned yellow, let it dry for two weeks, and then cleaned the bulbs, cut the stalks and stored the "stinking roses" in nylon mesh bags. We should be good, with fresh garlic, till February or March of 2015. This year I planted 120 cloves and the yield was a little less than eight pounds. I saved the twenty biggest heads (which accounts for about 1/4 of the weight) to re-plant in November.

Some of The Homegrown String Band's 2014 Garlic Harvest

Planting and Picking - Garlic and Guitars

Last weekend we had a great time performing for the folks at the Hampton Bays Public Library. One of the highlights was when we were joined onstage by our, inimitable, old friend Artie Scholtz who accompanied us on his rhythm bones for a rousing version of This Train is Bound for Glory. This weekend The Homegrown String Band, The Family That Plays Together,  will be doing two shows. On Saturday, November 9, 2013 we will be performing at the Elwood Public Library and then on Sunday the 10th we'll be at the Franklin Square Public Library. Both shows are free and start at 2:00 pm.

Photo by Rick Jackofsky

The weather has been dry, we're starting to get cool nights, and I knew I would be busy for the rest of the week, so I decided to plant my garlic today. I followed the old axiom, plant the best and eat the rest, so I picked out 120 of the biggest cloves from this year's garlic crop. Last year I planted 100 cloves and harvested about eight pounds of garlic. Georgianne says "that's not enough," it's never enough, but by June we'll have a few pounds of delicious garlic scapes and by early July the 120 plants should give us about ten pounds of organic ophio hard neck garlic.

Photo by Rick Jackofsky

A couple weeks ago I was discussing various types of garlic and planting strategies with a friend when he mentioned how much he and his wife enjoy garlic but hate peeling it. I told him about a cool little tool we had discovered about 15 years ago called the Canterbury Crack and Peel Mushroom. It makes peeling garlic a snap. The magic mushroom had been out of production for a number of years, but has recently been brought back by the Vermont Bowl Company. It's a low tech wonder!

Ophio Garlic Harvest 2012

2012 Garlic Harvest photo by Rick Jackofsky

Our show at the Ossie Davis Theater last night went very well, and I'd like to thank everyone who came out on a holiday night to see The Homegrown String Band in action. I hope you all had as much fun as we did.

I harvested my garlic today, about a week earlier than I had planned. We had a very warm winter this year and I'm not sure if that helped or hurt the garlic. We harvested our garlic scapes three or four weeks ago. This year, I lost about 10% of my crop to some sort of root rot and the 90 bulbs I dug up today were all small to medium size. People often ask me when they should harvest their hard necked (ophio) garlic. I usually go with the rule of thumb (green thumb, of course!) that you should harvest when half of the leaves have turned yellow. The remaining green leaves represent the layers of protective "paper" that will protect the garlic during curing and winter storage. If you let all the leaves die back there will be no paper wrapping the bulbs. You also run the risk of the heads over ripening and beginning to open up, which creates an opening for moisture and disease that will drastically shorten the storage life of your garlic. We were eating garlic from last year's harvest into March this year. Another thing to remember when harvesting garlic is that you should never harvest from wet ground. I usually stop watering my garlic patch a week or two before I plan on harvesting. Now I will dust off the loose dirt and cull out any damaged heads, which we will use uncured, then I'll let the rest of the garlic cure in a cool, dry, well ventilated area (our kitchen) for about two to four weeks. At that point, I will cut off the tops, trim the roots, take off the outside layer of dirty paper, and store the bulbs in mesh bags in our basement. When we perform at the Hudson Valley Garlic Festival in September I will try to find some garlic with bigger cloves to use as seed garlic for my fall planting. If not I will pick the biggest cloves from my harvest; "plant the best and eat the rest!"

Garlic Time!

It's harvest season in New York! Over the past couple weeks we have played the Tomatoes and Tunes Festival in East Meridith, NY, and the Apple Festival in Setauket, NY. This weekend The Homegrown String Band returns to the world famous Hudson Valley Garlic Festival in Saugerties, NY. The HVGF is the biggest food festival on the east coast. Besides great food, fresh produce, cooking demonstrations, and lectures there will also be hundreds of craft vendors and 5 stages featuring 10 musical acts. We will be sharing the East Marketplace stage with the Barefoot Boys, a great traditional duo from the Catskill region. Also appearing will be: The Mojo Myles Band, Annie and the Hedonists, Captain Squeeze & the Zydeco Moshers, Mark Rust, One World Puppetry, and The Arm of the Sea Theater. Garlic growers and garlic lovers from around the country make the annual pilgrimage to Saugerties to sample the gourmet cuisine and to stock up on fresh organically grown garlic from around the region. Come join us in this festival that celebrates the wonders of "The Stinking Rose."

Hudson Valley Garlic Festival

In 1989, Pat Reppert, AKA The Goddess of Garlic, a Hudson Valley herb farmer (Shale Hill Farm and Herb Gardens) organized the first Garlic Festival held in the Hudson Valley—and perhaps on the first on the East Coast. The Hudson Valley Garlic Festival, a celebration in honor of "the stinking rose," has been a Homegrown String Band fall favorite for the last 4 years. Every year we look forward to the food, music, crafts, and good people we will be enjoying on the last weekend of September in Saugerties, NY. This festival is a real class act; everything about it is top notch, and it's no wonder up to 50,000 garlic lovers from around the country attend each year. The weather was not great this year, but the festival was still very well attended. As usual, we came home with 15 or 20 lbs. of various varieties of organically grown garlic, including some seed garlic that I'll be planting in the next few weeks. If you attend the HVGF you will be able to sample an amazing array of garlic and garlic-flavored products like roasted garlic, garlic ice cream, garlic pretzels, chocolate covered garlic, garlic scape guacamole, garlic salsa, and garlic shots (better than flu shots!), as well as 10 bands performing, everything from bluegrass to zydeco, continuously on 5 stages scattered throughout the park. Be there in 2010, we will!

Garlic Photo by Rick Jackofsky