Our big garlic harvest is well underway and this year's garlic crop is looking awesome! We spread an ample amount of compost on the plot and got the garlic planted slightly earlier than we sometimes do resulting in really nice, big, healthy plants. Now it will cure for a few weeks in the curing barn and be ready to sell in mid July!
Loose Garlic: $10/pound
Bulk/wholesale Garlic (10# or more): $8.50/pound
Garlic stores optimally in cool/dry/dark conditions. Always store garlic in a breathable bag or container. In a paper or mesh bag in a cool, dark room or cupboard is great.
We will have loose garlic, bulk garlic and garlic braids for sale at the Farmstand starting next month. If you would like to arrange a bulk garlic order, email us at friscofarm@gmail.com.
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Toum
Lebanese Garlic Sauce
This is a very intense garlic-based colloidal suspension
Have a blender ready. Chill a little over a cup of olive oil (ideally in a bottle with a drizzle spout). Peel a cup of garlic and squeeze a lemon.
Add the cup of garlic to the blender with a tablespoon of lemon juice, a pinch or two of salt and enough oil to help the garlic blend into a nice paste (a tablespoon or so).
Blend as smooth as possible. Slowly drizzle in the olive oil with the blender running. Add 1 tablespoon of lemon juice for every ~1/2 cup of oil. It will make a nice emulsion- like mayonnaise. Eat it on and with everything, but not before a first date.
