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Onion, Garlic and Leek

By August 30, 2017Farm Gate Stall

The garlic is ready! It’s Australian, organic and it’s also our first time growing garlic! We’re so pleased it worked out, as we’d been told by a garlic grower that it can take 20 years to learn to grow garlic well.

I’m also pleased it worked out because the week that the garlic HAD to be planted (before the cooler weather set in), Rick fell ill with some sort of fever. Rick practically never gets sick, but there you go…right when the garlic had to go out, he was too weak to leave the house. So the task fell to me. And garlic is kind of particular about how it gets planted. Each bulb needs to be the right way up, and our Bazuka planters can’t do that. So I spent hours…and hours, planting out thousands of garlic bulbs by hand while Rick recovered.

It was such a relief to have all these beautiful successful bulbs harvested (thanks kids!) and know the effort was worthwhile. We’ve been impressed with the quality and flavour.

And leek! I love the delicate flavour of leek, and it’s all the more appreciated after waiting so long for the leek to mature. I could be wrong, but it seems like it’s been in the ground for over 6 months! Crazy. So good to finally get to eat the leek. We’re selling them at 3 for $3

These beauties are Trapea Long Red onions. Long alright…they grow a LONG way down into our soil. We had to harvest them with a shovel!

But it was worth it…onions were the one vegetable item I still was buying from the Sunday Markets, and now we have our own 🙂

Rick has recently been reading about the nutritional superiority of purple onions (I know the name mentioned red, but they’re really more of a purple), so he’s decided he doesn’t want to bother with white onions anymore. We’ve harvested them ‘green’ (not dried), so you can eat the greens as well as the onion itself, which we’ve been doing. They’re $3 for a bunch of about 4-5 (depending on size).

Anyway, that’s what’s new at Birdsong!

One Comment

  • Ruth says:

    “They that sow in tears shall reap in joy” 🙂 What vibrant beauties. Yes, I also use the green tops of onions and garlic as I would use chives in salads, stir fries, soups, dips ….

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