Garlic Season at Missing Goat

Story by Heather Cameron; Photos by Janis Nicolay


It's Garlic time here at Missing Goat Farm.  I had my friend Janis Nicolay of Pinecone Camp come out, to see how we harvest garlic. Janis photographed her day in the country, and we thought you may like to see it too!



We planted our garlic in raised beds last October. Do not buy garlic from the grocery store if you want to grow your own. The garlic in stores is treated to prevent sprouting. Buy organic garlic or garlic sold in the garden centres in the fall. Nine months later - it's time to pull them up!

Janis commented on how strong the smell of garlic was when you pulled them out of the ground.



Next - clean the heads gently and remove the excess dirt. Leave the roots on till they are dry.



I'm short on time these days, as the farm is hopping. So I bundle them together and bind them with a rubber band.



I then hang them to dry in my greenhouse - which I have shaded with a tarp. Direct sun will alter the taste of your garlic and make it bitter. Keep them in a shaded, well ventilated spot. I put a fan in the greenhouse to circulate the air as well.

Two weeks later... they have cured a bit.  Trim off the roots...



..and remove the outside wrappers that have dirt on them. The outside wrappers will be dry and tissue paper like.  You now have beautiful garlic heads ready to go.


The fun can begin.


Bag them up in paper bags and give them as gifts to friends.  Once they try homegrown garlic, they will never buy from a supermarket again.  You will have many new friends and you can wield this power to improve your life.  (I'm joking of course).

Break them open and start cooking up your favourite dishes.


Or (and this is my favourite way), slice off the tops..


place them in a muffin tin with assorted herbs sprinkled on top..

drizzle good olive oil over each head..



cover with foil and roast in the oven - 350 degrees for about 40 - 45 minutes.




Get some delicious bread and spread it on with a bit of butter. It's amazing. I challenge you to buy a head of garlic from a local organic farmers market and one from the supermarket. Roast them both and do a taste test. The difference is shocking. You'll be pulling out your begonias and tossing the mums to make room for garlic.