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The Cutting Veg grows over a dozen varieties of garlic from various places in the world. Starting with 100 bulbs in 2005, The Cutting Veg has built up its volume of seed stock to the point of a harvest of 20,000 bulbs in 2010. This year’s harvest was done over this past weekend.
I got the following email from my friend Farmer Daniel of The Cutting Veg, and wanted to share it with you. The order form that was attached to the email can be found here:
Hello Garlic Lovers,
The Garlic Harvest is done! Thanks to the hard work of 40+ people over the last three days, we have finished harvesting our 20,000+ bulbs of the freshest, localest, organicest garlic around. Specifically, we have nine varieties available for order this season: Persian, Tibetan, Russian, Salt Spring Island, Korean, Ukrainian, Italian, Former Yugoslavia, and Sicilian. The Cutting Veg is also introducing our “Value Packs”, and “Large Value Packs” this season, for folks who aren’t yet addicted to certain varieties, and want to sample a wide spectrum, at a discount price. For more info about the various varieties, and their unique qualities, please visit http://www.thecuttingveg.com/global-garlic/varieties-available.html.
The garlic is now hanging in the barn, enabling it to cure. The curing process is vital in enabling the garlic to store for many months. Once the curing is completed (3-4 weeks), we will need to cut the garlic off the stalks, clean the bulbs, and label them.
This means your garlic order will be available sometime in mid-September.
If you would like to place an order, please fill out the attached garlic order form [see below], and email it back to me. In your email, please also indicate your desired pick-up location (see below for options), and your chosen method of payment. Please note that orders will be filled on a first-paid, first-filled basis.
Options for receiving your garlic order:
1. Pick up at Sorauren Farmers Market, in Sorauren Park, near Dundas St. West and Lansdowne, on a Monday, between 3 and 6:30pm
2. Pick up at Temple Sinai, at 210 Wilson Avenue, near Wilson and Avenue rd, on a Tuesday between 2:30 and 6pm.
3. Pick up at the Park Road Organic Harvest CSA, at 28 Park Road, near Bloor and Yonge, on a Wednesday between 3 and 6:30pm.
4. Pick up at the Kavanah Garden, in the Vaughan/Thornhill area, near Bathurst and Rutherford Rd, on a Thursday between 3 and 6:30pm.
5. Have your garlic shipped to you. (Cost $20 within Ontario, and $30 to other provinces)Payment Options:
1. Cheque, made out to The Cutting Veg, and sent to 21 Kenwood Ave, Toronto, ON, M6C 2R8
2. Paypal (www.paypal.ca), with payment directed to daniel@thecuttingveg.com.If you are interested in growing your own garlic this year, check out the following link for basic growing instructions: http://www.thecuttingveg.com/global-garlic/how-to-grow-garlic.html
For garlic sampling recipes (to get to know the various varieties), check out http://www.thecuttingveg.com/global-garlic/garlic-recipes.html.
Volunteers
The Cutting Veg is always looking for volunteers. It’s a fun gig and you get to take home some of what you pick, as well as getting a lesson about organic farming (see my post from last September). To volunteer, email Daniel with the subject line, “Sign me up for TCV E-News”. The weekly Farm Talk newsletter includes a “Volunteer Needs” section. For example, a recent newsletter prior to the garlic harvest said, “We will be welcoming volunteers this week and next from Sunday – Thursday, between 6:30 and noon. If you would like to come and help out on one of these days, please rsvp that you intend to come, and let us know if you will be driving, or need support with a lift. The farm is approx 30 mins from Toronto, and I will send you directions, if you rsvp that you will be driving.”
RSVP to the e-newsletter and let him know when you want help out. Newsletters occasionally include recipes and other fun stuff.
Tell him I sent you.
Eat well, be well.
