Over the Fence Urban Farm

Cooperatively farming small patches of Earth in Columbus, OH

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Getting Garlic in the Ground

DSC_0014Happy hour today was all about garlic. Spreading compost and tilling the soil to get the beds ready, then digging a few hundred deep holes and pushing the cloves underground. I don’t think we’ll have quite as many bulbs as we did this year, but hopefully what we have will be better. Last fall we were so late ordering our seed (because we didn’t take possession of the property the farm is on until mid-November) that we had only one option – one supplier, one variety. This year I ordered early from Green Mountain Garlic in Vermont. They had a wide range of options and I got some with nice big cloves – Music, German X Hardy, and Romanian Red. The Chesnook Red we had this past year had good flavor, but the itty bitty cloves are a pain to deal with in the kitchen. We put some of the largest we had in the ground with the rest and gave them all plenty of space. And now we wait. Til next July.

The Hughes family was back and, as always, looking totally hip. Elizabeth fit right in. It was a productive visit.

Larry. Tilling.

Larry. Tilling.

Liam. Raking.

Liam. Raking.

Katie. Pulling beans.

Katie. Pulling a few beans. (Her favorite…)

Not your granny's work boots. Elizabeth (left), Katie (right)

Urban farmer footwear. Elizabeth (left), Katie (right)


2015. Here we come!

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Growing (Great) Garlic

This all started when we planted our garlic back in November. Today that initial gesture came full circle as Melissa and I pulled hundreds of bulbs of garlic from the ground to cure. (We’ll have to go back and count them one of these days…)


The bulbs vary in size from super-sized to puny. Add grading by size and appearance to the to do list.

While we harvested the bulbs today, we’ve already been enjoying garlic goodness for a few weeks. When a restaurant sale fell through, we found ourselves rich in short-season scapes and tried them in a variety of recipes – pesto with pistachios, guacamole, compound butters. (Check our Pinterest recipes board for details.) Not only were they delicious to eat, the were great to have around the house. DSC_0016

Our 4th of July fresh garlic and garden parsley chimichurri disappeared too quickly. Next time it will be even better as the garlic flavor matures and deepens over the curing process, which will take a couple of weeks. We’ll be sure to post some updates on that. For now, the gals are resting in the garage. Hope to get some braided in the next few days for our CSA members!


DSC_0067Postscript shout out for Ron L. Engeland’s Growing Great Garlic (1991).