2015 Hudson Valley Garlic Festival

Update:  See us on Saturday September 26 and Sunday September 27,  2015, at booth B57 at the Hudson Valley Garlic Festival.

Still available for pre-order/pick up at the festival or for retail sale at the festival:

  • Riesig (aka “Huge German White”, a super-hardy Porcelain, 4-6 large cloves):

    • Seed garlic (generally 2 1/4″ bulb or larger): $12/lb. – 25 lbs available
    • Culinary, i.e. “table” garlic (1.75-2″ bulbs generally): $10/lb – 125 lbs available
  • Music: A very popular porcelain garlic similar to German White, but from Italy (4-8 large cloves), easy to use in the kitchen and to plant for beginners:
    • Table garlic: $10/lb. – 100 lbs. available
  • German Red: One of the best for any use, of the Rocambole strain (7-10 medium to large cloves):
    • Table garlic (1.75-2″ bulbs): $10/lb. – 75 lbs available
  • Spanish Roja: Another Rocambole, often acclaimed to be the finest tasting Rocambole.
    • Table garlic (1.75-2″ bulbs): $10/lb. – 30 lbs available.
  • Chesnok Red: From the Purple Stripe garlic variety, a great garlic for sauteeing, and very attractive with brilliant white and maroon stripes, not as sharp on the tongue as the porcelains or rocamboles:
    • Table garlic (small at under 1 3/4″): $10/lb. – 50 lbs available
  • Lorz Italian: A “soft neck” variety with a milder but lovely taste, can be eaten raw in salads, etc. smaller bulbs with 8 or more cloves, should last well past the New Year in storage, smaller at under under 1.75″ wide:
    • Table garlic: 10/lb. – 40 lbs. available.
  • Inchelium Red:  An heirloom soft neck originally from an Indian reservation in Washington State, mild with many bulbs.
    • Table garlic: $10/lb – 20 lbs. available
  • Vietnamese Purple: Our second year with this Rocambole,  more narrow and elongated cloves (8-12) beautifully colored and solid all-around taste, grew very well for us this year:
    • Table garlic: $10/lb. – 18 lbs. available.

We have smaller amounts of Italian Red (softneck), Red Razan (Purple Stripe), and

We can ship (minimum order 5 lbs, shipping charges via UPS or USPS will be added): contact Dave: cedarvillefarm@gmail.com.

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Garlic for sale 9/4/2014

We have four USDA and NOFA certified organic cultivars available to ship now (UPS shipping charges will be added). There is a 5 lb. minimum for shipped orders.  If you want a smaller order, contact Dave and if a mutually convenient meeting location can be arranged, we can do smaller amounts. Note that “seed garlic” and “table garlic” are only general terms that relate to size – farmers usually plant larger cloves, thus “seed garlic”, which have a better chance of producing large bulbs, but any size clove can be planted or eaten!).

Riesig: Seed garlic (generally 2 1/4″ bulb or larger): $12/lb.
Riesig: Table garlic (around 2″, with very large cloves): $10/lb.

German Red: Table garlic (generally under 2″, great for culinary use): $10/lb.

Spanish Roja: Table garlic (generally under 2″, great for culinary use): $10/lb

Chesnok Red: Table garlic (under 1 3/4″, great for culinary use): $10/lb. 

To purchase: email Dave at: cedarvillefarm@gmail.com

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Hudson Valley Garlic Festival

We’ll again be at the Hudson Valley Garlic Festival in Saugerties, New York on Saturday and Sunday, September 27 and 28, 2014, booth B57.  We’ve got our old standbys (Riesig, German Red, and Spanish Roja), and some exciting new varieties.  See you there!

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Garlic harvest starts!

Italian Red

So we arrived Friday evening, planning to get a good start on the harvest, but we were on the fence as to whether the garlic was ready, or whether we should wait a week.   Normally we look for about four dried leaves on the bottom of the plant, but in any row you’ll have some plants that are farther along, and some that could use more time in the ground. This debate goes on each year – be safe and take it out now, or let it go for a while longer, hoping for a big rain followed by some dry sunny days (much easier and cleaner to harvest when the earth is dry).  Ultimately we took out all of the Italian Red on Saturday.  It was a good time to do it as all the Bosch siblings (Tina, Jenny, Darren, me) were gathered, along with four of my nephews, one niece, Darren’s wife Eve, and Jenny’s husband Paul.   Darren ended up perfecting the pitchfork technique for loosening the soil under the garlic so it can be pulled out easily.  He also posed, with Tina, in “American Garlic”.

American Garlic

It’s our second year growing Italian Red.  It’s an artichoke (i.e., several layers of clovers, and no scape), and it tends to be ready to pull before the hardneck garlic.  Taking it out was the right decision, as we found generally large, well formed, purple-hued bulbs, as in the photo.  It has an exquisite taste – not overpowering, yet very garlicky.  Made collard greens in the cast iron skillet tonight with two cloves sauteed a little in olive oil, a little salt, and a little hot pepper.  Couldn’t get enough.  We pulled about 1,700 Italian Red bulbs.

I also finally put screens in windows of the barn where we cure (i.e., dry) the garlic, something I’d been planning to do but hadn’t gotten around to.  When the garlic is hung to dry, it needs good ventilation.  Sunday, after five of us ran the Millers’ Mills 5K nearby, it was a little harder to round up help, but we got 650 Riesig bulbs out – from medium (2″) to jumbo (over 3″) in diameter, and nice and dry (see picture).
It was high summer and beautiful this weekend in the Mohawk Valley.  Hoping next weekend has similar conditions, as I’d love get the remaining 7,500 bulbs out and up to dry.


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Scape time!

Arrived Friday evening.  Woody had probably picked about ¼ of the scapes previous week.  Some were a little too far, but at most the Reisig was just starting to straighten up.  We picked scapes for an hour and a half Friday, finished them today early, by 9:30 or so.  Most of the good stuff – Roja and German Red – went back with Dad to put in freezer.  I have a duffle bag full.

Mowed down the cover crop.  Oats already had seeds, still a few rye growing.  Need to get them down earlier – before the seeds develop.  However, clover is coming in pretty well, in most places, except the northwest side of the new patch – I wonder if that’s just bad soil.  It might pay to see where the pasture is best and pick that as the next area to open up.  Field peas are present, long, climbing the oats, but so-so in terms of thickness.  They probably need to be drilled next time.  Bush hog was not cutting well – right side was leaving tall growth.  Adjust better next time.  Helped Matt unload two wagons of hay – haying the big upper south field.  Good stuff.  Nice to get into a rhythm throwing bales off the wagon.

Sorted twine – have 46 x 10, 21 with labels, 25 without.  460×20 = 9200, so almost there. Pulled one Italian – big one, well formed bulb, but not fully developed yet.  I pulled a lot of oats from the G. Red and the Italian – they got spread in there by accident.  Hope the oats are not cannibalizing the nutrients.

Dad asked about a utility bar at Clinton tractor, and they knew of it but had nothing.  Curt Doremus traded his Ford for a 75 HP John Deer.  Same issue as ours – the loader will not both lift and tilt the bucket at the same time – problem with turning compost.

Jim mentioned that we have a resident fox in the south pasture with pup, and a doe and fawn.  Saw a heron hanging around the pond – I assumed for frogs, but Jim thinks for muskrat too.

Was high summer in the Mohawk Valley – nothing finer, just like our garlic.

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