In a year of weird weather, garlic suddenly became ready to pull at Sundog Farm.
Some cloves began to burst and if the farmers couldn’t figure out exactly why, they decided to harvest it all before any more went past its prime.
It was a good call as the garlic heads brought to the barn were large and the crop was bigger than expected. It was an exceptional crop. The harvest took place on two days this week. I helped with the second.
Eight of us worked the field and racked the garlic for curing. It was hot work, and I couldn’t stand the sun and heat for long. After two and a half hours pulling garlic from the field, I changed to the racking operation in the barn to get out of the sun. There was plenty of work for everyone. Here are some photos of the operation.
After clearing the field of garlic the crew met at the farm house where we ate lunch of grilled brats and hot dogs, fresh grilled vegetables, and pickled asparagus put up last year. The grilled onions had been picked just moments before hitting the grill. Days like this one feels something got accomplished.