you. If you are not moving forward than you are taking two steps back." Each year the growing conditions change and you have to adapt. This year the three main nemeses to the crops are deer, crows and wild turkeys. Keeping them in check and not munching on the crops keep the workers at The Garlic Farm busy.
On the day I visited the farm, over
5,000 organic tomato plants were be- ing strung up between rows of wooden posts with twine. Around 20,000 pep- per plants, sweet and hot, were already in the ground, and the fields were be- ing furrowed for the pumpkin crops. A worker on the farm, Jaime, was busy helping string up the lines. With plans to start a farm this winter in Costa Rica she is learning all she can from Gary. Teaching the next generation of farmers the traditional method to farming is part of the plan for Gary. Each year he takes on a few apprentices and shows them the ropes for working a farm. Gary is pondering the idea of be-
coming a CSA, Community Supported Agriculture Farm. It would be a small group, with maybe 20 shares. Also he is concerned about the wide usage of genetically modified seeds, or GM, in most of the vegetables that we do eat. He buys his seeds through an organic seed company in Maine to make sure his crops are not GM.
Visit the Red Barn Farm Stand and pick some flowers
The rambling red barn houses the
farm stand which from July through October is chock full of vegetables and flowers. Additionally a cutting garden of zinnias will be available for custom- ers to stroll and pick fresh bouquets for their summer time table. The farm stand is open July through October, Tuesday through Sunday each week from 10 a.m. - 6:00 p.m. Fresh garlic is available mid-July, cured garlic and braids during August and September.
Submitted by Nancy Hinchey. For more information, visit
www.garlicfarmct.com or email
info@garlicfarmct.com or call (860) 653-0291. See ad on page 29.
www.naturalnutmeg.com
August 2010
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