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Premium Seed Garlic:
Now taking orders for 2015 garlic - to be shipped in September.
|Crosscut Saw Sharpening||and||Fairy Slipper Botanicals|
Lost Creek is a small certified organic garlic farm located in the heart of the Okanogan Highlands in North Central Washington. We specialize in growing premium quality gourmet garlic seed in the rich, fertile soils and cold winters found here in the Highlands. Our organic garlic is carefully planted, cultivated, harvested, cleaned and inspected by hand to promote optimum growth and ensure the best quality possible. We focus mainly on Spanish Roja Garlic because we believe it has the deep, rich complex flavor of gourmet garlic at its very finest! We also have Siberian and Inchelium Red planted this year and will continue expanding and experimenting with other types of garlic in future years.
When we are not working in the garlic fields, we can often be found hiking and exploring the forests, lakes, rivers and mountains of the Northwest. It was this love of wild places and nature that drew us together years ago while working for the Forest Service in Montana. Soon after we moved to the Okanogan Highlands, Jason’s boyhood stomping grounds, built a straw bale home, tilled up our future garlic fields and started our life together. We love living our lives close to the land and nature here in the Highlands, growing garlic in a place garlic loves to grow.
Please be sure to check out Fairy Slipper Botanicals Handcrafted Soap & Pine Needle Baskets, made here at Lost Creek Farm.
Every stage of the processing of the garlic, from planting through packaging and shipping, is done carefully and lovingly by hand. All garlic shipped is firm and has many layers of protective skin. Generally speaking, our premium garlic bulbs are at least 2 inches in diameter.
Because of the many variables involved with growing garlic, we cannot guarantee our garlic will grow well for you. We do not recommend our garlic for extreme southern latitudes.
Siberian is a marbled purple-stripe variety. A top-notch producer in cold climates, Siberian deserves consideration from all northern gardeners. Siberian has a delicate and mild garlic flavor that compliments other flavors without overwhelming them. Extra large, easy to peel cloves, 5-9 per bulb, Siberian stores for 5 months and is prized for its high allicin content. Allicin supports normal cholesterol levels, boosts the immune system, and enhances circulation.
Artichoke variety Inchelium Red is a national taste-test winner in the softneck division. This large, top-quality softneck was discovered on the Colville Indian Reservation in northern Washington. Inchelium Red is the first to be harvested at our farm and stores very well for 6-9 months. This mild flavored garlic has 8 to 20 cloves per bulb, the larger cloves make for ease in cooking. A good braiding garlic.
How to order garlic:
If you have any questions, please give us a call: 509-485-2196
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Lost Creek Farm
7 Triple Creek Rd.
Oroville, WA 98844
Garlic Growing Tips
Garlic can be planted in the spring as soon as the ground can be worked, but fall planting is recommended for most gardeners. Plant in the fall and you'll find that your bulbs are bigger and more flavorful when you harvest the next summer.
The guideline for planting in areas with cold winters is two to three weeks after the first frost or about a month before the ground freezes.
Break apart cloves from bulb a few days before planting, but keep the papery husk on each individual clove.
Do not plant cloves from the grocery store. They may be unsuited varieties for your area, and most are treated to make their shelf life longer, making them harder to grow. Instead, get cloves from a mail order seed company or a local nursery.
Ensure soil is well-drained with plenty of organic matter. Select a sunny spot.
Place cloves 4 inches apart and 2 inches deep, in their upright position (the wide root side facing down and pointed end facing up).
In the spring, as warmer temperatures come, shoots will emerge through the ground.
Northern gardeners should mulch heavily with straw for overwintering.
Mulch should be removed in the spring after the threat of frost has passed. (Young shoots can't survive in temps below 20°F on their own. Keep them under cover.)
Cut off any flower shoots that emerge in spring. These may decrease bulb size.
Weeds should not be a problem until the spring. Weed as needed.
Garlic requires adequate levels of nitrogen. Fertilize accordingly, especially if you see yellowing leaves.
Water every 3 to 5 days during bulbing (mid-May through June).
A note on garlic scapes: Some folks love cooking the scapes (the tops of hardneck garlic). Whether you trim the scapes or let them keep growing is your preference. We like to stir fry scapes the way we cook green beans—similar with a spicy kick!
Garlic has very few problems with pests in the garden (in fact, its a natural pest repellent!), and also very few problems with the diseases that plague other veggies. White Rot is one concern, but you should also keep an eye out for the same pests that plague onions.
White Rot is a fungus that may attack garlic in cool weather. Not much can be done to control or prevent that problem except rotating your crops and cleaning up the area after harvesting. The spores can live in the soil for many years. The fungus affects the base of the leaves and roots.
Harvest time depends on when you plant, but the clue is to look for yellow tops. Harvest when the tops begin to yellow and fall over, before they are completely dry.
In Northern climates, harvesting will probably be in late July or August. In Southern climates, it will depend on your planting date.
Check the bulb size and wrapper quality; you don't want the wrapper to disintegrate. Dig too early and the bulb will be immature. Discontinue watering.
To harvest, carefully lift the bulbs with a spade or garden fork. Pull the plants, carefully brush off the soil, and let them cure in an airy, shady spot for two weeks. We hang them upside down on a string in bunches of 4 to 6. Make sure all sides get good air ciculation.
The bulbs are cured and ready to store when the wrappers are dry and papery and the roots are dry. The root crown should be hard, and the cloves can be cracked apart easily.
Once the garlic bulbs are dry, you can store them. Remove any dirt and trim off any roots or leaves. Keep the wrappers on—but remove the dirtiest wrappers.
Garlic bulbs may be stored individually with the tops removed, or the dried tops may be braided together to make a garlic braid to hang in the kitchen or storage room.
Bulbs should be stored in a cool (40 degrees F), dark, dry place, and can be kept in the same way for several months. Don't store in your basement if it's moist!
The flavor will increase as the bulbs are dried.
If you plan on planting garlic again next season, save some of your largest, best-formed bulbs to plant again in the fall.
Garlic Pesticide Recipe
Peeled garlic cloves (hardneck garlic is best!)
Mixture - 10 parts water to 2 parts Neem Oil and 1 part Garlic
Pulse garlic in your food processor until garlic is a very fine pulp. Add the correct amount of neem oil and water for your solution. Mix thoroughly by hand.
You can run this through your hose attachment if you have one, or you can use a backpack sprayer or watering can. Apply sparingly as needed to the affected areas and plants that are close to the affected area. Shake often to keep everything mixed. Do not store! Mix what you need and then discard the rest!