A small producer of garlic at a big supermarket

Two years ago, in Rivière-Rouge, a retired couple who had worked in the health field, eager for knowledge, decided to grow garlic. The prime objective was not to let their land lie fallow. Never having planted a single clove of garlic, there was a certain amount of naivety involved as Simonne Clairmont and Claude Leclerc planted the 1,000 initial bulbs in the field. Before very long they learned that it was not enough simply to plant things to have them grow. Only one third of their harvest made its way to customers.

This first experience showed them the importance of having lots of nutrients in the soil, so this time they took more care with the various steps…while continuing to practice the principles of organic farming. Their efforts are already paying off. They’ve built a small dryer where the garlic bulbs are gathered for the drying operation, which means that the bulbs keep year round. The work is done with great care: the garlic field, perfectly laid out.

In terms of marketing, in June their garlic flowers were on the shelves of the Rivière-Rouge IGA, and come August, fresh garlic will be sold there until it runs out.

For its third year, Les Jardins de Simonne expects to double the production of Music garlic and to make the garlic flower better known. It’s an attractive rolled stem with a button-like flower, cooked and eaten like a bean or asparagus spear. The Ail.quebec website has recipes that will make your mouth water. Just click on the English button.

N.B. Fresh garlic and garlic flowers keep in the refrigerator in a perforated plastic bag, while the dried bulbs keep in a ventilated area (basket, cardboard box or paper bag).

By the same author: Aeronautical manufacturing or market gardening, one and the same! (Click the image below)