Field Notes

Garlic harvest always feels like a milestone around here. After months of watching it grow, we finally get to pull each bulb out of the soil, brush off the dirt, and see what the season has been quietly working on underground.

This year we're harvesting more than 5,000 heads of garlic with a crew of just six people. That means a lot of bending, pulling, hauling, bundling, and more than a few sore backs by the end of the day. It's one of those jobs that's equal parts satisfying and repetitive, and somehow the rows always seem longer than they did the day before.

Harvesting is only half the job, though.

Once the garlic comes out of the field, it heads somewhere dry and well-ventilated to cure for the next few weeks. During that time the outer wrappers dry down, the necks tighten up, and the bulbs develop the storage life that lets you enjoy them long after harvest is over. 

Curing takes time and patience so as the process works its magic, the crew is back in the field tending the next round of crops, harvesting what's ready, and trying to stay one step ahead when we can.

Once the garlic has finished curing, we'll sort every bulb and figure out how much we need to set aside for next season's planting. We always try to save the biggest, healthiest bulbs for seed because those are the ones most likely to grow into strong, productive plants next year. It's one of those decisions that feels like borrowing from today's harvest to invest in next season's, but that's part of the long game of growing food. We love sharing our garlic, but making sure we have enough tucked away for the future is what keeps the cycle going.

Garlic harvest is one of the few jobs that brings the whole crew together for a while. So much of the season is spent dividing and conquering — someone's harvesting lettuce, someone else is cultivating, another person is washing produce or seeding the next crop. Garlic is different. For a few days, everyone is out in the field pulling bulbs, stacking bundles, loading trailers, and working their way down the rows together. There's something satisfying about tackling one big job as a team, even if we're all moving a little slower by the end of the day. Five thousand heads of garlic is a lot easier to face when you've got five other people beside you.

STAFF SPOTLIGHT: Kendall Reyburn - Flower Fields and Crops Manager

This is Kendall’s first season at Titusville Farm and we are so glad she is here. She’s been on this farming journey for the last 9 years and has spent her time in this work digging in and learning at every opportunity that comes her way. Her natural attention to detail, curiosity and unyielding determination are just a few of her wonderful qualities that make her such an amazing farmer. She’s spent most of her time in the trade farming for seed production - a practice she feels deeply passionate about, but took a chance on flower farming this season with us here at Titusville…joining her Vegetable Production counterpart (and fiance) Max (more on him later!) With roots in Long Island, Kendall has an undeniable New York spirit that we cherish - she’s smart, sharp and is never one to shy away from a tough task or conversation. She’s the one running our day to day flower operation - keeping an eye on what needs to get done and choosing what comes first, ensuring all seeds and plants get where they need to be on time, and organizing systems, tasks and tools to make things easier and more efficient for the future. We love her and are so grateful she’s on our team. 

Farm Happenings:

HOW TO EAT YOUR VEGGIES: Cukes 6 ways

• Smashed Cucumber Salad: Lightly smashed cucumbers soak up a bold dressing of soy sauce, vinegar, garlic, and sesame oil for a crisp, flavorful side.

• Creamy Cucumber and Dill Salad: Thinly sliced cucumbers are coated in a creamy dill dressing for a cool, tangy accompaniment to grilled meals.

• Quick Refrigerator Pickles: Fresh cucumbers are soaked in a simple vinegar brine with herbs and spices for crunchy pickles ready in just a few hours.

• Cucumber Gazpacho: Blended cucumbers, herbs, and yogurt create a smooth, chilled soup that's perfect for hot summer days.

• Stuffed Cucumber Boats: Hollowed cucumber halves are filled with savory ingredients like tuna salad, chicken salad, or hummus for a light, no-cook meal.

• Cucumber Sushi Rolls or Wraps: Thin cucumber strips are used in place of rice or tortillas for a fresh, low-carb twist on wraps and sushi.