Pictures of our harvest, 2025

 Below is a list of the garlic strains we have in amounts over 1 pound (available for sale August 2025) 

I haven't trimmed or weighed anything yet. I'm waiting for the stalks to dry completely. The Silverskins and Tibetan are still in the ground:

Porcelains (Hardneck):

Armenian-    A flavourful garlic with an earthy taste. Medium to high heat. Hadrut Karabagh, Armenia.

Chiloe- (Chil O eh) Collected from Simon DeBoer of Langside Farms, Teeswater, ON.  Originally from the Island of Chiloe, off the coast of Chile. It was brought to North America by a master gardener, who is now an octogenarian living in Pembroke, ON. Her daughter also grows this strain successfully in the Yukon. I find Chiloe grows well from bulbils.  A complex flavour, accompanied by medium heat.

Georgian Crystal-    Collected and brought to America in 1985, from the central region of the Republic of Georgia.  Bulbs are often quite large, with fewer, bigger cloves. Fairly mild. Nice classic flavour.

Georgian Fire-    Originally from the Republic of Georgia.  Late harvest.  Nice and hot, some describe it as having a “toasted” aftertaste.

Great Northern-    Collected from Al Picketts, Eureka Garlic, P.E.I., 2017. Nice clean white wrappers and promising bulb size. Warm, inviting flavour with modest heat. 

Leningrad-     This one has become popular at the local garlic festivals for its fire and good taste.  Said to tolerate very cold winters.  Though it originally came from Belarus (a small Republic west of Russia), it became known as Leningrad in the US and Canada. Nice and hot.

Polish Hardneck-    Originally from an Ontario grower, John Yovanov.  Polish Hardneck has performed well for us in both wet and dry conditions for many years. Mild flavoured with consistent bulb size. 

Portugal 1 (Azores)-     A long time favourite in our plot.  Our customers have commented that the flavour is exceptional. A perfect balance of heat and richness. Collected from the Azores (Portuguese islands) by a student of Wilfred Laurier University, at the request of Robert Litke, Nithburg, ON.  

Portugal 2-     Origin- the mainland of Portugal.  From the collection of Robert Litke.  A strong, reliable strain. Quite hot and spicy.

Romanian Red-       Originally from Romania, via British Columbia. 

A robust cultivar with lots of flavour, and strong, but not overpowering heat.  It was found to yield the most allicin in a test of more than twenty garlics (The Complete Book of Garlic, Ted Jordan Meredith). 

Sweet German-     All garlic has a high sugar content; you just can’t taste it because of the heat. The same is true of this strain, you can’t really taste the sweetness, but it is fairly mild, with a nice depth of flavour. We got this strain from Boundary Garlic, in 2017. The bulbs are a little small, but they have a nice appearance.

Marbled Purple Stripes (Hardneck):

Bogatyr-    Origin- Moscow, Russia. Medium heat with a pleasant onion-like aftertaste. The Bogatyri are featured in Russian Folklore as legendary warriors. 

Choparsky- Origin- Siberian Botanical Gardens, Siberia. Striking purple stripes on the bulb wrappers. Strong garlic taste. Fairly hot.

Duganskij- (D’yan ski) Lovely, honey-toned shades of brown and purple on the clove skins. Healthy, statuesque plants. Produces very large bulbs that are late to harvest. Reasonably hot with full allium flavour.

Guatemalan Ikeda- Deep purple marbling on bulb wrappers. Clove skins are tan with rose. Dark purple bulbils. Medium heat with a pleasing flavour.

Red Russian-    A strain from Linda Scoeby, BC. The bulbs are large, attractively vibrant in colour, and are late to harvest. Robust heat, nice mellow aftertaste. Not to be confused with the Rocambole “Russian Red.”

Ural Mountain- (YUR uhl Mountain) Given to us by Christine Sloboda in 2011, this large, colourful Marbled Purple Stripe has passed through many hands on its path from the Ural Mountains, an ancient, mineral-rich mountain range between Europe and Asia. Robust heat with sharp, pungent flavour.

Creoles (Partial Hardneck):

Aglio Rosso -      Originally from Sulmona, in the Abruzzo region of Italy. Lovely pink clove skins, and nice, rounded bulbs of good size.

Ail Rose de Lautrec- The famous garlic of France. Our seed was collected in 2008 at the Fete de l'Ail Rose by a Canadian tourist.  In France the white bulb wrappers are traditionally peeled back to the last layer to reveal the soft pink colour of the clove skins. It is known for being a very mild creole.

Ajo Rojo -   Brought from Spain in the early 1990’s through a virus free program, this strain is sweet and intense in flavour. The Fort Collins study showed that Ajo Rojo may not genetically fit into the Creole group (published in The Complete Book of Garlic, Ted Jordan Meredith), however, even if that is the case, it still closely resembles a creole, with bright purple clove skins and very long storage. 

Barcelona Red Spanish-    Brought from Spain in 2008. The clove skins are brightly coloured with reddish-pink, and hints of brown at the base of the clove. Excellent size. Medium Heat. 

Burgundy-     Deep burgundy clove colour. Wonderful, intense flavour.

Prescadero Red-    Sweet and rich, with dark red clove skins. Good bulb uniformity.

 

Silverskins (Softneck):

Chilean Silver-    The Heirloom Archive states that this strain came from Blue Jacket, Oklahoma. We got it from a local grower in Ancaster, ON, in 2010. It out-performed all of my other Silver Skins until I found Eureka Danaery’s to match it in bulb size. Nice large cloves in the center ring make it economical for planting. A strong flavour that I once described as “volatile”. 

Eureka Danaery's-   From Eureka Garlic, P.E.I. in 2017.  Good bulb size and uniformity. Soft pink clove skins. Sharp taste with powerful heat.          

L'Ail Rose du Tarn-   A beautiful French garlic that is grown in the Tarn Region and shipped all over France. Ours was bought in a market in Nice, and was brought to us in 2007 by Norma Michael.  The bulb skins have a unique golden patina, and the clove skins are a soft salmon-pink.  

Nootka Rose-   Originally from Nootka Rose Farm, Waldron Island, San Juan, WA. A rosy blush can be seen on the bulb wrappers sometimes.

Western Rose - Nice round bulbs, soft pink clove wrappers. Not as late to harvest as most other Silverskins.

Unallocated: 

Tibetan-    Unique among all the strains that we grow. Late to emerge in spring, and very late to harvest.  Keeps for 8-10 months in storage. Bulb wrappers are fine textured and silky-white, with reddish-purple stripes. Average of 7 cloves per bulb. Bulbs are usually 2 ¼ inches across and there are about 7 bulbs per pound. Bulbils are medium sized and dark purplish-red. The scapes are late and rarely coil. 

Other strains that we are still growing: 

(Not available as bulbs, because we are growing them from bulbils, or we only have enough bulbs to replace our own seed) We may have something for you if you are looking to save these for your garden. 

Porcelain:

Angelo's

Beletic Croatia

Eureka Duncan

Fishlake #3

Emberly

Floha

French Pink

Newfoundland Tall

Newfie Goldstrike

Polish Jen

Ukrainian Mavniv

Yugoslavian

Wild Buff

Marbled Purple Stripes:

Metechi

Purple Stripes:

Chesnok Red

Duganskij Celan Seed PS

Persian Star

Red Grain

Shatilli

Artichokes:

We may not grow any more (average yield was 3 small bulbs for each strain)

Rocambles:

Anna's Hungarian

Carpathian

German Brown

German Red

Hungarian Kiss

Killarney Red

Korean Purple

Marino

Mediterranean

Newfoundland Heritage

Puslinch

Spanish Roja

Zagreb Croatia

Asiatics:

Asian Tempest

Korean Mountain

Pyong Yang

Turbans:

Basque

Chinook

Cuban

Keeper

Thai

Tuscan

Uzbek Turban

Xian

Creoles:

Spanish Benitee

Silverskins:

Mother of Pearl

Unallocated:

Marie's Lebanese

Elephant Garlic - Available as bulbs and rounds.

When Soil Biology gets a Cold Start

 In the Spring time it is always so exciting to get out on the land and plant something! We itch for the soil to dry up fast, and for the frogs to sing their trilling serenades into the cozy night. 🐸 The irony is, what we really need is a warm rain. A good, 20+ degree C steady shower to soak the ground with fresh life. Have you ever used a kettle to heat the water so that you don't have to wait for your cold potting soil (accidentally left in the barn) to cooperate so you can get on with your potting day? (Soil should be warm for good germination.)

It is not a good recommendation to get the water boiling mind! Just warm. Amazingly, water holds a lot of energy. It takes a whole calorie to raise 1 tiny gram of water just 1 degree Celsius. Warm water is a super effective way of waking up soil biology in early spring... and this is probably the third year in a row that Mother Nature coordinated the cold days with the rainfall to completely skip this delightful spring ritual. (I miss barefoot puddle jumping in May! Am I too young at heart?)

When soil biology doesn't warm up effectively, nitrogen gets a bit scarce. I remember one year the garlic leaves turned kinda yellow after a cold spell in May. This year they look a little behind...but actually not too shabby:

Left foreground: 2 rows of peas. Left background 2 rows of Spring planted Creoles and Silver Skins and bulbils. Right side 12 rows of fall planted MPS, Porcelains, and assorted varieties.

Also, I wasn't kidding about the frogs singing. That's local Ontario weather lore: the frogs have to sing three times before you can rule out that a final spring frost. (Meaning they start three times and stop, even if this sounds like them singing for several nights, and then a pause for a one night cold spell).

August 24, 2024

 Thanks everyone, for checking out my list on the Catalogue page. I've nearly sold out in four days, which was about what I was expecting. I do have a few things left, and especially bulbils, because I had a feeling it would be a tough year, and I saved some scapes of nearly everything, just in case. After hail knocked a bunch of them off in June, it just seemed prudent.

So, if you are still looking to order, be prepared to compromise on the selection, or you can ask me to make up a variety pack based on what I have left, for as many kinds and amounts as you choose (I'll let you know if I have it).

It has been wonderful connecting with all of you this season, when you come out the farm and share your wisdom and gardening stories, that is my encouragement for the year.

All the best, Julie

Trimming and sorting progress report 2024

 Hello Everyone, 

I thought I'd share some uplifting pictures of what the bulbs are looking like this year. There is more staining to the wrappers, and a lot have been demoted to seconds because the skins are split, but I can sort out some really nice bulbs, and there are virtually no small bulbs, especially in the porcelain group. 

I am very grateful that we were able to hand dig them as quickly as possible once the rain receded, otherwise I'm quite sure I would have a lot less to offer you this year. 

I am working on a list as I trim more of the different kinds. This week I will work on Marbled Purple Stripes. They took it hardest, having all the rain, so that'll be a toss up as to what will be available for purchase. I did save lots of bulbils this year, so hopefully that will fill out your desires for new strains, and keep the diversity alive and flowing across the landscape, growing in those beautiful home and market gardens.  All the best - Julie

There were a few that got harvested before the rain - the early varieties like Turbans and Asiatics.

This Garlic Seed Library Needed an Ark

 Well, 2024 harvest has been fun! First we had some hurricane leftovers (nothing like what the southern United States dealt with of course, but a good 4 inches of rain none the less. I thought, okay, its early enough, we have time to let things dry out before I need to pull the garlic out. Well...

Yeah, we got more rain after that.

I was feeling a bit desperate on July 15th and went out with a wheelbarrow and a shovel. 

I was thinking, well, I can salvage some varieties! 

I'm very grateful that after that, it quit raining for about a week. I moved on it immediately, and started hand digging in the mud, then in the sticky clay, all the way into the reasonably dry top soil/still a little sticky underneath. Near the grand finally of our harvest window, it would have been possible to get the tractor out there, but it was hardly worth the set up. Besides, my sister and I are well conditioned to hand digging garlic - we do some of it every year, and it is how we got started, before we rented, and then purchased a black plastic lifter, that serves as our undercutter for the garlic.

On the last major day of harvest, July 21st, we did Red Russian and Duganskij MPS. They did not initially look ready, but I was suspicious of the top leaves turning uniformly yellowish, and sure enough, many of the bulbs were actually rotting in the ground. We've had to sort a lot of them out for emergency processing in our food dehydrator. 

The amazing thing is that it still looks like I have a something of a crop - there is just a lot more sorting and second grade bulbs. Once we did the work of getting them into the barn, it seemed possible to continue. The Catalogue will be much reduced this year, and the verdict is undecided about how much, of what kinds, I will grow next year. I need to determine what seed to save. This week I will start trimming, and will get a better idea of what I've got to work with.

Another feature is that with the adequate rainfall earlier in the summer, the some Porcelain bulbs are truly enormous! So, there is always something positive to focus on! I'll try to get some pictures while I trim and sort :-)

All the best with all of your own garlic adventures! Julie

Overlapping Our Harvest - When size doesn't matter so much!

 Hello There, Garlic Growers!

I know we are all sizing up the garlic plants at this time of year, and some of you may have even dug a few bulbs up already. Maybe some leaves are drying down early, which can be a fungal issue, with all this rain we've been getting. It's quite early for most garlic to be dug yet, but sometimes you have to save it before the leaves are all brown and the wrappers are gone. 

Typically for me the main crop is harvested on or after July 20th, but I adjust the harvest timing each year to match the crop - as much as two weeks early sometimes, but usually not a lot later. Depending on the seasons conditions, I have to judge by the leaves being about 50% dried down.. (I may have a slightly later harvest than most other growers, as I play around with leaving the scapes on until a bit later, and that seems to delay the drying down a little bit.)

My first harvested bulbs this year, came out of the ground June 30th - just so I could say it wasn't July! Three Turban strains were ready to go (they don't need to be as dried down as most other garlic, and have fewer leaves, so two dried leaves is fine, they also fall over like softnecks, which is an indication they are ready.) On the shelf above are Basque, Tuscan and Xian.

Last year I discovered that Turbans make great black garlic. But, they are a bit finickity and not super winter hardy, and not very consistent or large bulbed. So, do I expect them to leap into a big niche for the early market, and as the first black garlic to hit the shelf at the start of the garlic season? - not really. But the fact that I can harvest them now and they dry down quickly; the fact that I've been growing them for at least twelve years, says to me that bulb size isn't always the most important factor to consider when selecting which varieties to grow.

On the other end of the spectrum from Turbans, are Creoles. Creoles also make great black garlic, but what's even better is that you don't have to use them for months and months. If you are using up culinary garlic to keep it from spoiling (you'll typically get this problem if you grow a lot of garlic, and some of it is not saleable), Creoles are last on the list of urgency. They basically only sprout if you cold treat them. I still have some from last year's crop. I just had to take this picture of the 2023 Creole cloves sliced in half, on July 1st, 2024. There were a few that spoiled, but some firm bulbs lasted good.

After I had captured the image, I popped a slice of the creole clove in my mouth and crushed it a bit with my back molars for a nice slow release raw garlic experience, as I do sometimes when I'm planting in the fall and find a nicked seed clove I don't want to put in the ground. Holding it there for a few seconds I tried to distract myself from the bite, but I had to spit it out, it was so sharp!!! Flavour changes over time. With 10+ months of storage under its belt, the Barcelona Red Spanish Creole was less juicy, so, it was very concentrated!

But again, the bulbs are small! And to get any real consistency in size, I have to spring plant Creoles.

 But is size the only thing that matters? 

Not when you can overlap your crops. We grow a lot of "winter vegetables" like carrots and beets, and with the right varieties and storage techniques, you can be eating the old crop after the next one is harvestable and ready in the new season. It's really cool, and local, and self reliant. With a bit of luck and planning, and the right varieties, the same can happen with garlic.

When Scapes Curl

 Hey, what an early year! The garlic scapes have emerged already and it won't be long before we will start cutting them off. 

 Ideally for eating this is when they make a nice loop, or double loop depending on variety, but before they get tough and start to straighten out. If I'm not planning of eating them, I always like to cut when they are just starting to straighten - a little fiber development in the stalk is a good thing, I think.

The first picture (below) is of a porcelain scape in that perfect pretzel shape - ready to be eaten (yes, it has white stripes on it, and despite the fact that I usually use Crystal White scapes in floral arrangements, it is still edible). On the right is a porcelain scape just starting to straighten, in what I call the "shepherd's hook" stage. That can be a difference of 2 - 3 days, so if you are selling to the market, be sure to check the scape development often.

Garlic scapes are good food if you know how to use them in cooking. I personally always preferred the main event - the deliciousness from the bulbs - those tasty, mature, juicy and pungent cloves! But what is family for if not to stretch your mind a little. When my sister was home last June, she brought a recipe for beer batter coating and deep fried some garlic scape rings in that. That changed my mind about scapes. They are a fun summer treat!

You just cut the tough pointy tip off and wrap the coils of scape around them selves to secure each one into a ring shape that will hold together through the frying process. You don't want them to be wet - the batter doesn't stick well to water droplets.

Here's the recipe for the batter, if you want to try it:

"Mushroom Will's Beer Batter"

1 cup flour

1 tsp garlic powder (yep, doubling up on the garlic super flavour!!)

1/2 tsp black pepper

1 1/4 tsp salt

paprika to taste

1 beaten egg

1 cup to 1 1/2 cup beer (can substitute with another appropriate liquid, or water)

For a lighter batter, replace 1/3 cup flour with corn starch. For Gluten Free, use Chickpea flour.

My sister Sheri is a big proponent of cast iron pans, as you can see in the picture, and they do work well for this when the pan is well seasoned...we didn't have to use a lot of fat to fry the scapes, just enough to slightly float them. We always use pork lard to deep fry. Not only is the flavour better, but the large size of the fat molecules allows for a nice crispy texture without the batter absorbing too much grease. (this can also be helped by getting the temperature right. Right around 365 F (185 C), but always do a test with the first batch and check that they are getting done nicely. The scape should be slightly tender and the coating golden brown. Pork lard is also very stable at high temperatures and degrades less than vegetable oil. From my understanding, this degradation in deep fryer vegetable oil is what makes the stickiness in your cholesterol that causes problems and blockages in our arteries sometimes.

 P.S. If you want to help your cholesterol situation...I'm told that eating garlic regulates it admirably ;-)

The Earliest I've ever Planted Spring Garlic

Hey there Garlic Growers! I was out on the field yesterday! 

Amazing, I've never planted anything on March 8th before...not in the ground. The sooner my Creoles and Silver Skins get started after the harsh winter has ceased the better (not that this winter was very harsh) so I'm very excited to see how they yield, with the longest growing window I can give them. Other Years I've been able to pop them in at March 25th or April 13th. 

It's not a very glamorous project for pictures, I literally just put a box of Creole and Silver Skin bulbs in paper bags in my house for most of the winter, move them to our cold storage at zero degrees in early February, and this is what they look like when I pull them out and prepare to plant them.

I love doing these kinds of tasks completely by hand - it makes it possible, because I'm only about 150 lbs, with large farmer shoes to spread the weight - my soil compaction impact is pretty marginal on this tender spring soil. 

Last year I made a plan, measured out how much space I would need, hilled up the rows, and placed stakes marking each variety I would plant. I planned where each would go so that Silver Skin would be next to Creole types in the row, for no mix ups - it was so easy to go out there, on the impulse of good weather, and just push the cloves in with a garden digger. No fussing over maps, or running out of space!

By the way, if you are curious, Last fall on November 20th, the soil was about the same texture and dryness. I used a wheel hoe to scuffle the penny cress and other late weeds that were growing - again hand work, so low compaction on borderline wet soil...can you tell that I like farm work workouts! It really helps to get a head start on the weeds, before the spring season has even begun. I may plant early, but I weed late. If possible. Weather permitting, as always!

And to show how little the garlic was up last fall, here's a picture from November 11th. 

The garlic is just emerging now, on March 8th, and I'm pleased to see that almost every clove is there. 

Fall Planting and Fall Growth

 

Yes, you really can plant garlic in a T-shirt and shorts...

at least, so far it has been working just fine on our farm.

One of the main concerns I hear is that the garlic will come up in the fall if you plant too soon, and it certainly does sometimes, but even 4 -6 inches of leaf emergence in the fall has, thus far in my experience, not slowed the garlic down in the spring at all. Infact... is there a possibility that the extra energy gathered from the photosynthesis of the leaves prior to winter actually speeds it up?! 

That is the point of planting garlic in the fall, after all, to give it a head start. But how much of a head start is enough, and not too much?

Julie planting Rocamboles and other kinds, Sept 22, 2023

I've written a post already about how I keep my seed garlic at room temperature prior to planting it (at the same temperature as the garlic I plan to store and eat for the winter) because then it doesn't break dormancy until the moment it is planted, meaning you can plant earlier and delay emergence by at least a week or so. I do that because it's easy for me to store it all in one place, but also, it's not that I want the garlic to get really advanced by the time it freezes over in the late fall. Yes, I agonize about warm weather popping those little shoots out too early, just like everyone else. I figure there is a sweet spot for fall growth. But, I do my best to pick the right time, when the weather and the soil is right, and once it is planted that ship has sailed. 

What I find interesting about the last two years, is the long period of warm dry weather we've gotten after planting on September 20th. I start to wonder if I might be better delaying planting by a week. The thing is, without cold, wet soil, the garlic doesn't seem to be in any hurry to grow, so it's kind of like pre-loading the soil with your garlic cloves and waiting for mother nature to pull the trigger. (The only concern you might have is if the garlic rots or gets eaten before it gets growing, but I've found it pretty resilient if you start with good cloves.) 

This fall, I checked on my planted cloves a week later, on Sept 27th, and other than a slight swelling of the root nodules, there was nothing happening, which reminded me of last year. 

Then, I checked on October 13th, and this was all that the porcelain cloves had accomplished:

 I expected the Rocambole cloves to be more advanced. Rocamboles have a shorter tolerance for temperature and humidity fluctuations bringing them out of dormancy. I actually plan to plant them on the last day of my main planting window for this very reason. But, for just being planted on Sept 22, by October 13th, this is all that the rocamboles achieved in terms of root growth, not even a shoot yet:

Turban varieties sprout even faster than Rocamboles, so I plant them even later, and just to highlight the differences in varieties, this Turban strain "Xian" was planted October 5th and looked like this eight days later: 

Mind you, the weather had also gotten colder and wetter, so the growth on that last planting may have been accelerated by that. The soil conditions were wetter on October 5th, which is why I only did about a hundred root row of Turbans and some bulbils with hand tools, rather than bring out the tractor and squish our clay loam into road ways that day. Our clay loam soil is why I plant on September 20th, and I don't know if it's just us, but this is what the field looks like 3 weeks later, nothing is up yet:

In conclusion, I plant my garlic plot within our winter wheat field, and pretty much follow the winter wheat guide, for planting time. The expert in our area says 10 days before September 20 up to ten days after, is the ideal time to plant winter wheat. Aiming for the middle of that window has worked well for our garlic for almost 20 years, no matter how unnerving the weather can get sometimes. Hope springs eternal, and for the most part, so does garlic!

Getting Ready to Plant Garlic!

I know most people consider it early, but at Golden Acres Farm, we always plant our garlic at or around September 20th. Our local weather pattern has been pretty consistent over the sixteen years that we've been growing garlic to sell. It's the one chance we can count on for the soil to be workable and we are able to plant in T shirts, and that's how we like it!  

I've always wanted to make a video on how to plant garlic (tried last year, but you can't hear me speaking for all the wind static). I might try again this year, but it'll likely be too late for some of you who are planting as early as we are. So, I'm really pleased to have found this website, through a generous garlic customer who recommended it to me. I agree with most of their advice, and am super impressed by their style (you can tell they are creative artists), still I will always recommend that you read with curiosity and critical awareness. How you apply the knowledge you gather is the key to being connected and grounded in your own experience.

Grey Duck Garlic: The Complete Guide to Growing Gorgeous Garlic from Seed (greyduckgarlic.com)

We are planning to strike our first four rows today, and are so grateful for the sunshine!

We've got a lot of the garlic "cracked" (cloves split apart for planting), and the stock remaining for people to buy is pretty low. I really only have Angelo's, Armenian, Newfoundland Porcelain, Darwin, Guatemalan Ikeda in any appreciable amount, and some of it might be in danger of getting planted here, if I have the extra space ;-) 

Thanks for a great year! Julie

Open for orders 2023

 We are open for garlic orders! 

Check out the printable 2023 Catalogue

 You can also find a list of the strains, what has sold out, and what is still available, on the 2023 Catalogue page.

And if you still have garlic to trim, consider making some hardneck garlic bundles this year. 

Here's a quick and simple method, on my recently published how-to video: How to make Hardneck Garlic Bundles (bitchute.com)

So Many Earth Worms at Harvest Time!

I love earth worms, sometimes it is so dry at harvest that they bury themselves deep and I see very few of them when I'm digging up the garlic, so the silver lining of a wet year is the gratitude I feel for those little immigrants who nurture my plants from the roots up. Years ago my sister gave me a book on earthworms (The Earth Moved: on the remarkable achievements of earthworms, by Amy Stewart)  and I learned that some types of worms live exclusively around the roots of plants, others, like red wrigglers thrive only on decomposing material, such as compost piles. The earthworms we know in gardening and farming are mostly European by decent, and compliment agriculture, by being vigorous and active - they decompose things too fast for the slow, gentle undergrowth of old forests, but we like them just fine in our fields.

So, harvest went well, in between the rains, and the garlic is gradually getting dry enough to trim.