Should I protect my fields of Quebec garlic with mulch?

should-i-protect-my-fields-of-quebec-garlic-with-mulch

“I planted my Quebec Music variety garlic in late September, and it has already grown to almost three inches above ground. 1) Will I lose my harvest? 2) Should I cover it up?”

We received these questions by email and thought we would take the opportunity to share our responses with our followers.

Should I protect my fields of Quebec garlic with mulch?

Should I protect my fields of Quebec garlic with mulch?

1) Will I lose my harvest of Quebec garlic? It is normal for garlic to grow a little during the fall. We also plant our Music variety garlic at this time so that it can develop strong roots and then grow with vigour in the spring. However, don’t worry if the garlic doesn’t sprout in the fall!

2) Should I cover my garlic? There are several ways to do this in Quebec. Some producers mulch with straw, some not at all, and some use other kinds of cultivation methods (plastic mulch, herbicides, etc.).

For our part, since we are organic farmers, we protect our garlic with mulch. We use straw, but in a garden or for a crop on a smaller scale, you can use dead leaves.

The benefits of using mulch:

– Garlic is sensitive to severe frost and temperature changes (freezing/thawing). This can weaken the plants and make them grow less vigorously in the spring. In Saint-Malo, winters have been very unpredictable in recent years (for example: the snow cover disappeared in February, then there was a period of intense freezing). Covering the garlic with mulch protects it in case the snow cover melts.

– The yield of garlic (the size of the garlic bulb) is sensitive to weed competition. Mulch is effective in suppressing weed growth. Unfortunately, the mulch doesn’t do all the work for us. We have to till the soil to eliminate the weeds before mulching, and then weed as needed between the plants and between the rows!

– Garlic needs one inch of water per week. Mulch helps conserve soil moisture during dry periods.

That said, some Quebec garlic producers do not use mulch.

The drawbacks of using mulch:

– Depending on the surface area you need to cover, buying mulch can be a significant investment.

– The presence of weed seeds in a mulch of poor quality can introduce weeds in the fields. This will indirectly increase the cost of labour for weeding.

– When the soil is protected by mulch, it thaws more slowly. Garlic can take one to two more weeks to sprout (compared to garlic that is not under mulch). Consequently, this delays the harvesting of scapes and garlic and selling them in markets.

– Lastly, the major challenge of mulching is quantity. Too little mulch will protect the garlic from frost but won’t be effective in preventing weeds. Too much mulch will stifle and kill the garlic.

Agriculture is never simple: you need to find the solution that best fits your reality. Please contact us if you have any questions about garlic farming in Quebec or read our Garlic Growing Guide.

Whether you are a gardener or a garlic producer, we wish you a happy end of season. The work in the fields is almost done!

Buy your Quebec garlic seeds in season (early August to late September) from our online store.

buy-online

While you wait for the next harvest, enjoy our fermented garlic flowers available year-round in stores.

find-a-store

Sébastien Grandmont, co-owner of Le Petit Mas and garlic producer. 

Sébastien Grandmont, co-owner of Le Petit Mas and garlic producer.

Expansion of Our Agribusiness: Le Petit Mas Increases Its Quebec Garlic Production

 

Expansion of Our Agribusiness: Le Petit Mas Increases Its Quebec Garlic Production

Expansion of Our Agribusiness:

Le Petit Mas Increases Its Quebec Garlic Production

June 13, 2016 – Le Petit Mas has invested close to one million dollars in Martinville, in the Eastern Townships, in order to expand and develop its agribusiness of Quebec garlic and fermented garlic scapes in oil.

Marie-Pierre Dubeau and Sébastien Grandmont acquired the Petit Mas family farm in 2013. This young couple from Sherbrooke aimed to increase the garlic production for the Quebec market and to set up the family home on their farmland.

After a three-year search, they found the ideal land in Martinville, in the fertile Coaticook River Valley, at the heart of the Eastern Townships. To bring their projects to fruition, they partnered with new business associates Jean-Raymond Payet and Carole Begue. “They had wonderful land and the desire to grow garlic. Instead of becoming competitors, we decided to become associate partners,” co-owner Marie?Pierre Dubeau stated.

The new processing and storage buildings needed to accommodate the twofold increase in production will be ready by spring 2017. “In the new building, we will have space for our administrative office and a farm store, two new features for our business,” Marie-Pierre Dubeau explained. In the meantime, for the 2016 harvest, you can still pick up your order of Quebec garlic at the farm (by appointment only, 819 849-0564), order it online (www.lepetitmas.ca/online-store) as of July 26, or buy it at the IGA or Métro in September, as Le Petit Mas is one of their Quebec garlic suppliers.

Le Petit Mas Remains Committed to Organic Farming

The expansion to the new land will be gradual as it takes several years to meet organic certification standards. Therefore, over the next few years, Le Petit Mas will cultivate organic garlic on land that is already certified, while also working to convert an additional 8 hectares of land to organic farming by 2018.

Fermented Garlic Scapes – A Seasoning Unique in the World

Le Petit Mas is well known for its unique seasoning, fermented garlic scapes in oil, now available in over 500 points of sale in Quebec. Fermented garlic scapes are part of the same food trend as tempeh1 and kombucha2.

Le Petit Mas is glad to witness a comeback in fermented products in the eating habits of Quebecers. The lactic fermentation of garlic scapes has many benefits:

  • It keeps the product alive and good for your health, thanks to the lactic bacteria and enzymes produced, as well as maintaining the concentration of vitamins, nutrients, and bioactive molecules of raw foods.
  • It preserves the scapes for several years through entirely natural means without chemical additives or pasteurization.
  • It creates new flavours thanks to the lactic and organic acids produced.

Le Petit Mas retains a dozen (full-time and part-time) employees year-round and two dozen seasonal employees to produce 35 tons of Quebec garlic and 23 tons of fermented garlic scapes. The Coaticook River Valley can thus take pride in providing a home for a leading Quebec agribusiness of organic garlic.

  1. Tempeh is a food product made from fermented soybeans
  2. Kombucha is a drink prepared from a symbiotic colony of bacteria and yeast.

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For more information, contact:

Laurie-Anne Dubeau

Communication and Marketing

Le Petit Mas

vente@lepetitmas.ca

http://www.lepetitmas.ca

It is the season to cook with Quebec garlic scapes

it is the season to cook with garlic scapes

After asparagus and radishes, Quebec-grown garlic scapes start appearing in supermarkets, public markets and organic food baskets.

One question that often comes up when Le Petit Mas goes to fairs is: “What can I cook with garlic scapes?”

To answer this question, we must first distinguish between two products: our fermented garlic flowers and fresh garlic scapes.

Fermented garlic scapes in oil

Developed in 1989 by Le Petit Mas, our fermented garlic flowers are a seasoning. More delicate than garlic, they don’t have that “burning” taste of garlic cloves. The fermentation process makes the raw scapes more easy to digest and they won’t give you garlic breath. So fermented garlic scape butter will be much more digestible than traditional garlic butter and won’t overpower the taste of your lobster or prawns.

Ready to use, fermented garlic scapes will quickly season everyday meals as well as fancier dishes: salads, dressings, pasta, seafood, marinades, pizzas, sandwiches, vegetables, etc.

Try Le Petit Mas fermented garlic flowers, available year-round in stores.

find-a-store

Fresh garlic scapes

Fresh garlic scapes can be eaten in two ways.

Cook fresh garlic scapes like other vegetables. Their taste is similar to green beans or asparagus, but slightly sweeter. Fresh garlic scapes can be steamed, baked or fried. When you can easily poke them with a knife, they are ready to eat. Add them to stir-fries, pizzas, quiches and more.

Raw and finely chopped, fresh garlic scapes are a good substitute for green onions in salads, soups, etc. (1 garlic scape = 1 green onion).

Most market gardeners sell garlic scapes seasonally (late June to mid-July). Go to public markets throughout Quebec to stock up!

Now that we have made the distinction, here are some summer recipes for cooking with Quebec-grown garlic scapes:

Summer recipes for fermented garlic scapes

garlic scape marinade for fish and poultry

Garlic scape marinade for fish and poultry

 

 

 

 

 

 

grilledherby potatoes with garlic scapes

Grilled herby potatoes with garlic scapes

 

 

 

 

 

 

 

spring pizza with shrimp imp asparagus cheese and garlic scapes

Spring pizza  with shrimp imp asparagus cheese and garlic scapes

 

 

 

 

 

 

Summer recipes for fresh garlic scapes

summer salad with tomatoes and fresh garlic scapes

Summer salad with tomatoes and fresh garlic scapes

 

 

 

 

 

 

quiche with fresh garlic scapesQuiche with fresh garlic scapes

garlic scape pestoGarlic scape pesto

 

 

 

 

 

get-inspired-with-our-recipes