GROeat Farm Newsletter - 2025
The 2025 Garlic Harvest: A Season of Growth and Learning
The 2025 garlic harvest at GROeat Farm, was a huge success, thanks in large part to the hard work of our youngest farmhands, Row and Sen. These 7-year-old dynamos proved themselves to be invaluable assets to our operation, pitching in with enthusiasm and dedication. Homemade mint-chocolate ice cream was a nice treat after a few hours in the sun! Their excitement was palpable as they helped us bring in the crop, and we're thrilled to have them on board for the 2026 season - which we're already planning for a Halloween planting.
This year's dry conditions around Bozeman meant we had to irrigate our garlic crop, a rare occurrence for us. But with our careful management and the help of some fantastic fertilizers, the crop thrived. Last fall, we incorporated a slow-release organic chicken fertilizer (13-0-0 N-P-K) with naturally chelated calcium, which provided a solid foundation for the growing season. This spring, we added organic feather meal, another slow-release fertilizer that gets broken down by soil microbes into nitrogen, phosphorus, and other essential nutrients. As the microbes work their magic, they release ammonium, which is then converted to nitrate, the primary form of nitrogen absorbed by plants. This process not only feeds our garlic but also supports a thriving soil ecosystem.
The Power of Persistence: A Garlic Depth Experiment
Last fall, we decided to get a little experimental with our garlic planting. We created a special row where we planted cloves at varying depths - 3 inches, 5 inches, 7 inches, 9 inches, and even 13 inches deep. As expected, the shallower cloves were the first to push through the soil and show green shoots in early spring. But what surprised us was the determination of the deeper-planted cloves to reach the sunlight. Despite being buried 13 inches deep, a garlic clove's innate "knowledge" of "up". Apparently, within the cells of a garlic clove (seed garlic), specialized starch-filled organelles called statoliths settle with gravity, triggering a precise redistribution of the plant hormone auxin. This differential auxin concentration on opposite sides of the nascent shoot causes cells on the lower side to elongate more, bending the shoot precisely upwards through the soil. This gravitropic response, fueled by stored energy, is a pretty neat display of a plant's ability to navigate its environment, ensuring its photosynthetic triumph. Despite the extra depth of the cloves planted 13-inches deep, they managed to find their way up, albeit a bit slower and more labored. However, the resulting bulbs were a different story. The deeper bulbs were harder to dig out due to the compressed soil, and they ended up being noticeably smaller, likely due to the reduced availability of oxygen and increased energy expenditure required for the shoots to reach the surface. This experiment has given us valuable insights into the importance of proper planting depth. By planting garlic at the optimal depth of 2-3 times the height of the clove, we can promote healthy growth and maximize bulb size. In hardneck garlic (Allium sativum) grown in USDA Zone 3, 4, and 5+, gravitropism drives upward shoot growth through cold, dense soils. Amyloplasts (statoliths) sediment in response to gravity within endodermal cells of the shoot tip, initiating asymmetric auxin redistribution via polar transport. This creates a concentration gradient, with higher auxin levels on the lower side promoting enhanced cell elongation, causing the shoot to bend upward in negative gravitropism, ensuring emergence despite challenging environmental conditions.
Unique Characteristics
One of the most fascinating aspects of growing garlic is taking the time and observing the different varieties and their unique characteristics. We've noticed that some hardneck varieties produce short scapes with large bulbils (that plumbob-shaped thing at the end of the scape), while others stretch tall with smaller seed packets. And then there's the scape-removal trick: by removing the scape, we help the hardneck garlic plant, focus it's energy towards bulb formation, resulting in larger, more robust garlic bulbs. Maybe this is selfish. Who knows? We've run our own informal experiments, accidentally leaving a few scapes intact to compare the results - and year after year, the difference in bulb size is striking.
Get Your Hands on Our Hardneck Garlic!
We're thrilled to invite you, our valued friends and customers, to purchase our hand-planted, hand-harvested, and hand-cleaned hardneck garlic. Whether you're planting seed garlic this fall or using it in the kitchen, we thank you for your support. Our garlic is grown with love and care, and we know you'll taste the difference.
Just a Few Last Thoughts...
We are granted but a fleeting whisper of existence on this turning sphere we call Earth — a mere 88 years, if we are fortunate. And in that brief span, the towering dreams we chase are often echoes of the child we once were, the world we first saw. Consider the farmer. Their life is not a pastoral poem, whispered on a gentle breeze. It is a symphony of struggle, a brutal ballet of sweat and toil. Each dawn brings not just the rising sun, but the weight of the earth, the relentless press of the seasons. There are days, long and unforgiving, when joy is a distant, forgotten melody. Every day of my work is not a celebration. Happiness, in its purest form, is not the constant companion of a good day. Yet, I love our GROeat Farm with a fierce, unwavering devotion. Every second. Why? Because we created it. We built our life, hand by calloused hand. To be a farmer is to embrace the suffering, to wrestle with the struggle, to face every endeavor head-on. It is the aching back from weeding under a relentless sun, the despair of too much, or not enough rain, the endless battle against the elements. This is the unvarnished truth of life on Planet Earth for those who feed it. But then, there is the harvest. That glorious, abundant reward, born from the crucible of endurance. It is in that moment, when the fruits of our labor fill our hands, that we truly comprehend the depth of what we have done, what we overcame to arrive at this sacred culmination. As a garlic farmer, I bestow upon you, not ease, but greatness. Embrace the struggle. Embrace the pain. Embrace the suffering. For in that crucible, your greatest triumphs will be forged.
- Jere
ww.GROeat.com
Fun and Delicious Garlic Recipes!
Montana-Style Chicken with 101 Cloves of Garlic
Ingredients:
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1 whole chicken (3-4 lbs), cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
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101 cloves of garlic. Peeled. Keep them whole. For more flavor, smash some of the cloves
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4 tbsp olive oil
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1 tbsp dried thyme
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2 tsp smoked or traditional paprika
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Salt and pepper, to taste
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small splash of lemon or lime juice
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1/2 cup white wine
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Fresh parsley, chopped (for garnish)
Instructions:
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Preheat your oven to 400°F (200°C).
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In a large bowl, mix together the chicken pieces, smashed garlic, olive oil, thyme, paprika, salt, and pepper.
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Transfer the mixture to a large Dutch oven or oven-safe pot with a lid. If using white wine, add it to the pot.
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Cover the pot and bake for 45 minutes.
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Remove the lid and continue baking for another 20-25 minutes, or until the chicken is golden brown and cooked through.
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Garnish with chopped parsley and serve with crusty bread or over mashed potatoes.
Garlic Noodles: San Francisco-Style Garlic Noodles.
Inspired by the legendary Vietnamese and Asian eateries of San Francisco, these noodles are addictive. We're talking rich, slightly creamy, and absolutely bursting with that unmistakable garlic punch. Forget subtle hints; we're going for a full-on garlic embrace! So, grab your garlic press (or a very sharp knife and some serious mincing muscle), because it's time to elevate your noodle game. This recipe is designed for the garlic lovers, the bold flavor seekers, and anyone who believes there's no such thing as "too much" garlic. Forget subtle hints; we're going for a full-on garlic embrace! So, grab your garlic press (or a very sharp knife and some serious mincing muscle), because it's time to elevate your noodle game. This recipe is designed for the garlic lovers, the bold flavor seekers, and anyone who believes there's no such thing as "too much" garlic.
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes Yields: 4 Garlic Enthusiasts Cuisine: Asian-Fusion | Course: Main
Ingredients:
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600g cooked egg noodles (see notes for raw or dry noodle conversions)
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10-15 cloves garlic, minced or pounded into a rough paste
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3 tablespoons unsalted butter
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1 tablespoon olive oil
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1 tablespoon oyster sauce
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1 tablespoon Golden Mountain Sauce (or sub Maggi Seasoning or soy sauce)
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1 tablespoon fish sauce
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1 teaspoon white sugar
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35g finely grated Parmesan cheese
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Freshly ground black or white pepper, to taste
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1 lemon (or lime), optional but highly recommended
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1 green onion, chopped
These items coprise the Umami Powerhouse:
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon white sugar
Instructions:
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In a large skillet, melt butter over medium heat. Add garlic and cook, stirring occasionally, until fragrant and lightly golden.
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Add olive oil, oyster sauce, Golden Mountain Sauce, and fish sauce. Stir to combine.
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Add cooked noodles to the skillet, tossing to coat with the garlic sauce.
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Season with black or white pepper to taste.
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Stir in Parmesan cheese until melted and well combined.
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Serve hot, garnished with chopped green onion and a squeeze of lemon juice (if using).
Notes:
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For raw noodles, use about 350g to end up with 600g cooked. For dry noodles, use about 275g. Adjust sauce as needed based on cooked noodle weight.
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Golden Mountain Sauce is a type of soy sauce commonly used in Thai cooking. You can substitute with Maggi Seasoning or soy sauce if needed.
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Season with salt, pepper, and Parmesan cheese.
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Serve hot, garnished with chopped parsley if desired.
Chicken Shawarma
Ingredients:
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1 pound boneless, skinless chicken breasts
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3 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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Salt and pepper to taste
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4 pita breads
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Tzatziki sauce, pickled turnips, and sumac (optional)
Instructions:
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In a large bowl, whisk together olive oil, garlic, cumin, smoked paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes.
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Preheat a grill or grill pan to medium-high heat. Cook chicken until cooked through, about 5-7 minutes per side.
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Warm pita breads by wrapping them in foil and heating them in the oven for a few minutes.
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Assemble shawarma by slicing cooked chicken and serving it in pita breads with tzatziki sauce, pickled turnips, and sumac (if using).
Thai-Style Stir-Fried Noodles
Ingredients:
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1 pound rice noodles
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2 cloves garlic, minced
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1 tablespoon vegetable oil
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1 cup mixed vegetables (such as bell peppers, carrots, and snap peas)
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1 cup cooked chicken or tofu
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2 tablespoons soy sauce
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1 tablespoon fish sauce (optional)
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1 tablespoon palm sugar
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1 teaspoon grated ginger
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Salt and pepper to taste
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Fresh cilantro, chopped (optional)
Instructions:
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Cook noodles according to package instructions. Drain and set aside.
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In a large wok or skillet, heat oil over high heat. Add garlic and cook, stirring constantly, until fragrant (about 1 minute).
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Add mixed vegetables and cooked chicken or tofu, stirring to combine. Cook until vegetables are tender-crisp.
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Add cooked noodles, soy sauce, fish sauce (if using), palm sugar, and ginger. Stir-fry everything together until combined.
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Serve hot, garnished with chopped cilantro if desired.
GROeat Farm, LLC
P.O. Box 6056
Bozeman, MT 59771
