Gateway Garlic Farms

Gateway Garlic Farms Where we grow more than the finest of roots ,shoots and fruits , organic, we raise produce, fungus and meat and grow year round.

inspired by permaculture,we actively integrate our farm within nature Gateway Garlic farms is a interactive farm located in the greater St. Louis area. .We are dedicated to teaching people how to grow food and and to encourage sustainable practices and recycling. Gateway Garlic is an uncertified Organic or Natural farm that grows in ecologically sound ways and uses no pesticides or artificial fert

ilizers. We grow a diverse crop base as well as encourage the sustainability of Garlic farming. We also farm many other animals such as Chickens, Ducks, Rabbits and Cormo sheep. YOUTUBE at
http://www.youtube.com/user/GatewayGarlic

our BLOG at
http://gatewaygarlic.blogspot.com/

Spotted spurge Here’s one of those common weeds that everybody deals with but nobody can remember its name. They can’t b...
06/03/2026

Spotted spurge

Here’s one of those common weeds that everybody deals with but nobody can remember its name. They can’t because I was asked by 3 different people yesterday so here it is again

Spotted spurge is undesirable , tenacious and mildly poisonous . It’s sap is a skin irritant and it’s been known to attract many garden insect pests .
It produces a milky white sap that’s not only an irritant but it’s considered carcinogenic.
Often found growing in garden beds, lawns, and even sidewalk cracks it’s extremely drought resistant and would make an awesome groundcover if it didn’t adversely affect the plants grew around causing them to grow diminished fruit
It is sometimes confused with purslane but can easily be distinguished by its milky white sap

Today's Garlic of the day is the ever popular with northern Growers..... The Killarney Red.Killarney Red's source of ori...
06/03/2026

Today's Garlic of the day is the ever popular with northern Growers..... The Killarney Red.
Killarney Red's source of origin is unknown and is thought to have come from German Red or Spanish Roja, but is said to grow better than both these days. It is a generally good sized and can be a rather large garlic. Being a Rocambole garlic, its flavor is very strong, hot and spicy and sticks around for a long time. From a growers perspective, it grows well in cold winter areas and usually grows healthy surprisingly uniform sized bulbs. It has thin bulb wrappers that have a lot of purple and brown in them.

Killarney Red usually has anywhere from 8 or 9 easy to peel cloves that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily so it is not a very good storer, but no Rocambole is. For those up north who want to grow their own garlic, it is said to grow better in wet conditions than most other Rocamboles. It only takes a year or two to grow all you can eat. It harvests in mid-season but a little later than most of the other Rocamboles. Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their rich flavor and good growing characteristics.

KNOW THE SIGNS Probably the most important post of the dayIts time people to not only watch out for others but yourself ...
06/03/2026

KNOW THE SIGNS
Probably the most important post of the day
Its time people to not only watch out for others but yourself

Let’s be careful out there

Good morning from the land of gooey butter,cake, and toasted ravioli today is sure to be a day of packed surprises lol ...
06/03/2026

Good morning from the land of gooey butter,cake, and toasted ravioli
 today is sure to be a day of packed surprises lol
But none of this happens without coffee first

Gin a body meet a body Comin thro' the rye,- Rabby Burns In 6 weeks, I will be harvesting my crops…. Rye that is As ...
06/03/2026

Gin a body meet a body
Comin thro' the rye,- Rabby Burns

In 6 weeks, I will be harvesting my crops…. Rye that is
As long as development happens as planned and it dries well .
And by the taste of the immature kernel I’m just starting the milk stage which tells me I’m about 40 days out . I thought I was further along but that’s ok
At least it’s not coming in CONJUNCTION with the garlic
Bad news in this case is awesome news
Already the spiciness is present though in the kernel even at this stage .

Planting acorn squash and pumpkin from pre soaked seeds . I soaked these yesterday knowing I was planting today . By doi...
06/02/2026

Planting acorn squash and pumpkin from pre soaked seeds .
I soaked these yesterday knowing I was planting today .
By doing so I’ll get an exponential leap on germination and they will be watered again when the rains come this weekend .
Ground tore up by the chisel plow , I decimated the weeds here which will give these cucurbits the space they need to swallow the pasture that will attempt to regrow .
Planting on this day ensures that my squash vines will be too small for the squash vine borer to lay its eggs .
Dusting it later with DE once they are bigger will ensure the squash bugs die a horrible death .

Why I stay outta my Facebook feed 😀
06/02/2026

Why I stay outta my Facebook feed 😀

Cleaning the mustard green for dinner tomorrow I separate the hard stems from the leaves and tiny tender stems. They wer...
06/02/2026

Cleaning the mustard green for dinner tomorrow I separate the hard stems from the leaves and tiny tender stems.
They were washed three times making sure to get rid of the grit and dirt that might’ve been on them
Some people get rid of the hard stems, but I don’t. I was taught to chopped them up fine and I love the textural differences it imparts .
Any leaf that was heavily predated on or slimy or brown were separated out .

Lots of greens are cooked, including turnips and collards, and in fact almost the entire brassica family can be consumed as tasty greens . Turnip, radish, mustard, collards, cabbage, broccoli, cauliflower, and more.
If you’re growing brussels sprouts you’ll be breaking off the bottom leafs of your canes . These make an excellent substitute for collard greens.
 Something that a lot of people don’t know or don’t talk about is pot liquor.
Pot liquor is the liquid that the greens are boiled in. It starts off as clean water with a little bit of salt.
I always boil my greens the night before and I’ll boil them for about an hour and a half. Since these are smaller, I’ll probably only boil it for about an hour.
Because the lid was on when it was boiling, I just turned the stove off and I go to bed. These greens will soak in this hot water all through the night until the pot is cool in the morning.
Then they will be mixed with onions and garlic, and a little bit of ham hock , coarse bacon or Tasso
What i end up with in the morning is a supercharged vegetable stock that’s filled with a lot of micro nutrients.. 
An old timer, I was talking to in Evangeline Parish, Louisiana told me he never ate greens but would drink the pot liquor . He was an old fellow in his early 90s and attributed his long life to Crawfish and pot liquor.
 I highly recommend that you do not throw your pot liquor out . It makes an excellent vegetable stock. It makes an excellent drink too .




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Bourbon, MO

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