In a green-fresh gully nestled in the Bull Mountains, garlic shoots push upward. The cool, wet spring has given the bulbs a good start. Warmer temperatures will fill out the cloves so that by midsummer the quarter-acre of 30 varieties is ready for the Yellowstone Valley Farmers’ Market. “When the weather goes to hot, it matures out real quick,” explains Clay Emond, who, with his two daughters, has created a small business providing fresh garlic and garden vegetables for the popular open-air Saturday market each summer in Billings. The garlic offered for sale during the 12-week run “is not what you buy in the store,” opines Emond. What started as a hobby has grown into a yearround enterprise, although the labor required is concentrated in the planting, harvesting and marketing of the condiment that is now a universal ingredient in world cuisine.
by jim gransbery • photography by james woodcock
MAGIC CITY MAGAZINE I JULY/AUGUST I 81
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