Week 7

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Hi all, Alli here.

Today was our big garlic harvest here at the farm!  You saw a picture last week of our softneck garlic, which has been hanging up in the barn, beginning to dry.  However, we grow a lot more hardneck garlic (which is where all those scapes come from!), and we wanted to get it out of the ground today before the rain (maybe….hopefully!!) comes tomorrow.  Tomorrow afternoon, it’ll join the other garlic in the barn, and later on in the summer it’ll start making an appearance in your shares!  With plenty of big, healthy looking bulbs in the bunch, we’re pretty excited to be able to share them with you soon.

Beautiful tri-color beans: a pain to pick, but a joy to eat!

Beautiful tri-color beans: a pain to pick, but a joy to eat! 

Aside from the garlic, we’ve been spending plenty of time keeping up with the weeds, clearing out old plants to make way for new rounds of seeding, and…. harvesting!  At this time of year, there are quite a few crops that require constant attention to make sure they don’t get out of control.  Overnight, a cucumber or summer squash can easily go from perfectly sized to monstrous.  The sugar snap peas, and now the beans, are truly a labor of love for us.  They are so delicious (so much so that we even decided to grow a bit more this year!), but hours of bending over picking them often reminds us why many larger CSA farms can only offer these as U-Pick.  The fact that we can snack on a quite a few while harvesting is what helps to sustain us and constantly remind us how yummy and worth it they are!

So with harvesting on my mind, here’s some of what I’m expecting to be in your shares this week:

Sugar Snap Peas
Beans
Lettuce Mix
Dill
Cucumbers
Summer Squash
Carrots
Beets
Cabbage
Napa Cabbage
Basil

Scallions

And here are a few recipes for you check out:

If you haven’t made fermented pickles yet, they really are pretty easy.  It’s a great way to preserve all these cucumbers!

From last week:  this is what 3 pounds of cucumbers per person looks like...for just one of our distribution days!

From last week: this is what 3 pounds of cucumbers per person looks like when combined into one big cooler…for just one of our distribution days!

Napa cabbage is a vegetable I’ve actually only started to eat in recent years, and it’s quickly becoming a favorite of mine.  It’s just so versatile!  It’s great raw or cooked in so many different ways.  Last year, we shared a great grilled napa recipe from a member (because everything is better on the grill, I think!), so here’s something a little different and very simple:
Fresh dill adds such a nice flavor to any summer salad, and it's perfect for all those cucumbers, too!

Fresh dill adds such a nice flavor to any summer salad, and it’s perfect for all those cucumbers, too!

This seems like a tasty way to mix up your carrots and beets:

http://www.marthastewart.com/314269/roasted-carrot-and-beet-salad

The fennel is just about ready, and I’m not sure just yet if it’ll be showing up in your shares this week or next, but I want to give you some recipes just in case!!  The fennel ‘fronds’ (that look like dill) can be used like an herb or made into a soothing tea.  The bulb can be also be used raw or cooked, but because it has an anise-like flavor, it can be quite strong tasting to some people.  If you are one of those people, it may suit you to roast it or–you guessed it–grill it!  Here are two amazing and quite different fennel recipes from my favorite food blog:

http://dishingupthedirt.com/recipes/dinner/roasted-fennel-beet-salad-with-tahini-herb-sauce/

Enjoy your week, everyone!

They seemed a bit hesitant to get much closer to me while I trellising some tomatoes near them!

These little guys seemed a bit hesitant to get much closer to me while I was trellising some tomatoes near them!

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Storm clouds looming over the farm on a Tuesday afternoon, as has been the case every week so far this season!

 

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