| CSA WEEK #6 |
Garlic harvest starts this week! We plant our hardneck garlic seed (the cloves) back at the end of November. The seeds sit under the ground over the winter and their green sprouts are the first signs of life to emerge in the spring. Through the spring the plants grow a tall stem and a flower head, which you enjoyed as “scapes” a few weeks back. This week we’re pulling up all the plants from the ground and hanging them in our barn to “cure” and dry. But we can’t resist – can you? So we’re sending you a few heads of fresh, straight-from-the-ground bulbs. You’ll notice the difference right away!Notes from the fields Here’s Farmer Galen checking out the corn planting. As the saying goes, “Knee high by the Fourth of July!” The fields are filling up with summer crops ready to harvest in the next few months. Sweet corn, watermelons, tomatoes, peppers and potatoes are all on their way…something to look forward to!This week’s harvestFresh GarlicFreshly harvested from the field, so the “skin” has not yet dried. Peel back the outer layer and you’ll find the cloves juicy and sweet with a mild, fabulous garlic flavor. We only grow this type of hard-neck garlic which you can’t find in stores. (All store garlic is a soft-neck variety.) Our garlic is rare and special and in my opinion, worth more than gold! Storage: In the fridge or on the counter if you’ll use within a week. Uses: Raw or Cooked When to use: Within 1 week or dry down on counter What I’m making: Pesto, Tzatziki, Salad Dressing and more! BABY Romaine Lettuce These are a “baby” size variety. Storage: In an airtight container in the fridge Uses: Raw When to use: Within 5 days What I’m making: Salad! Scallions These are great in grain and bean salads. They add the perfect amount of flavor without too much of a punch. Storage: In an airtight container in the fridge Uses: Raw/Cooked When to use: Within 5 days What I’m making: Quinoa and Chickpea salad with scallions Radicchio Radicchio can be grilled. It mellows the flavor. But I’m also enjoying my DAILY radicchio and romaine salads with pecorino cheese, fresh crushed garlic, olive oil and lemon juice. Storage: In an airtight container in the fridge. Uses: Raw or Cooked When to use: Within 5 days What I’m making: Radicchio Salad (as above) Basil It’s been many years since we had such a great crop of basil. This makes a heavenly basil pesto that you can spread on EVERYTHING! Pasta, sandwiches, crackers, a dip for veggies and more! Storage: Bouquet-style in a glass on the counter (up to 1 day) or fridge (up to 3 days) Uses: Raw When to use: Within 3 days What I’m making: Basil Pesto Carrots The first harvest of the season! We LOVE our carrots here – they are sweet and crunchy and nothing like the ones at the store. Enjoy! Storage: In an airtight container in the fridge. Separate the roots from the greens. Uses: Raw or Cooked When to use: Within 5 days What I’m making: Carrots dipped in hummus Zucchini Storage: In an airtight container in the fridge. Uses: Cooked When to use: Within 5 days What I’m making: Sliced and grilled! Cucumbers Storage: In an airtight container in the fridge. Uses: Raw When to use: Within 5 days What I’m making: Tzatziki to go on everything! Recipe below. BRIERMERE FARM FRUIT SHARE begins in August!Recipes!Balsamic-Grilled Radicchio with Pecorino Grilled Zucchini Salad with Mint & Lemon Tzatziki – Cucumber, Yogurt and Garlic     |
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Forest Hills CSA 