This Week’s Harvest
- Black Spanish Radish
- Salad Mix
- Bok Choi
- Fresh Garlic
- Scallions (last of the season!)
Last week I wrote about plans to harvest the garlic and I’m pleased to report that the crop is completely harvested and set up to dry. As we feared, it was really too dry to pull them until we did some tractor work through the beds to loosen the dirt. Ben made several passes with a long shank riding though the bed close to the garlic rows to loosen the dirt. But this still wasn’t enough so after that, he attached the undercutter and undercut the crop. We finally got the hang of it and the final bed was super easy to pull out.
Next we like to leave the garlic to field dry for a day after which we collect it all and set it up for its more thorough drying process. We cut the tops and set the bulbs on simple table top frames with chicken wire so air can circulate all around. It’ll sit on these tables for a couple weeks and completely dry out creating the protective dry skins you are familiar with. The garlic in this week’s box is considered fresh and hasn’t cured yet. You can use it just the same as regular garlic. We hope that our CSA members are garlic lovers!
- Cucumber, Basil and Peanut Salad (Scallions can replace Red Onion)
- Basil Coconut Curry (Serve with sautéed Bok Choi and Radish)
- Crab Cakess with Fennel, Scallions and Apple
Coming Up Next Week (our best guess….) Parsley, Cucumbers, Zucchini, Cabbage, Broccoli, Sweet Onions, Salad Mix, and More!