You can’t get garlic any fresher than this! Fresh garlic may be used just like cured garlic. You’ll find that the wrappers around the garlic have not… Read more “Fresh Garlic”
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6/5 farm notes
While every growing season is rewarding and challenging at different points throughout the season, this year we just keep marveling at how divergent from every previous year this season has been. The most recent example of the unexpected becoming necessary happened yesterday evening as I was heading out to set up irrigation. I walked past the garlic and noticed that a few plants were starting to send up secondary scapes. This happens every year with a handful of plants, but we like to harvest the crop before this becomes widespread because the garlic sends up a secondary scape when a clove starts to split off of the main head.
After digging up a couple of heads I determined that the garlic is essentially ready to harvest. To put this in perspective the rule of thumb in this part of the Midwest is that garlic is ready early in July. Now we have found that our garlic has always been ready about a week or two before that. In fact I had decided to dig our garlic at the summer solstice. So June 4 is very, very early, but it seems to follow the trend of everything being around two weeks ahead of where things have been in previous years.
So, after getting the water running Emily and I sat down and tried to figure out how we were going to get all the garlic harvested and tied up in the barn this week when we already were planning to setup the tomato trellis, plant out more flowers and vegetables, hill the potatoes, cultivate everything that needs it, and harvest for market! We don’t know how, but we do know that it will get done so check back for pictures of this year’s garlic harvest.
Dill
Dill Fresh dill is a wonderful addition to many dishes. It is frequently paired with lemon and used in cream or yogurt based sauces. Often it is… Read more “Dill”
6/5 CSA week 3
In this week’s box:
Red Leaf lettuce
Romaine lettuce
Garlic scapes
French Breakfast Radishes
Hakurei Salad Turnips
Dill
Raspberries
Snow peas
Snap peas
Kohlrabi
Potted herb (select from: savory, thyme, oregano, basil, sage and mint)
We can’t believe that it is already the third week of the CSA. In addition to the recipes on the linked pages above, here are a couple more ideas if you are stuck on what to do with one or more of the veggies this week.
Dill Dip (kohlrabi, salad turnips, snap peas and radishes are perfect vegetables for dipping)
Radish and Snow Pea stir fry (use garlic scapes as a substitute for green onions)
5/29 farm notes
I was out this morning spreading cover crop seed in between the rows of tomatoes planted in plastic mulch. It was a good morning because it was… Read more “5/29 farm notes”
5/29 CSA week 2
In this week’s box: Kohlrabi Snow peas Head lettuce Red or green kale Garlic Scapes Arugula Cilantro Basil (The basil was picked this morning, but fresh-picked basil… Read more “5/29 CSA week 2”
Kohlrabi
Kohlrabi is a large green leafed vegetable with a swollen round stem. The leaves and stem are both used. The leaves can be used in place of… Read more “Kohlrabi”
Sugar Snap and Snow Peas
Snap and snow peas are types of peas that are eaten whole, pod and all, when the peas are still immature. We recommend stringing them prior to… Read more “Sugar Snap and Snow Peas”
Arugula
What a flavorful salad green! Arugula has a peppery taste and is often used in salads as the main green or mixed with lettuce to balance the… Read more “Arugula”
Hakurei Turnips
These small white turnips are so crisp and have a sweetness to them that they can be enjoyed raw and are often called salad turnips. There is… Read more “Hakurei Turnips”