Around the Farm
It's garlic harvesting time! The garlic planted last fall is ready to be pulled and dried for distribution in the coming weeks and into the winter!
Garlic is a unique allium, a member of the onion family. The flowering portion, called the "scape," is something we hope you've come to love as a garlic-y addition to your meals. If the scape is left on the plant, the finite amount of energy the plant can produce goes into that flower, thus reducing the size of the bulb (the portion we usually eat). When this flower is allowed to complete its lifecycle, farmers can harvest garlic "seed."
Yet, when you order garlic from a catalog, you'll receive a single clove of the bulb. This clove, planted in the fall, will produce a clone of the garlic plant it came from. That makes planting and maintaining strains or breeds of your own garlic super easy!
You may see a ton of varieties in catalogs but, garlic can all be separated into two kinds: hardneck and softneck.
We only grow hardneck garlic, called German Xtra Hardy, one of the hundreds that you can find. Hardneck garlic is easily identified because of main, inedible and hard stem running through the center of 4-6 cloves.
Softneck consists of two to three rows of garlic, tightly bunched around each other, without a center stem. The cloves themselves tend to be smaller and softneck is most often sold in beautiful braids.
Look for garlic to show up at CSA soon!
Please Choose 6
White Bok Choy: Joi Choi
Scarlet or Green Curly Kale
Purple or Green Kohlrabi
Summer Squash/Zucchini/Golden Zucchini/Patti Pans!
The flavor sponge of the veggie world!
We lump these all together, as they are pretty much interchangeable in recipes.
In this section, we'll feature items we hope to have enough of but, aren't particularly sure about.
Recipe Ideas: Kohlrabi
Simply peel the outside and eat the inner, broccoli-stem-like portion with a little hummus, ranch or whatever your favorite dip is!
If you're not much of a dipper and have accumulated a collection of kohlrabi, consider making a slaw. Simply grate (or use a food processor or mandoline) and add a vinegarette or dressing of your choice. Here's a lovely version with a little apple. Kohlrabi Slaw from Michael Symon.
Maybe you prefer something cooked? We like it cooked with potatoes and mashed with a little butter (for a simple preparation).
Otherwise, everything is better in fry form! Try this recipe from Rachael Ray for Kohlrabi Fries.