- Spring onions
- garlic Scapes: savory egg pancakes with scapes
- fennel: teriyaki chicken stir fry with fennel
- beets: chocolate beet cake with beet colored cream cheese frosting
- rainbow kale: 6 tips for flawless kale chips
- beans…green beans or dragon tongue: green bean salad with balsamic
- summer squash or zucchini
- cauliflower: loaded cauliflower and broccoli (recipe from csa member, see below)
- Celery: celery salad and celery, fennel, rhubarb salad
- tomatoe…just 1!
- eggplant, full shares only
herb shares: basil, tarragon, parsley, mint
The days on the farm and transitioning to harvest versus primarily weeding and planting. It’s always joyous to see the fruits of ones labor begin to appear in such abundance. We are thankful for some extra help from our sweet neighbors who are helping preserve the harvest and assist on our busy pizza nights. It seems that the to-do lists here never really reach full completion but it always gives purpose for tomorrow.
The heat of summer is here and that meant our garlic was ready to be pulled. We managed to harvest about 75% of the garlic in 3.5 hours. Pictured above are Andrea and Merceds with a wagon load of hanging tied garlic and more bulbs layed out to cure. It was a warm and muddy job as it had rained 1.5″ the night before; however, the gals are still smiling! Maybe that is because they knew lunch was next.
The harvest was one of our best as the garlic bulbs look awesome. It was one of our goals this season to grow a great garlic crop. A new planting approach was tried last fall so that efficient closer spacing was used to condense the weeding efforts and better mulch the crop. The growing conditions were also in our favor this year. We will leave the wagon in the covered pole shed for two weeks for air curing to occur. Then we will have to cut off the stems and sort the harvest into our seed stock, CSA supply, pizza kitch use, and extra sales piles. Garlic will be coming soon!
A long time CSA member, Jo Ann, has shared with us a Loaded Cauliflower & Broccoli recipe that she says was really enjoyed by her family. Thanks for sharing! If you have a recipe featuring the seasonal vegetables, please pass it along and I will share.
Loaded Cauliflower Recipe
Enough cauliflower or cauliflower and broccoli to fill a 9 x 13 inch baking dish
½ cup sour cream, or substitute with some plain yogurt
½ cup mayonnaise
3/ 4 to 1 pound bacon
6 T. chives or green onion tops
2 cups shredded cheddar cheese
Wash and cut cauliflower and broccoli into bigger than bite size pieces. Cook in boiling water for 8 to 10 minutes. Cool in cold water. Arrange in a 9 x 13 inch pan.
Cook bacon until crispy, drain, cool and crumble it.
Mix together the sour cream and mayonnaise. Add half of the cooked and crumbled bacon, 3 T chives and 1 cup of the cheese. Spread this mixture on top of the cooked and cooled veggies.
Top this with the rest of the cheese, the other 3 T. chives or green onion tops and the rest of the cooked and crumbled bacon.
Cook in a 350 degree oven for 20 minutes. This reheats well in the oven or in the microwave.
Eat Well. Smile Often.