Last week was garlic harvest!

Last October, our crew lovingly hand planted thousands of cloves of garlic. We covered them with straw to tuck them in for their winter nap. This Spring we harvested and ate the scapes so the bulbs would grow big and beautiful. The lower leaves of the garlic plant slowly died. Once about half of the plant had brown/dead leaves, we knew the garlic was ready to harvest.

The first step of the process is to mow off the tops of the garlic. These plants can grow to be about 2-3 feet tall. All of the leaves and stem get in the way while harvesting and washing, so we mow the garlic down so only about 8-12 inches of stem is left. 

Janaki then drives the tractor over the bed and uses an attachment that gently loosens the bulbs from the soil. The crew then pulls out each bulb by hand, and loads them all on a wagon. The wagon goes back and forth from the field to our washing station by the greenhouse. 

Once the garlic arrives at our washing station, we give each one an initial inspection. This removes any garlic that might have gotten damaged during the harvesting process, or any garlic that didn’t form proper bulbs. All garlic that passes inspection gets a quick rinse to remove any remaining soil. It’s then placed on a drying rack in front of industrial sized fans. It will remain here for the next few weeks while the papery outside and the inside stem fully dry out.

Once it’s fully dried, some garlic will be saved for Summer Shares, some placed into storage for winter CSA boxes, but most will be sent out in our much sought after garlic preserving shares. Take this as your reminder that if you haven’t already purchased your garlic preserving shares, now’s the time. Once it’s cured, it stores great in a dry place with good air circulation, but this is also a great way to stock your fridge/freezer with minced garlic or power up your dehydrator to make your own garlic powder.

In your box this week:

Mini Carrots – Jalapenos – Green Bell Peppers – New Red Potatoes – Cucumbers – Lettuce – Onions – Tomatoes – Zucchini – Green Beans – Red Cabbage

I made this Panzanella last week, and I can’t stop thinking about how delicious it was. It’s a great way to use up an abundance of tomatoes and cucumbers. We served it along side some grilled shrimp, but I also ate it on its own as a light and refreshing lunch.

Carrots are a staple here at the Food Farm. Most people eat them straight from the fridge, but sometimes you want to change things up. If you’re looking for a different way to use up your carrots, check out these Almond Flour Carrot Cake Scones. The warming spices make your house smell delicious, and the orange juice glaze is a wonderful addition. Bonus: they’re gluten and dairy free, with no mixer required.