Last week was a big week for the Food Farm crew: we harvested our long awaited garlic! You’ll find more pictures and descriptions of that process below. We also brought out the carrot harvester, which is efficient but requires many hands to run smoothly. Boxes are filled with high summer bounty. New this week you’ll find green peppers and GARLIC! The garlic in the box this week is “green” or not yet cured. It should be left out on the counter with good ventilation so it does not mildew.
Would you like to come see the farm at peak season? You’re in luck! We are hosting a farm tour and pizza dinner on Saturday, August 27th! Come by the farm at 2612 County Road 1, Wrenshall from 4:00pm to 6:00. We’ll be serving pizza hot from our wood fired oven and giving farm tours. Free for all to attend, we’d love to see you!
In your share this week:
Basil – Beets – Cabbage – Carrots – Cucumber – Dill – Green Garlic – Green Pepper – Green Onion – New Potatoes – Parsley – Tomato – Zucchini
What am I looking at?
This is a swarm of honey bees seen near the farm hives recently. When a hive gets large enough it splits into two distinct colonies. During this process, part of the hive leaves as a swarm to find a new home. These swarms are often very docile because they are not guarding honey or a queen, but always be careful around bees, especially if there there is a chance you could be allergic.
Cucumber and Tomato Salad
From Claudia Roden’s Mediterranean
- Cucumber (peeled, seeded and cut into pieces)
- 2 large tomatoes, seeded and cut into pieces
- green onion
- 3 Tbsp olive oil
- juice of 1/2 lemon
- salt and black pepper to taste
- small handful of fresh herbs (parsley, oregano, dill, cilantro) chopped
- Put cucumbers, tomatoes, and onions into a bowl. In another bowl, whisk together the olive oil and lemon juice and season with salt and pepper to make a dressing. Just before serving, pour the dressing over the salad and mix well. Sprinkle with the herbs and add feta if you like.
We have garlic AND basil in the box this week. The only option is to make pesto 😉
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons pine nuts or walnuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
From NYT Cooking
What is Harvesting Garlic Like?
Step one: Janaki uses the tractor to mow and subsoil the garlic. The subsoiler has big hooks that dig down between the garlic rows, loosening the soil and lifting up bulbs.
Step two: Bring in the farm crew! We pull the garlic and stack it up in piles. These piles are then loaded on a trailer and brought to the wash station.
Step three: Scrub-a-dub. The garlic is washed, removing any dirt that’s still on the bulbs.
Step four: Stack and cure. In order for garlic to last into the winter it must “cure” or partially dry for a few weeks.
Garlic takes at least three weeks to cure. Then, if stored properly, garlic should last through the next spring!
For the farm crew,