Greetings from high July!
This week and next are all about the garlic harvest. We are all working hard to pull it from the field and cure it for long term storage so we'll all have delicious garlic from now until late winter. We're growing two varieties: Music and Chesnok. Both are hardneck with large, easy-to-peel cloves and pungent flavor. When eaten fresh (as we're offering this week), it is juicy, crisp and has a more vibrant flavor than garlic from storage. It really is a treat! Once we pull it from the field, we cure it by laying it out on racks in the shade in one of our greenhouses with big fans on it. The idea is for the skins to dry and harden so they can protect the cloves within. Later on we trim the tall stalks and roots, then wipe off the dirty outer skin layer before storing.
You'll find fresh garlic on the list this week, as well as all the usual goodies. We have a fresh new crop of chard coming on that is certainly worth a try, and we'd like to highlight sunflower shoots as well - try them if you haven't already!
Eat well!
Katherine and Spencer
