CSA 2020 - Week #6

Garlic harvest starts this week!  We plant our hardneck garlic seed (the cloves) back at the end of November.  The seeds sit under the ground over the winter and their green sprouts are the first signs of life to emerge in the spring.  Through the spring the plants grow a tall stem and a flower head, which you enjoyed as "scapes" a few weeks back.  This week we're pulling up all the plants from the ground and hanging them in our barn to "cure" and dry.  But we can't resist - can you?  So we're sending you a few heads of fresh, straight-from-the-ground bulbs.  You'll notice the difference right away!

Notes from the fields

Here's Farmer Galen checking out the corn planting.  As the saying goes, "Knee high by the Fourth of July!"  The fields are filling up with summer crops ready to harvest in the next few months.  Sweet corn, watermelons, tomatoes, peppers and potatoes are all on their way...something to look forward to!

This week's harvest

Fresh Garlic
Freshly harvested from the field, so the "skin" has not yet dried.  Peel back the outer layer and you'll find the cloves juicy and sweet with a mild, fabulous garlic flavor.  We only grow this type of hard-neck garlic which you can't find in stores.  (All store garlic is a soft-neck variety.) Our garlic is rare and special and in my opinion, worth more than gold!
Storage: In the fridge or on the counter if you'll use within a week.
Uses: Raw or Cooked
When to use: Within 1 week or dry down on counter
What I'm making: Pesto, Tzatziki, Salad Dressing and more!

BABY Romaine Lettuce
These are a "baby" size variety.
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Salad!

Scallions
These are great in grain and bean salads.  They add the perfect amount of flavor without too much of a punch.
Storage: In an airtight container in the fridge
Uses: Raw/Cooked
When to use: Within 5 days
What I'm making: Quinoa and Chickpea salad with scallions

Radicchio
Radicchio can be grilled.  It mellows the flavor.  But I'm also enjoying my DAILY radicchio and romaine salads with pecorino cheese, fresh crushed garlic, olive oil and lemon juice.
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Radicchio Salad (as above)

Basil
It's been many years since we had such a great crop of basil.  This makes a heavenly basil pesto that you can spread on EVERYTHING!  Pasta, sandwiches, crackers, a dip for veggies and more!
Storage: Bouquet-style in a glass on the counter (up to 1 day) or fridge (up to 3 days)
Uses: Raw
When to use: Within 3 days
What I'm making: Basil Pesto

Carrots
The first harvest of the season!  We LOVE our carrots here - they are sweet and crunchy and nothing like the ones at the store.  Enjoy!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Carrots dipped in hummus

Zucchini
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Sliced and grilled!

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Tzatziki to go on everything!  Recipe below.

BRIERMERE FARM FRUIT SHARE begins in August!

Recipes!

Balsamic-Grilled Radicchio with Pecorino
Grilled Zucchini Salad with Mint & Lemon
Tzatziki - Cucumber, Yogurt and Garlic