The pace on the farm this week has been slow and steady. With Heather traveling and Andy hosting out of town guests, our crew size was smaller than it has been for many weeks. After a moment of shock, we all settled in to the week’s pace and got some major projects complete. The most noteworthy and the one I have to focus these sentences on is definitely the garlic harvest. Many of you remember, and for those that don’t I will remind you, we had a crop failure with our garlic last year. The implications of that are huge, not only are we garlic lovers and missed dining on one of our favorite treats, but we save our own garlic seed, so in that crop failure we lost both a food and our seed stock. Big loss. Of course, we sourced local garlic seed from other kentucky farming friends and planted last fall with hopes, really high hopes, for this year’s harvest. When the week began monday and we set out to the garlic patch, we were NOT disappointed. The crop is awesome, the heads perfect and we all rejoiced as we pulled head after head. I might add, conditions were perfect for the harvest. If the ground is too moist, the heads pull out rather muddy, it the soil too dry, the heads don’t pull out at all and we have to dig prior to pulling: an extra, rather difficult, step. With imminent rain, we were able to get the whole crop in on monday, a long day, but a successful one, as the predicted rains did come that night. Whew. I hope you all enjoy the fresh garlic this week. Both the flavor and the texture of newly dug garlic is truly a once a year delicacy. I am quite sure you will join us in celebrating the return of your favorite garlic. We have spent a good many hours picking this week to deliver you this hefty basket. I believe it truly showcases the produce of the region and our farm as we transition from spring to summer. The diversity, the flavors, the colors, the roots, the leaves, the fruits. I know you will all join me in eating happily in the days ahead.
Cucumber Salad with Fresh Dill
2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.
Garlic Sauteed Green Beans
1 pound green beans, ends popped or chopped off
2 tsp olive oil
2 garlic cloves, minced
salt & pepper
Prepare green beans and bring a pot of water to a boil. Allow green beans to boil for 4-5 minutes, ensuring they don’t change color and lose their crispness.
Drain green beans and add to an ice bath. Drain and set aside until ready to saute
Heat a sauce pan or skillet on medium heat with olive oil for at least 3 minutes. Add garlic and cook for 60 seconds. Add green beans and cook for 3-5 minutes. Season with salt & pepper.
Carrots with Mint
3 large carrots, peeled, cut on a diagonal into 1/4′ coins
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pumpkin seeds (pepitas)
Bring carrots and 1/2 cup lightly salted water to a boil in a small pot. Reduce heat to medium-low, cover, and simmer until the carrots are crisp-tender, 7-9 minutes; drain. Season with salt and pepper. Add mint and pumpkin seeds.
week eight in your basket:
summer squash or zucchini