Harvest is always the high point of our day.
And when we can pick something that is a favourite of our CSA members & market customers, and a crop that is eagerly awaited – well, that’s even better!
Something like …. garlic!
Garlic scapes are good, as is green garlic, but everyone awaits the new crop of those pungent, tasty bulbs of deliciousness.
We pulled much of the crop today – mostly large, firm, beautiful bulbs of garlic. They are now spread on the drying racks in the barn, filling the air with their perfume.
Another favourite crop – or at least one that brings a big smile to people’s faces – is sunflowers.
Our sunflowers are blooming! The first few that we brought to market on Saturday were snapped up in a hurry. People love sunflowers!
We will have lots of sunflowers for sale at market this week and at CSA pick-up.
What’s in the box?
Fresh garlic, beans, tomatoes, lettuce, zucchini, cucumbers, onions.
- Why wait? Enjoy a fresh bulb of new garlic. Because it is not dried, it should be kept someplace with good air circulation, and out of the sun. Do not put in plastic or in the fridge. Once the bulb has been started, try to finish using it within a few days.
- Our new rows of beans are healthy & producing well now, and back in the box this week.
- Every time we pick tomatoes, more varieties are ripe. There may even be a few large tomatoes by the end of the week.
- Last week the zucchini plants looked poorly. They still do, but at the same time they’re putting on new, fresh growth with lots of new blossoms. We got a nice pick today. Here’s hoping it continues. Today we transplanted a new batch of zucchini plants into the field. They should be producing in about a month.
- Onions & (the last of the) cucumbers round out your CSA share this week.
Saturday at market, a friend brought us some zucchini dip to try. The recipe comes from the summer edition of Food & Drink, the magazine put out by the LCBO. I have included the recipe below. It’s delicious! (This is a large recipe. You may want to try just half)
6 cups grated zucchini (about 4 medium zucchini)
1 tsp salt
1 tbsp olive oil
1 tbsp chopped garlic
½ cup yogurt
¼ cup tahini
¼ cup lemon juice
1 tbsp chopped dried mint
Salt & pepper
Garnish – 1 tsp cumin, 1 tbsp chopped fresh mint
- Toss zucchini with salt. Transfer to a strainer & set over a bowl. Drain off excess water for about 15 minutes. Pat dry.
- Heat oil in a skillet over medium heat. Add zucchini & sauté until tender, about 3 minutes. Add garlic and cook until garlic is fragrant & zucchini is beginning to turn golden, about 7 minutes. Transfer to a bowl and cool completely.
- Stir in yogurt, tahini, lemon juice, & dried mint. Season to taste with salt & pepper. Heap into a bowl and garnish with cumin and fresh mint.
Brothers Flynn & Flynn enjoying the summer sunshine!