Quick update from the garden

It is most definitely garlic harvesting season! We have about 1/2 the garlic in and will do the rest next week. Once the garlic is pulled it is cleaned a bit, seed for the upcoming year is selected, it is all bunched and then hung up for a week or two to cure. We grew 5 varieties for this year but we will keep 3 of the varieties for seed this year and we will provide you with our Music and Russian Red varieties. Next year we will have Merino, Georgia Crystal and Korean Purple available in the CSA. The Carp Farmers’ Market Garlic Festival is on August 10th and 11th, so we’ll see what new varieties I pick up….

Some of our garlic curing in the hay mow. It needs a decent amount of warmth and ventilation.

Some of our garlic curing in the hay mow. It needs a decent amount of warmth and ventilation.

Some perks of planting flowers around the place is that you keep the bees close. I noticed that there may be some bees living in a birdhouse on the cool room. They like to come out and enjoy the herb garden all day long. I always feel so relieved when I see the bees enjoying healthy plants free of anything dangerous.

Bees going nuts in the Bee Balm yesterday...

Bees going nuts in the Bee Balm yesterday…

Mom is our resident bean picker and Ben helped out with the harvest last week. It takes a long time to pick so many beans and I am grateful for the help!

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Here are our 5-week old chickens. They will be ready for pick up in another 5 weeks. If you would like some and haven’t ordered any yet, get in touch soon. They are $4.30/lb. We have some left but they always sell out….

Chickens at 5 weeks

Chickens at 5 weeks

This week’s share of the harvest

1 Bag Salad Mix
1 Garlic – Music variety. You can hang it to cure it at home
1 Bunch Beets
1 Cucumber or a Box
1 Bunch Onions
1 Summer Cabbage
1 Box Zucchini
1 Bunch Carrots
1 Box Beans – please bring your own bag
Herb Selection

How to use your share this week:

Zucchinis – we’re seeing a lot of them, but they are such a tasty and versatile vegetable.
Try stuffing them, grilling them, or making some chocolate zucchini loaf….

Stuffed Zucchini - in a pan we sauteed onions, garlic, mushrooms, and the zucchini insides. We added the stuffing into the zucchini boats with feta on top. In foil on the BBQ for 15 minutes.

Stuffed Zucchini – in a pan we sauteed onions, garlic, mushrooms, and the zucchini insides. We added the stuffing into the zucchini boats with feta on top. In foil on the BBQ for 15 minutes. You can try adding some rice to the mix, which I think we’ll do next time.

Simple roasted zucchini - just salt and pepper on the BBQ, add the butter on the hot squash after.

Simple roasted zucchini – just salt and pepper on the BBQ, add the butter on the hot squash after.

Make a simple stew! Here we have chopped beets, zucchini, onions, garlic, mushrooms and sweet potato.... cook it with just some butter and a lid. At some point it will cook down to a perfect stew.

Make a simple stew! Here we have chopped beets, zucchini, onions, garlic, mushrooms and sweet potato…. cook it with just some butter and a lid. At some point it will cook down to a perfect stew.

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Here is the veg stew with some of Heather’s Hearth bread. The sunset is really giving this a pink hue….

Another great salad - your salad mix and dill with a topping of: sauteed garlic, onion & beets, butter, maple syrup. Feta sprinkled on top. I also drizzled some of the Wilno Tavern poppyseed dressing.

Another great hearty salad – your salad mix and dill with a topping of: sauteed garlic, onion & beets, butter, maple syrup. Feta sprinkled on top. I also drizzled some of the Wilno Tavern poppyseed dressing. Would have loved some pecans on top.

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