Quick update from the garden…
This past week has more or less been focused on processing the garlic. In the last post, we had harvested all 2500 or so garlic and then had them hanging in our hay mow to cure. The curing process takes about a week and then the garlic is usually dry enough to be cleaned up, trimmed, and graded. This does take quite a bit of time when care is taken for each bulb. In the end though, there is beautiful pungent bulbs of glory that will keep for months and months!

Monarch butterfly in the burdock at the edge of the garden.

Monarch butterfly in the burdock at the edge of the garden.

Family helping clean garlic.

Family helping clean garlic.

Garlic cleaned and awaiting further processing.

Garlic cleaned and awaiting further processing.

More progress has been made with the greenhouse and the structure is nearly complete. This greenhouse is actually a mobile greenhouse. It is about 20ft. wide and 50ft. long. It is set on skis so that it can be dragged back and forth as necessary over a 100ft x 20ft garden space. We applied for a grant for this greenhouse so that we can extend our season by growing late fall greens including spinach, kale, and spring mix. The idea is to plant these crops now (which we will be doing later this week or next) and allow them to mature by the time the hard frosts come. Then, we drag this greenhouse over top of the planted area and leave it unheated. The greenhouse will protect these cold hardy crops from wind, rain, and snow. More details on this to come.

Progress so far.

Progress so far.

This week’s share of the harvest!
1 bag spring mix
1 bunch rainbow carrots
1 Florence fennel
1 box pattypan squash
2 zucchini
1 bag mixed beans (purple and yellow!)
1 garlic – this week’s variety “Russian Red”

Ideas on how to use this week’s share…

Potato Squash and Goat Cheese Gratin (from Pinterest!)
2 medium yellow squash, about 1/2 pound (sub in your pattypans)
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves

Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.

Slice thin the squash and potatoes. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.

Place 1/3 of the squash and potato slices in the bottom of the dish — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
squash gratin
Roasted Summer Vegetables
4-5 cups mixed roasted veggies (i.e. squash, fennel, onion, potatoes, beans, peppers, carrots, etc.)

Seasoning ideas: fresh basil, fresh cilantro, fresh thyme, chili powder, dried thyme, Italian dressing or a vinaigrette dressing, balsamic vinegar, dijon mustard.

Important seasoning: 1 Tbsp olive oil (or more if you like), salt & pepper, and GARLIC!

Cut into bite size pieces (think: potatoes thin, squash thicker so that they cook at the same rate). Toss in a combination of the seasoning ideas and spread thin on a baking sheet. Bake at a preheated oven at 425F for 20 minutes stirring occasionally. 

Hearty Lentil Stew
4 cups water
1 cup dried lentils
1 cup fresh or canned tomatoes
4 large carrots
2 onions
1 tsp. dried thyme
1/2 tsp. dried marjoram

Cook together until lentils and carrots are soft. Approx. 40-45 mins. If you have fresh parsley, you can stir some in at the end and season with salt & pepper. Garnish with grated swiss cheese (or any cheese you may have).

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