:: Quick update from the garden ::

Another great week in the garden. Beans are producing like ca-razy and so there is some extra this week – not only in your 1lb share of beans this week but there is an additional basket that you can take from if you are in a beany mood 🙂

Garlic is all in and curing and this week you can enjoy your first bulb in the CSA. Once garlic is harvested, it needs to sit somewhere warm and breezy to dry and cure for several days. It shouldn’t take too long, but since I need to have my garlic ready for the Garlic Festival on Saturday, mine was harvested while still quite green. You see, usually a few leaves die back while the garlic is still in the garden growing and this begins the curing and drying process. When you harvest garlic that is all green (nothing has died back yet) it takes significantly more time to dry and cure and so this has been the challenge this week – getting all the garlic in a place to dry!

Some garlic ready to be cleaned and graded.

Some garlic ready to be cleaned and graded.

We have also begun planting for our late fall and even winter harvests… arugula, kale, and more salad mixes. We planted some carrots as well that I hope to harvest from under cover in time for the Christmas markets in December. It’s an experiment. I’ll also be putting in more bok choy, kohlrabi and cabbages, so CSA members can enjoy those amongst root crops and squash come the fall.

:: This week’s share of the harvest ::

1 bag mixed Lettuce
1 bunch Carrots
1 quart mixed Zucchini
1 bag (quart or 1lb) Green Beans
1 bulb Garlic
1 small bunch Parsley
1 pint mixed Cherry Tomatoes

:: How to use this week’s share ::

Curried Carrot Soup

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

carrot soup

  1. Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

  2. Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.

  3. In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Grains and Pesto Salad with Cherry Tomatoes

grains salad

  • Cooked grains (brown rice, farro, or wheat berries)
  • Pesto (homemade or store bought)
  • Salt and pepper
  • Vinegar
  • Halved cherry tomatoes
  • Grated Parmesan
  • Basil, shredded (or parsley)

Cook your grains and then combine with your pesto. Season with your salt & pepper, vinegar and then top with the cherry tomatoes, parmesan and basil (or parsley!)