Update from the week
This past week we have been cleaning up a couple thousand garlic in preparation for the Carp Farmers’ Market Garlic Festival, which is taking place on Saturday August 12th and Sunday August 13th. We have reserved an additional 1000 garlic for seed this year, hoping to bring our production total over 3500. It is not a lot of garlic, compared to many garlic growers but for me to harvest, cure, clean, and grade at this time of year, it is more than enough! This week we have included a rocambole variety called Korean Purple for you all to enjoy. These have many cloves and a deep, rich flavour that sweetens when cooked.

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Caught in storm today…

Last weekend we had submitted a number of items from the garden to the Exhibition at the Beachburg Fair and came home with many ribbons. Although I am proud of the vegetables, I am most thrilled about my personal baking results – claiming first prize for carrot cake… which has a special significance. The recipe came from my friend Glenn, who passed away a couple years ago from a brain tumour. I met Glenn and his wife Ali at the Carp Farmers’ Market and we developed a special farmer bond over the garlic that we grow. Ali and I now grow many of the same varieties of garlic so that in case of a bad year, we can source quality, clean seed garlic from one another. Like garlic insurance. The carrot cake was Glenn’s traditional birthday cake recipe and I’m including in the newsletter this week in honour of Glenn and this amazing garlic harvest season!

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This week’s share
1 box Cucumbers
1 bunch Onions (white and heirloom reds)
1 bunch Rainbow Carrots
1 head Lettuce (Romaine, Butterhead, etc.)
1 Garlic (Korean Purple)
2 Peppers
1 pint Green Beans
Cilantro OR Radishes
Large ONLY: 1 extra bunch Carrots, 1 extra pint Beans

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Glenn’s Carrot Cake
2 cups flour
2 cups sugar
1 cup oil
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. allspice
4 eggs
3 cups grated carrots

Sift dry ingredients into a bowl and fold in the oil, making a stiff mixture. Add the eggs. Add the carrots. Bake at 350 degrees F.

For the frosting…
1/4 cup butter
4 oz. cream cheese
2 cups icing sugar
1 tsp. vanilla

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Busy bees 🙂 

 

 

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