Good morning from the farm!
This week, we'll start breaking apart our garlic seed and readying the chosen field for planting. This is one of the last big field projects we do as a full crew. We've reserved a good portion of our 2017 garlic for seed - more than we ever have, and only the largest heads. We plant individual cloves and each one will mature into a full garlic bulb to be harvested in early July 2018. Planting our garlic in October allows the seed time to germinate before the heavy frost of winter. When things start to warm up in the spring, the garlic is one of the first signs of a new season.
We've also welcomed our crew back from their trip to Vermont and have a few great things to share with you in this week's box: Carrots and Cabbage from our friends Jon and Karin of Bear Roots Farm in Barre, VT!!
This week's box includes:
- Red Cabbage
- Sweet Potatoes
- Baby Bok Choy
- Sauce Tomatoes
- Red Onion
This week's rotating bread share:
Carissa's Black Cocoa Bread
This week's rotating cheese share:
Catapano's Goat Chevre
This week's fruit share:
Apples and Pears
Field Manager Adrienne Nelson's Sesame Slaw:
- For the Slaw: 1 cabbage thinly sliced, 1 bunch of cilantro chopped and 1/2 cup scallions chopped.
- For the Sauce: 1/4 cup lime juice, 1/3 cup rice wine vinegar (apple cider vinegar will do too), 1 tbs. fish sauce, 2 tbs. mirin (or sugar), 2 tbs. sriracha, 1/2 cup sesame seeds.
- Mix sauce ingredients in a separate bowl, with a whisk. Pour over the cabbage and mix thoroughly. Add salt and sriracha to taste.
- If possible, let slaw sit for an hour before serving.
Bok Choy and Arugula Salad with miso Vinaigrette (we've got mint in the herb garden and miso in the market!)