2018: Week 8

Hello from the Farm! 

We are welcoming garlic this week! Past boxes have had variations of garlic -- the green garlic and the scapes -- but this week we have our first mature bulbs. This marks the beginning of a heavy harvest: an acre of garlic over the next days! We must get the garlic out of the ground quickly. Some inclement weather can rot the entire crop.

After all the garlic is pulled, it must be cured. The garlic in this week’s box is uncured, meaning the outer skins have not been dried so the paper on these cloves may be a bit difficult to peel off. The curing process ensures that the garlic will keep and can be stored and used throughout the season. We repurpose our greenhouses into curing houses by setting up long screen tables and laying out all the garlic. The heat and airflow cure and the garlic, drying out their outer sheaths so that cloves inside stay protected and preserved. The curing process also entails sorting by size of bulbs, which then get hung in bundles in from the ceilings of the barn, greenhouses (and possibly the market if we run out of space!) to dry further.  

We are getting to the point in the season when new crops begin to appear each week! Next up in the Allium family is onions, just around the corner. Stay tuned...

This Week’s Box

  • Beets
  • Cucumbers
  • Zucchini
  • Lettuce
  • Kohlrabi
  • Swiss Chard
  • Basil
  • Parsley
  • Mint
  • Boc Choi - optional
  • More Cucumbers! - optional
  • Garlic Scapes - optional
  • Kale - optional

Open U-Pick in the Fields

  • Bush Beans
  • Raspberries
  • Flowers
  • Herb Garden

Rotating Cheese

  • Villa Mozzarella

Rotating Loaf

  • Carissa’s Sourdough

Rotating Fruit

  • Blueberries
  • Red Currants