Happy 4th of July! This is a big week for us at the farm for a few reasons: mostly more food is coming out of the ground and there are more people here to eat it! This is the first week of pickup for our 4th of July share members, so we are packing nearly double the boxes as we were this spring. The zucchini is also coming in in droves, AND this week always lines up with the long-awaited garlic harvest. This week’s harvest is a joyous culmination of many months of work and waiting (so worth it). We plant garlic by sowing a single clove a few inches deep around Halloween, which sprouts from the soil in the spring, produces a scape in late June, and clones itself into a many-cloved head that is ready to harvest in the first half of July (scroll back to our post from a few weeks ago about garlic scapes to learn more about the process). This week we’ll begin pulling the 8-10,000 heads we planted in the fall from the ground by hand one at a time, the first of which are in your box this week. We’re putting the entire plant in so you can see how cool it is (we are plant nerds!). After all the heads are harvested we’ll lay them out in our greenhouses to dry/cure, so they’ll last into the winter. In these first few weeks after harvest the heads are considered “fresh garlic” and you’ll notice it’s juicier than what you’re probably used to, with thicker skin around each of the cloves that hasn’t dried out yet.
Garlic is distinct from most of the crops we grow because it has a single annual harvest followed by a long storage time/shelf life, as opposed to most things we grow that we are picking daily or several times per week, and that once harvested may have a storage time of only a few days or weeks - imagine knowing that your entire “inventory” has one week to move before expiration! That’s the reality of a vegetable farm! That is where YOU come in, our members that commit to us at the start of the season so we can plan our plantings, harvests, and field care to feed you weekly. So if this is your first week, thanks for joining us and welcome aboard, and if you’ve been with us all season so far, we’re looking forward to a great continuation of summer!
This week’s box:
Baby Lettuce Mix
Tokyo Bekana (a bunching Chinese cabbage, try it in a salad or sauté like bok choy)
Open in U-Pick (all areas open for picking are marked with a blue and white stake)
Sugar Snap Peas
Herbs (chives, mint, oregano)
This week’s cheese share: Chèvre from Catapano Dairy
This week’s bread share: Carissa’s Salty Soured Pickled Rye
This week’s fruit share: Blueberries and Cherries