Share #8 August 5th & 7th
Crop List: Cosmic Mix, Swiss Chard, Mint, Napa Cabbage, Tomatoes,
Summer Squash, Garlic, Cucumbers, Maybe Snow Peas, and/or Sugar Snap Peas
Tuesday will be (or was if you are a Thursday shareholder) a big day on the farm. We are going to get our annual garlic harvest in! Jed is currently hooking up the mower to the tractor. He will mow the tops of the plants leaving about a 5" stalk on them. Then he will come thru with our old school potato digger. This has a metal blade on the front shaped like a scoop. It digs just under the garlic and lifts the garlic out of the soil onto a conveyor belt. Most of the soil falls thru the belt. One of our kids, an employee or volunteer will ride on the digger keeping it unclogged. The garlic is then deposited on the ground behind the digger.
This is where the hands come in. We work our way up the bed picking up all the garlic and doing a quick clean on the roots. Getting the big clumps of dirt off. We have 10 beds that are each 500' feet long to harvest. After the dirt is wiped off, the garlic is then stacked in piles. When it is all stacked we drive the trusty old blue pick up with the trailer up the beds. The garlic is stacked on the trailer. We then drive it up to our old horse barn where it will be carefully laid in rows so the curing process can begin. To cure, air must be able to circulate and the garlic must stay dry. The stalks dry down, essentially sealing the cloves so no infection can get in and rot them. We are lucky in the Tetons, the air here makes it easy to dry garlic. We do not have to invest in expensive circulation fans and climate controlled buildings. Rot and fungus are not a big concern. High altitude desert air is great for garlic.
The garlic you are getting in your share is not yet cured. Use it up. Keep it in your fridge. The garlic later in the season can be stored long term on your counter after it is cured.
We love garlic here at Cosmic Apple. I have been in awe of this plant since I started farming. I have also written more about it in the recipes. Follow the link below to the garlic page to learn all about the plant!
Workshare Lunch: Zucchini cakes!
Recipe Ideas: Yogurt, mint and cucumber dressing, Kimchi, Or last week's workshare lunch: chili mint stir fry with Napa cabbage!
The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs and Bratwurst
Pork Available: Shoulder Roast, Loin Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat
WASH YOUR VEGGIES!!
Bring Bags to pick-ups!
If you can't make it to pick up your veggies, send a friend!
Missed shares are forfeited for the week.
Members get 20% off at the Farmer's Markets!
The People's Market: Wednesdays 4-7
The Driggs Market: Fridays 9-1
Jackson Saturday Market: Saturdays 8-12
Questions? Comments? Recipes to share? firstname.lastname@example.org
Leave a Reply.