Letter from a Farmer,

A huge thank you to all the members who joined us on Saturday for the garlic harvest. Despite the steamy weather we were able to harvest all 8 beds of garlic and we spread out the bulbs in the greenhouse to dry. It's a relief to have the garlic crop out of the ground. More importantly we enjoyed the company of so many people sharing in the work. While we worked our way down the beds chatting and catching up, there were a few members who have harvested the garlic almost every year of the 22 years garlic has been part of this farm. How did time go by so quickly?

Each year we save some of the garlic to re-plant for the next season's crop. The garlic has passed through the hands of so many people over these 22 years. Some who are no longer with us. Garlic has become more than just an item in the share. It is a crop that reminds us of our connection to our members, people who have worked on the farm, family, and friends. Not to mention the countless delicious dishes the garlic has been in over the seasons.

Now the garlic will dry in the greenhouse under the shade cloth to keep it from sunburning for two weeks to ten days. This curing period allows us to the store the garlic into the late fall/early winter. Once it is dry we will clean it and sort it for size. We will save 500 lbs of the largest bulbs to plant in October and divide the rest up for all of you. We are very happy to have garlic back in the shares this season.

The next member workday will be September 21 for the Sweet Potato harvest. The weather should be much cooler and more friendly for outside work. We look forward to seeing many of you for that workday. Plus we hope to have u-pick dahlias as a thank you for helping with the sweet potatoes!

The farm team is working through the heat again this week to get you your CSA shares. It has been one of the hottest Julys that I can remember. We get excited when the temperature is going to be below 85. Farming is not an easy job and the heat makes it even more difficult. Thankful for hard working team members who are sweating it out every day to make the CSA shares possible. Crossing our fingers that the Thursday forecast for 80 degrees actually happens! ~Jody

Members helping with the garlic harvest on Saturday

COMING IN NEXT WEEK (may change depending on weather and crop conditions) head lettuce, bell peppers, eggplant, tomatoes, cucumbers, beets, zucchini or summer squash, potatoes, kale, carrots, and hot peppers

First Fruit Shares: THIS WEEK (week of July 15)

First Chicken Shares: THIS WEEK (week of July 15)

Second Beef Shares: Week of August 12

Sweet Potato Harvest Party: Saturday, September 21

Filling up the greenhouse with curing garlic.

This week's full share: scallions, basil, head lettuce, fresh onions, snow peas, eggplant, new potatoes, summer squash, zucchini, cucumbers, cherry tomatoes, cabbage, carrots, and jalapenos

This week's small share: scallions, head lettuce, eggplant, new potatoes, summer squash, zucchini, cucumbers, cherry tomatoes, and carrots

COOKING TIPS AND RECIPES

Eggplant and Tahini Falafel wiht Tzatziki

Tzatziki Sauce

• 1 cup full-fat yogurt (substitute plant based-yogurt for vegan option)
• 1 cucumber, peeled and diced
• 1 Tablespoon olive oil
• 2 Tablespoons lemon juice
• 1 1/2 Tablespoons minced dill
• 2 cloves of garlic, minced
• salt + pepper to taste

Eggplant Falafel 

• 2 Tablespoons olive oil
• 1 medium-sized eggplant, chopped into 1/2 inch cubes (about 2 1/2 cups worth)
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon ground coriander
• 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
• 1/4 cup tahini
• 3 cloves of garlic, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup chickpea flour (may substitute with all purpose flour if need be)
• 1/4 cup grapeseed oil (or another high heat oil) for frying + additional oil as needed

Preparation

1. Prepare the tzatziki sauce by combining all the ingredients in a bowl and stirring until smooth. Taste test and adjust seasonings as necessary. Cover and place in the refrigerator for at least 30 minutes prior to serving.
2. Preheat the oven to 375F. Toss the eggplant with the olive oil and place on a prepared baking sheet. Roast in the oven until lightly brown on all sides, about 20-25 minutes. Toss eggplant halfway through cooking. Remove from the oven and let the eggplant slightly cool.
3. In the bowl of a food processor add the cooked eggplant, coriander, cumin, chickpeas, tahini, garlic, parsley, mint and chickpea flour. Process until combined and smooth, scraping down the sides of the food processor as necessary. Spoon the mixture into a bowl and cover with a dish towel and place in the freezer for 20 minutes.
4. Heat the grapeseed oil in a large skillet over medium- high heat. Form the batter into 1/2 inch thick patties and fry for about 2-3 minutes per side, or until golden brown. Add more oil to the pan as necessary.
5. Serve the falafel warm with the tzatziki sauce

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Carrot Salad with Scallions and Hazelnuts

• 1/2 cup hazelnuts (sprouted if possible but not necessary)
• 1 bunch carrots, coarsely grated or cut into thin matchsticks, (about 4 cups total)
• 1 bunch scallions, white and pale green parts thinly sliced (about 1 cup total)
• 1 cup finely chopped parsley
• 3 Tablespoons red wine vinegar
• 2 teaspoons grainy mustard
• 2 teaspoons honey
• 1/2 cup extra virgin olive oil
• fat pinch of salt

Preparation

1. In a small cast iron skillet over medium heat, toast the hazelnuts until deeply golden brown and fragrant. Remove from the heat and when cool enough to handle roughly chop.
2. Combine the carrots, green onions and parsley in a large bowl and toss.
3. In a small mason jar add the vinegar, mustard, honey, olive oil and a fat pinch of salt. Secure a lid on the jar and shake until smooth. Taste for seasonings and adjust as needed.
4. Drizzle the dressing over the salad and sprinkle with the hazelnuts.

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Zucchini-Lime Vinaigrette

•  1 medium zucchini, cut into 1-inch pieces (no need to peel) about 1 1/2 cups worth
• 2 scallions, finely chopped, white and pale green parts
• 1/2 cup chopped cilantro
• 1 jalapeño pepper, seeded and finely chopped (if you're sensitive to heat add half of the jalapeño pepper, making sure to remove all the seeds)
• 3 Tablespoons freshly squeezed lime juice
• 1/4 cup extra virgin olive oil
• 2 teaspoons honey
• 1/2 teaspoon fine sea salt

Preparation

1. Prepare the dressing by combining all the ingredients in an upright blender and blending until smooth and creamy. Taste for seasonings and adjust as needed.

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