We’ve begun to harvest the garlic and the crop looks excellent. Carve out some time this week to pick up your share of the harvest, 25 for each Free Choice Share and 100 for each Homestead Share. There’s a garlic pick-up sheet in the wash stand, mark there when you’ve gotten your bulbs. If your household is not in town, let us know, so we can save your share until you return. The garlic is edible immediately, but can last for 6+ months once cured. This process is simple, learn all about it at this link to the garlic page on our website, which includes a quick demo video.
On Saturday our friends Camilla, Jody, Phen, and Paul entertained the garlic harvest crew with some lively old time tunes. We’ve had some permutation of this community of players to the farm during garlic season every year for nearly a decade and it’s always a bright spot in the summer.
We invite any interested members to be part of the garlic harvest Monday the 26th, 4:30-7:30pm.
Coming soon: cucumbers and beans
Whether in tinctures for its immune boosting properties, a multi-color bouquet or food for pollinators such as the swallowtail butterfly, echinacea is a marvel to behold.
Tips for Success
Bulb fennel is a showy, eye catching vegetable with it’s fan of wispy fronds on top. The entire plants is edible raw and cooked. To harvest, cut below soil surface through the tough, fibrous root.
- Fennel bulb is new this week. It has a licorice flavor, but is also crunchy and a bit sweet. If you want the full profile of flavor, try thinly grated or shredded into salads. To take the edge off the licorice, toss it on the grill or into a roasting pan. After cooking, the softened fennel is mellow and only tastes like a distant cousin of the raw form.
Crops Available
This list and availability are subject to change, check the share whiteboard at the start of every visit. If you are unsure about how to harvest: ask us! In person, via text or email.
Cell phone numbers, Flip: 315-854-5399 and Bob 315-854-5395.
*New this week
- Beets
So much good cabbage summer!
- Cabbage
- Celery stalks
- Cutting flowers
- Fennel bulb*
- Fresh garlic
- Kale, curly or dinosaur
- Lettuce greens
- Mixed salad greens
- Onions
- Rainbow chard
- Scallions
- Summer squash
- Purple tatsoi
- Zucchini
Culinary and Medicinal Herbs
- Basil
- Bee balm
- Borage (edible flowers)
- Calendula
- Cilantro
- Dill
- Fennel fronds
- Lavender
- Lemon balm
- Lemon verbena*
- Lime basil
- Mint
- Oregano
- Rosemary
- Sage
- Thyme
- Tulsi holy basil
- Winter savory
- Yarrow
In freshness,
-Flip & Bob