Field Notes. The farm tour was a wonderful time - perfect weather, delightful people of all ages and an array of food from the farm. Ken enjoys sharing what he has learned and I like feeding people vegetables!
This week is a mile stone. Ken has pulled the garlic and the bulk of the onion crop - why a mile stone? This is the first of the year long crops that will be stored and eaten all winter.Many cultures celebrate this magical time halfway between solstice and equinox. This was a great start of the harvest - the garlic and onions are numerous, large and firm. If you need a large volume of onions, contact us!
From the Kitchen. After the farm tour we had the following - kale carrot and onion salad, cucumbers with Asian dressing, green beans dry cooked with garlic and ginger root, beets in a mustardy sauce, tomatoes and onions with balsamic vinegar and basil, and finally applesauce. I set an index card out with ingredients by each dish so people with allergies can choose to avoid foods if they want. All those recipes are two entries earlier in the blog under farm tour recipes.