The rain scare early this week had us pulling up the garlic requiring some creativity in finding storage space for this beautiful and bountiful Allium crop. You'll see it hiding behind various tablecloths in the blue shed, resting quietly outside under the shade and tucked away on some shelves in the tool shed.
You'll be receiving some more fresh garlic in your shares this week as well as storage garlic in about 3 to 4 weeks. Here's to garlicy hummus!
Also in your shares this week:
- Fresh Onions
- Purple Cabbage
- Beets
- Fava Beans (this is the last of them)
- Carrots
- Summer Squash
- Zucchini
- Scallions
- Beans
- Kale
- Fennel
- Turnips
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| Colossal Garlic |
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| The Squash Plants Erupted Another cabbage recipe! And a throwback to my German heritage. This side is recommended as going swell with pork, sausage or other game and mashed potatoes. Braised Purple Cabbage 2 Tbs. olive oil or butter 1 Onion finely chopped 1 head cabbage, cored and shredded 2 Tbs. red wine vinegar 1 to 1 1/2 cups vegetable stock or water 1 Tbs. sugar 3 whole cloves 2 bay leaves salt and pepper to taste Heat the oil or butter over medium heat in a large pot. Add the onions and saute until translucent, or for 2 to 3 minutes. Add the cabbage in batches, stirring each addition until it wilts and begins to cook down. Stir in the vinegar and then add the remaining ingredients. Reduce heat to low, cover and simmer for 30-35 minutes, or until the cabbage is tender. Adjust seasoning and serve. Tasty Variations: Add a diced carrot along with the onions. Stir in 2 tsp. of caraway seeds with the onions. Add 1 or 2 cored, peeled and sliced apples after the onions have been sauteed. |
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