One of the big tasks for the week is going to be starting the garlic harvest. We pull the whole garlic plants from the ground (frequently using pitchforks to loosen the soil), and then bring them in to the farm stand to cure. Curing is a process of drying out the garlic for a couple of weeks, and the result is a stronger flavor and longer lasting storage. Most of the garlic will be cured in the farm stand by folding the stalks of the garlic plant over and hanging on wires strung across the ceiling (alongside some dried flowers that are already hanging there). When we run out of space in the farm stand, some will go into the greenhouse to cure, and the rest will be distributed in the coming weeks as uncured garlic (which is milder and moister). Not all of the cured garlic will get eaten, as we set aside the largest 25% of heads as seed for the following season. So the garlic harvest we are beginning now is the first step towards next year’s garlic!
In the CSA this week:
Fresh onions - Mixed bunches of Red Long of Tropea and Ailsa Craig varieties. Both types are milder and sweeter than cured onions.
Green peppers
Cucumbers - Slicers, picklers or thin-skinned, grown in our high tunnel and in the field.
Zucchini
Summer squash - We are still experiencing deer damage on the summer squash, so we only have enough for the Regular size CSA.
Celery - Our celery is smaller, but less watery (and therefore a stronger flavor) than what you typically find in the grocery store.
Carrots
Beets
Garlic scapes - Last week!
Scallions
Fennel
Cabbage - Savoy, arrowhead (also known by the name of the variety we grow, which is called Caraflex), and regular round green cabbage.
Mini daikon radish - Last week!
Curly kale
Lettuce
Salanova lettuce mix
CSA Pick-Your-Own:
Sunflowers
Herbs: Basil, Thai basil, dill flowers, parsley, sage, mint, thyme, chives
In the farm store:
Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. In addition to most of the items listed in the CSA above, we will have:
Tomatoes - These are the first heirlooms and slicers of the season from the high tunnel, so we’ll have very limited availability to start.
Cherry tomatoes - Sukura variety (red) from the high tunnel.
Flowers - Snapdragon bouquets and Rudbeckia bouquets. Catherine is on much deserved vacation this week, and we are not skilled enough to make mixed bouquets that could rival hers!
Broccolini
Sweet corn! From Verrill Farm in Concord. Not organic
Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild.
Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.
Seasonal Medley Mushrooms and Shiitake Mushrooms - From Mycoterra Farm in Deerfield, MA. Certified organic. Starting on Wednesday.
Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini are Certified Organic. Bumblebee and Black Coco are not organic. Grown by Charley Baer in South Berwick, ME.
Maple syrup - 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.
Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.
PYO Flower Field
The flower field is open to both PYO Flower CSA members and the general public for picking by the jar. Please check in at the farm stand before picking. Flowers available for picking this week include: snapdragons, scabiosa, orlaya, dill flowers, ammi, gomphrena, ageratum, cosmos, zinnias and rudbeckia. There may be other varieties available as the week goes on, but please do not pick from plantings that don’t have a variety sign in front of them.
When picking, please cut above branching points so that we can continue to get blooms all season (if they are cut to the base the plant can’t produce anymore flowers). This means that this time of year some varieties need to be picked with shorter stems, particularly the zinnias that are just beginning to bloom.
White Bean, Feta and Quick-Pickled Celery Salad
By Hetty Lui McKinnon, from NY Times Cooking
Ingredients
Yield: 4 to 6 servings
4 celery stalks, trimmed and thinly sliced
½ small red onion, thinly sliced
¼ cup white or red wine vinegar
1 tablespoon sugar
1 teaspoon cumin seeds (optional)
Salt and pepper
2 (15-ounce) cans cannellini beans, rinsed
7 to 8 ounces crumbled feta
1 cup chopped tender herbs, such as mint, parsley, cilantro, dill or a mix
¼ cup extra-virgin olive oil
Preparation
Place the celery and red onion in a large bowl. Add the vinegar, sugar, cumin seeds (if using) and about ½ teaspoon of salt. Toss well to combine, then set aside to pickle for 15 minutes.
Add the cannellini beans, feta and herbs to the celery and red onion. Drizzle with the olive oil, season well with salt and pepper and toss well to combine. Serve at room temperature. (The salad can be prepared and refrigerated up to 1 day in advance.)
Okonomiyaki
from Love & Lemons
Ingredients
3 packed cups finely shredded cabbage, about ½ medium*
1¼ cups chopped scallions, about 1 bunch
1 cup panko breadcrumbs
¾ teaspoon sea salt
3 large eggs, beaten
Extra-virgin olive oil, for brushing
For serving
Vegan Worcestershire sauce, Annie’s recommended
Mayo, Sir Kensington’s or Kewpie recommended
Sesame seeds
Pickled ginger
½ sheet nori, sliced**
½ cup microgreens, optional
Instructions
In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook for 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.
Notes
*Shred cabbage on a mandoline to get thin, even-sized shreds.
**Use scissors to cut nori into thin strips.