New items in the share this week include fresh onions, the first of the red peppers, and sweet corn! The onions will all come out of the ground this week, and we will "cure" them in the greenhouse to get those papery skins that help the onions store well on the counter for a long time. Take a peek in the greenhouse next time you're at the farm! Did you know that all peppers start green and then turn other colors (like red, yellow, and purple)?
We also gave out amaranth greens this week-- a very nutritious but little-known green that cooks up similar to spinach (but loves this hot weather, unlike spinach!) Check out this blog entry for some ideas: http://kitchen-parade-veggieventure.blogspot.com/2006/07/amaranth-greens.html ...or google it to find out how important of a food amaranth was to the ancient Aztecs. Let me know how you like it, and I can grow more next year as a summer spinach-replacement (although chard is pretty good too).
Our garlic is just about cured in our neighbor's barn & we'll start handing it out soon. Yum! Please be careful with your garlic scraps though, as we don't want to spread the nematode (garlic disease) around to your gardens or to other parts of the farm. We are trying to quarantine it in the new compost pile. Strange how something so beautiful as a big bulb of glowing white garlic could harbor a tiny little invader that could destroy fields of crops. Nature is miraculous in her craftiness.
Next week, look out for purple and yellow carrots!Here's a picture from the potluck picnic we had a few weeks ago:
Pictures from Luke's brother's wedding coming soon! The flowers looked magnificent and the carrot cake was delicious.
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