Our garlic is Carpathian by variety, an Eastern European type with a strong traditional flavor and an oily, rich texture. Mike has been carefully cultivating our seed stock for over a dozen years. Three years ago, we lost most of our garlic crop, when a newly leased field flooded overwinter. We have slowly rebuilt our stock from the surviving bulbs, and are excited to share our garlic with you once again. Use it as you would dried garlic, trimming and peeling the individual cloves, or leave the stems intact and let it dry completely to store it.
The Shunkyo radishes are a variety that we stumbled upon a few years ago. They have since become our favorite radish. But who wouldn't love a spicy, sweet, hot pink radish? For those of you who aren't sold, I have included a cooked radish recipe that should help use them up.
This week we have more organic cherries! These are Rainiers, a later cherry with a great flavor. They are in better shape than last week's cherries, which came in delicious, but a bit too ripe. Enjoy them while they last! The summer is speeding along, and I've already seen the first peaches at market.
Also, I harvested the first tiny summer squash this week. What an odd season, to have summer squash before carrots. Expect your first taste in a week or two, and start stocking up on your squash recipes.
On a personal note, Natalina turns one this week! I can hardly believe that she has grown so quickly. She is already displaying all the characteristics of a good farmer. . . specifically, a stubborn streak, a rough and tumble nature, and a great love of vegetables. I hope to post pictures to the website in the coming weeks.
Also, we are planning our Open House & Flood Recovery Celebration! We'll confirm the date next week.
Heidi (Mike, and Natalina)