It's been an interesting week! We've seen a number of our crops develop
quickly and become poised for a bountiful August. Yesterday we dug up a small test batch of potatoes - the first we've ever grown here. Stay tuned in the weeks ahead as we harvest more.
Wild turkey's continue to roam the garden after hours, a tiny house wren has nested atop one of our containers, and the world remains on the edge of it's seat waiting for confirmation of viable room temperature superconductors.
This week's share will include broccoli! As mentioned in previous updates, broccoli is one of our experimental crops this year. We've never grown it before and we only grew a single small-batch crop.
We may have a limited quantities next week as the straggler plants catch up but overall we'll have to wait till next season for more broccoli.
Let us know what you think! Is broccoli something you'd like to see more of?
We're also excited that this week's share will be bringing a little extra zing to your meals, with the addition of fresh garlic for the first time this season!
Harvested just over a week ago, this garlic isn't fully cured yet, and is thus considered as fresh garlic.
You'll find that it adds a more intense flavor to your dishes, a delightful treat for your taste buds.
Because it's fresh, this garlic won't store quite as long as the fully cured variety. To keep it at its best, store it in a cool, dry place, but try to use it within a few weeks. You can use it in virtually any savoury dish that calls for garlic. Its robust flavor is great in marinades, salad dressings, pasta sauces, and dissuading vampires. Alternatively, you can simply roast it in the oven for a delicious spread on crusty bread.
Farm Stand Open
Just a reminder that our farm stand is open on Thursdays & Fridays, from 10am - 6pm. Because we have a number of small batch and experimental crops, we have some items at the farm stand that may not appear in the CSA. This week we have jalapenos, banana peppers, cabbage, and tomatoes.
This Week's CSA Share