A big, big thank you to everyone who joined us on Saturday to harvest the garlic. Despite the swampy, hot weather we harvested all the garlic and laid it out in the greenhouse to dry & cure. After we finished harvesting each bed I asked if people were prepared to do another and each time I was met with an enthusiastic yes. The many hands, conversations, and laughter did make for light work. Everyone at the farm is extremely grateful to have that task off of our to-do list this week.

While I am allergic to garlic and can't enjoy eating it, it is one of my favorite crops we grow. We have saved garlic seed and replanted it every year since 2002. A few years ago we had an almost complete crop failure because of a late very hard frost. It took the farm team of 9 people two hours to harvest all the bulbs that survived (compared to 40 people on Saturday finishing it up in just over three hours). Members didn't get any garlic that year so we could save every last bulb to replant. It has taken us three seasons to recover from that rough year. On Saturday, we filled the whole greenhouse with garlic. Now we need to wait three to four weeks for it to dry and then we can cut off the leafy tops and sort out the 500 lbs of seed we need for planting. Then we will give out the rest to all of you.

The garlic has gone through the hands of so many people since 2002, from harvesting, to splitting the bulbs for planting, and then planting it. As of Saturday four generations of my family have been part of the garlic crop. Memories of family and friends are tied up in the bulbs. The garlic has spread to other family members' farms and friends' gardens from here to the west coast. Garlic connects me and this farm to so many amazing humans.

Now the farmyard smells pungent of garlic from the greenhouse ventilation fans that run day & night to keep the greenhouse somewhat cool. We also covered the greenhouse in a black shade cloth to keep the garlic from sunburning. We check on the garlic everyday to make sure it is drying properly. Crossing our fingers for a cool, rainy Thursday in about three weeks so we have nice conditions for sitting in the greenhouse to clean, top, and sort the garlic. Well, really crossing our fingers for cool and rainy weather for any day at this point.

If anyone is looking for another opportunity to get in on some farming, we will be weeding the newly germinated fall carrots on Thursday and we will have extra weeding knives available for anyone who wants to join us. : ). And again thank for the hard work and camaraderie on Saturday, it is one of our favorite days of the season. ~Jody

Members Garlic Harvest Party

photos by Mia Baudry

IMPORTANT DATES

Fruit Shares Start: THIS WEEK

Chicken Shares: NEXT WEEK

COMING NEXT WEEK (our best guess): head lettuce, tomatoes or peppers, cucumbers, zucchini, summers squash, onions, carrots or beets, parsley or basil, scallions, eggplant, and cabbage

COOKING TIPS AND RECIPES

Visit the Nerds with Knives website for all sorts of cooking & storage tips and recipes for the veggies in your share.

Carrots: Twist off tops and discard (or make into a carrot top pesto if you are feeling adventurous) Place the roots in vented plastic bag in the crisper drawer of your fridge.

Fresh onions: store in a plastic bag in the crisper drawer in the fridge. You can use the green part and the white bulb. Don't keep out on the counter, these onions need to go in the fridge

Cucumber and Onion Salad

2 to 3 cucumbers, thinly sliced

1/2 fresh onion, thinly sliced

1 tsp. kosher salt, plus more

¼ cup unseasoned rice vinegar

2 tsp. sugar

Freshly ground black pepper

Fresh mint leaves (for serving)

Toss cucumbers, onion, and 1 tsp. salt in a medium bowl. Let sit until cucumbers begin to release liquid. Gently press down on cucumbers to force out more liquid, being careful not to break apart. Remove from bowl, shaking off liquid, and place vegetables in a clean bowl. Toss with vinegar and sugar; season with salt and pepper. Top with mint. www.bonappetit.com

Kicky Cucumber Sandwiches

1 large bunch cilantro

1 jalapeño, stem removed 2 garlic cloves

3 Tbsp. fresh lemon juice

1 tsp. extra-virgin olive oil

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

2 Tbsp. whipped cream cheese per sandwich

1-2 cucumbers, sliced depending on number of sandwiches

Blend 1 large bunch cilantro, 1 jalapeño, stem removed, 2 garlic cloves, 3 Tbsp. fresh lemon juice, 1 tsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender or food processor until smooth.

Spread 2 Tbsp. whipped cream cheese over one ½”-thick slice bread and top with cucumber slices; season with kosher salt. Spread 2 Tbsp. cilantro chutney over second slice of bread. Close sandwich; cut in half. Remove crusts if desired.

Do ahead: Cilantro chutney can be made 3 days in advance; store, chilled, in an airtight container.

www.bonappetit.com

Keri and Travis bringing the garlic to the greenhouse

This week's full share: Head lettuce, cucumbers, cilantro, turnips, summer squash, zucchini, tomatoes or peppers, carrots, onions, basil, fennel

(Exact share contents may vary by location based on the day's harvest.)

FRUIT SHARE: peaches

This week's small share: head lettuce, cucumbers, turnips, zucchini, summer squash, carrots, fresh onions, cabbage, and basil.

(Exact share contents may vary by location based on the day's harvest.)



Salad Ramen

¼ cup seasoned rice vinegar

2 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lime juice

2 Tbsp. soy sauce

1 Tbsp. toasted sesame seeds

½ tsp. crushed red pepper flakes (preferably a seedless type, such as Aleppo-style or gochugaru)

½ tsp. toasted sesame oil

10 oz. fresh or 6 oz. dried ramen noodles

Kosher salt

2–3 cups shredded or shaved vegetables, such as summer squash, carrots, fresh onions, cabbage, lettuce, and/or cucumbers

Stir vinegar, oil, lime juice, soy sauce, sesame seeds, red pepper flakes, and sesame oil in a small bowl.

Cook noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, then toss with half of dressing.

Divide noodles between bowls. Top with your choice of vegetables. Drizzle with remaining dressing. www.bonappetit.com