Garlic harvest is nearly done and we have been spending our evenings cleaning, bunching and hanging the garlic to cure which is going slightly faster this year as we have additional help.
Along with Alex's help over the last week, we have to say another BIG THANK YOU to our CSA members who have been out to the farm on hands and knees and getting stuck in to all the hand weeding.
Seeding and transplanting continues at the farm and with this hot weather we have been getting over the last few days and possibly for at least another week we are hoping it will help bring on the eggplant, field tomatoes, hot peppers and cucumbers as they are a little slow this year). Our solar water pump is back up and running and is busy every evening watering in our direct seeding and transplants.
|Alex prepping beds for seeding.|
This weeks basket feels like summer is here!
Garlic - For anyone who has not used fresh garlic before please remember it will have a high water content as it has not been cured. You will also notice that the skins are slightly thicker. When using fresh garlic you are actually better to add it at the end of cooking rather than at the start as it is more likely to burn.
Salad Onions - Apart from adding them to your salads you could also try these pancakes.
Zucchini - zucchini salad with mint garlic red chilli lemon.
Thai Basil - Thai basil has a more peppery and anise flavour to it. Why not try a Thai Basil Pesto
Kale - You can use any type of kale for this pilaf. kale pecan cranberry pilaf. or try this lemon maple kale salad dates almonds
Onions - This week we have some lovely fresh Gladstone onions, they are amazing to cook with.
Carrots - Moroccan carrot salad.
Beans - beans with crispy garlic
Sweet Peppers - You will either have purple, red or light yellow!
Cucumbers - If you get the white ones they are called silver slicer and they will need peeling.The green cucumbers you can leave the skin on.
Eggplant - We are hoping that we are going to have enough for everyone this week. I have told a few members about a ratatouille recipe we cook and I have managed to find the recipe by Hugh Hugh Fearnley-Whittingstall. That is if you can bare to cook down your tomatoes!