• Farm News. All garlic is in - and great growing weather continues ...
• Recipe: Thai Cucumber Salad
• U-pick, and this week's share 
• Mark your calendar: on-farm events

Farm News

The 2017-18 garlic crop has been harvested! Thank you to everyone who came out and gave us a hand. Beautiful weather, great conversations, excellent food. And we pulled and clipped about 20,000 heads of garlic in less than 6 hours. Not bad! 

Other than in years before, the already clipped garlic is now curing in the greenhouse instead of in the bunches in the barn. It's a dramatic change from our garlic curing tradition, but we are having high hopes that the quicker curing in the greenhouse will avoid the botrytis neck rot disaster you might recall from last year. In two weeks we'll know more!

After sailing through another dry week with a strong emphasis on running the irrigation system we find that the combination of quit warm weather and water do wonders to the crops. We've started rotating the first ripe hightunnel tomatoes over the CSA sites, eggplant is coming in strong, and the germination on fall beets and carrots is beautiful. The forecast for this week hopefully will continue this trend - particularly if the combination of occasional rain and warmth persists!

If you are in the neighborhood, stop by and see your farm - visit the U-pick and bring home a beautiful bouquet of flowers and a wide variety of herbs!

Enjoy this week's share,

Raymond and Sara

Recipe: Thai Cucumber Salad

One of the left-overs from the garlic harvest potluck is the recipe for a Thai cucumber salad from Kristen Cady-Sawyer.

Ingredients:

1-2 cucumbers, peeled and sliced
1/2 red onion,
1 carrot, graded
some jalapeno, diced

apple cider vinegar, rice vinegar, honey, salt and pepper, red curry paste and tamari, all to taste

Combine cucumber, onion, carrot and jalapeno. Season with the vinegars, honey, salt and pepper, red curry past, and tamari. Refrigerate for 1 hr before serving.