The abundance we’ve been waiting for is here. It’s all we can do to keep up with everything that the plants are pumping out. Yesterday, we harvested 250 pounds of squash. We’re ready to harvest onions and garlic, which are the crops that we planted earliest (some of you remember planting our garlic crop in November). We’ve spent so long nurturing these bulbous plants, and now it’s time to enjoy them. Garlic can be eaten fresh, but we are going to hang it up to cure so that it will last even longer. Some varieties of onions are eaten fresh (like the ones you will enjoy today), and some will be spread out on a screen in a ventilated shed to dry out and cure. Next to harvest and cure are potatoes, and after that, sweet potatoes! Get excited.
Keep on growing,
Prep time: 15 minutes
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Yield: Serves 8.
Week 8’s share included:
- Garlic Scapes
- Peppers OR Fennel