Monday, August 27, 2012

Week 14 Adventures


After a week of threatening hail, freezing temperatures and digging up more garlic we went exploring in some new terrain in beautiful Northwest Montana. These usual gardening challenges this time of year are just that-yet another opportunity to defy what seems nearly impossible and so rewarding when the crops survive.
So, this weeks hearty crops include a mix of Organic Purple and Heirloom Yellow Dr. Wyche's Tomatillos. There's a hint of lemon in every bit and delicious as salsa, diced in quinoa or eaten fresh. You'll also find some superschmelz kohlrabi. We remove the harder outer shell and slice the bulb for stir fry or eat raw.

Week 14 Food Share
Tomatillos
Spicy Greens
Fordhook Chard
Kohlrabi
Red Cabbage
Garlic Bulbs
Garlic Pearls
Basil 


Garlic Bulbs can be stored in a cool dry place if you're not devouring them on a daily basis. We refrigerate the garlic pearls for soup or place one in a mason jar topped with grapeseed or olive oil and leave to infuse. 

Wednesday, August 22, 2012

Week 12 and 13 Food Share

Last weeks share
 Parsnips
 Heirloom Egyptian Beets 
Purple Top Turnips
Heirloom Tomatoes
 Mint 
Basil 
Northern Lights Chard, 
Red Russian Kale
Zeno Fino Fennel
Shallots
*Mint Chutney Recipe*  
This weeks share
 Hot Peppers
Red Russian Kale
Fordhook Chard
Potatoes
Chives 
Basil
Red Cabbage or Radicchio
Asian Greens
Garlic



Garlic Season is upon us. A 10 month crop I love. The hardneck garlics are being pulled over the next couple of days and so far it's looking great. We'll have plenty of bulbuls for oil and hardnecks and softnecks will also be available as they cure out. 


The Garlic Team last year of Talus, Mela and I put in some days harvesting the crop and planting it out for seed. As much as I wanted Mela to really see this crop through her commitment and purpose for emerging hope and growth was channeled among many of her projects including growing garlic.


~Here's this weeks recipe with plenty of local in season delicacies~ 

Garlic Stuffed Radicchio with a Huckleberry Vinaigrette


Soak 1 cup Cashews for 2 hours then puree with minced Garlic
Rinse each leaf of Radicchio and Hand Oil with Grapeseed
Dice Red Pepper or other vegetables of choice for stuffing
In a bowl combine garlic cashew paste and diced vegetables with quiona 
Add a few tablespoons to each leaf and roll
Grill 

For the vinaigrette mix 
equal parts (1/2 cup each) oil and vinegar
half a cup of huckleberries
tablespoon of spicy mustard 
tablespoon of flathead honey
Blend

Drizzle over grilled radicchio. We've also stuffed the radicchio with grilled chicken. The huckleberry vinaigrette is delicious over salads too.




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