Welcome to Week #7.
We are deep into the summer goodness, and our fields are bursting with vibrant produce.
This week, you’ll find eggplant, cherry tomatoes, summer squash, onions, green and (new this week) Dragon Tongue beans available in your share.
The first of our field heirloom tomatoes are ripening up, so get ready to enjoy their rich, sweet flavors.
However, along with the bountiful harvest, we’re also contending with a few garden pests.
Green hornworms are particularly plentiful this year.
We’ve seen harlequin beetles making themselves at home on our brassicas, as well as flea beetles on the baby greens.
To combat these pests, we cover almost everything in the cabbage family with insect netting for as long as possible—our first line of defense to protect your produce.
Last week, you got your first taste of our 2024 garlic harvest.
Isn't it delicious?
I’m thrilled to share that we’ve harvested all our garlic, and it’s now curing in the corn crib to enhance its flavor and storage capability.
Garlic lovers, consider buying in bulk once it’s fully cured —there’s nothing quite like having a stash of flavorful, American-grown garlic on hand.
For those interested, check out my blog about the importance of eating American-grown garlic and the surprising origins of much of the garlic found in grocery stores. It’s an eye-opener!
Here are three top tips for storing your garlic to keep it fresh for as long as possible:
- Keep it cool and dry: Store your garlic in a cool, dry place with good air circulation. A mesh bag or a paper bag works well.
- Avoid refrigeration: Storing garlic in the fridge can cause it to sprout. Instead, keep it at room temperature.
- Use within a few months: While cured garlic can last several months, it’s best to use it within a few months for optimal flavor and freshness.
To store it longer, here's what I do: I mince it (either by hand or with a mini food processor), cover it in olive oil, and freeze it. I freeze it in either:
- Silicon ice cube trays, pop them out, and then store them in freezer bags, or
- Glass half-pint jars with lids.
This way, I always have high-quality flavorful organic OSF garlic ready to go for all my cooking. I still have one jar left from last season!
Enjoy your shares this week, and as always, thank you for supporting Oak Spring Farm.
Happy eating!
xoxo,
Farmer Lisa
