It was a beautiful week for us to get the garlic planted!
After spending the mornings harvesting, we spent Monday, Tuesday, and Wednesday afternoons planting garlic. It's a huge undertaking. Each little clove of garlic goes into its own hole. We planted three beds of garlic - almost 80 lbs. of seed in all.
We work with local landscapers who dump their leaves for us. We use the leaves to cover and insulate the garlic for the winter.
After each load of leaves is dumped, we rake them out over the tops of the garlic beds. Believe it or not, they're so compact that they don't blow away during the winter.
We have a few bags of garlic left over if you'd like to try planting your own. Simply pop them in the ground 8" apart and cover them with leaves. It's definitely an easy crop to grow.
That left us with enough time on Thursday to work on another massive task - organizing the Reemay cloth. Admittedly, this has gotten a little bit out of control when we hastily roll it up and stash it in the barn. Laina and Eric unrolled each piece, determined if it was worth keeping, and then worked together to fold it up. Each piece is a different size, and some get badly tattered in the wind. Laina officially called this her "least favorite task on the farm." The pieces of cloth are just so unruly that there's a reason we just ball them up and store them as fast as we can, though clearly that hurts us in the long run.
Being able to catch up on some organization tasks is a really good feeling. Clean up will continue this week. It'll probably feel more appropriate for clean up with the 40-degree temps on the way.
This week, we're featuring "Select a Squash," which means you can choose between a kabocha, blue hubbard, or sugar pumpkin. This is the perfect time for Select a Squash as we gear up for Thanksgiving baking.
We recommend that you make your choice based on what you plan to do with it. If you'd like something savory that you can eat at a meal, go for the kabocha. If you'd like to try to puree and bake with a squash, the sugar pumpkin or blue hubbard are your best bet. Though the sugar pumpkin is classic for baking, and I've used plenty of those in the past, my personal favorite is the blue hubbard. It makes for the smoothest pumpkin pie. Whatever you choose, the recipes below will guide you - including the one about how to make your own puree.
Also in your share this week, you're receiving turnips. A frequrently asked question we get is "what's the difference between a turnip and a rutabaga?"
Here's a photo of turnips:
And here's a photo of rutabaga:
As you can see, turnips are rounder and white and purple on the outside. Rutabaga are more oblong with a grayish-purple and tan skin. Beyond that, turnips are white inside and spicier in flavor, more like a radish. Rutabaga are orange inside and sweeter. Rutabaga is coming next week!
In Your Share (Listed approximately from shortest shelf life to longest)
Large:
1 bunch of arugula
1 head of cauliflower
1 head of broccoli
1 bunch of mustard greens
1 bunch of kale
2 lbs. of turnips
1 "Select a Squash"
1 head of garlic
Small:
1 bunch of arugula
1 head of broccoli
1 bunch of mustard greens
1 lb. of turnips
1 "Select a Squash"
1 head of garlic
Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources)
Store arugula in a plastic bag in the fridge. When ready to use, wash in cold water and spin out in a salad spinner. Use within the week.
Most sources will recommend wrapping a head of broccoli in a damp paper towel in the fridge. We think the less air it's exposed to the better. Open air causes it to wilt fast. You can try putting your broccoli in a plastic bag in the fridge and using it within the week. Wash when ready to use.
Store your squash in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow.
Store garlic in a cool, dark place out of the refrigerator, like a cabinet or pantry. Ensure that it has air flow. We leave the neck on the garlic to prevent it from rotting at the base of the bulb.
Store mustard in a plastic bag in the fridge. Or, snip the ends and store in a glass of water, like a bouquet. Wash and spin out when ready to use, within a few days.
Store turnips in a plastic bag in the fridge for up to a few weeks. Wash and peel when ready to use.
The LGF Cooking Club
Herbed Broccoli Mashed Potatoes (sub in some of your turnips for some of the potatoes!)
30 Minutes or Less:
Large Share Additional Ingredients: