Garlic for Days

This week our big project was garlic harvest! Every summer we harvest all the garlic for the year, it is usually a long hot day but so rewarding. Last fall we planted almost four times as much garlic as last year, and boy did it sure pay off! From the German white garlic alone we harvested over 650 bulbs!

Right now the majority of the garlic is curing in the shed. Curing is the process of letting the garlic dry out of direct sunlight so that it will last all winter. After the garlic is done curing we will clean off all the dirt and sort it according to size. This helps us decide how much we will save to plant again this fall and what will be made into garlic braids, or sold by the bulb.

One of the herbs yo are getting in your shares this week is shiso. Shiso is a traditional herb hailing from Japan, where the purple variety was used to dye pickled ginger bright pink for sushi. I love to add shiso into any Asian inspired dish, try it in a marinated, as a simple syrup in drinks, in a sandwich or add it to some vinegar for homemade salad dressing!

See you on Friday!

-Farmer Sharon

This week's pick up:

Summer Bouquet, Stir Fry Mix, Edible flowers, Shiso, Sweet Basil, Garlic, Baby Leeks