As Week 8 and this week’s shares can attest, the garlic harvest has commenced. Two weeks ago you got garlic straight out of the field. Sorry if there was any confusion about how to use it as I didn’t mention it in the blog. I even gave some bad advice to one member (sorry Jennifer), saying that you could chop the stalk and eat it (it’s a little rough).
The garlic you are getting in your share is mature garlic that has not yet been cured. We bring the harvested garlic back to the barn and hang it for a month to allow it to dry out some. This helps it store better and can make it easier to remove the cloves from their skin. It will be in your share every other week until the end of the season.
What To Do With Summer Squash
Summer squash is one of those vegetables that can show up in a share for and extended period of time. If you tire of it there is also the swap box. Another option is to try something new. For us, it’s to try something we usually cook with Mediterranean flavors (basil, thyme, oregano) with Indian spices. This dish has very few ingredients and is easy to make. We made it a little harder by making our own green curry paste last fall and freezing it for use tonight. Unfortunately the recipe has disappeared, though we will try to recreate it again this fall.
Summer Squash with Green Curry
2 tbsp olive oil
2 medium summer squash cut into 1 inch chunks
1 medium tomato, chopped
2 tbsp green curry paste
3 tbsp coconut milk
Yogurt and cilantro for garnish
Cook the summer squash in the olive oil over medium high heat for 3 minutes, stirring often. Add the tomato and green curry paste and cook for 5 to 10 minutes longer, or until squash is tender. Add coconut milk and cook 1 minute more. Serve over rice garnished with the yogurt and cilantro.
NEED TO KNOW MORE? Go to our Recipe page and search.
Bulk List Items for the Week of July 14, 2008
|Member cost |
|Summer squash-lg |
|$1.00 ea |
|$1.50 ea |
| thyme, marjoram,|
dried hot peppers,