One of the casualties of this year's unusual weather is the soft-neck garlic. The hot and dry Spring caused our garlic plants to die back early (five weeks early), before they were fully formed. The result was that the cloves in the center of the bulb never developed. The centers instead consist of a mass of garlic paper that was so moist it never dried out properly, and instead lead to rotting in many a bulb.
|Early June garlic harvest|
So, because of all this the full shares will only get one head of garlic in their share for the near future. The other thing to know is that you may break your garlic open and find some remnants of a soft center in it. If that is the case, do not throw out the whole head, but save any outer cloves that are firm. If you use garlic regularly you can store the good cloves in an open container on your counter. Otherwise you can store them in the fridge.
This Week's Recipe
While I write the recipe section of our blog, it is not without help from Rebecca in the kitchen. With a ready vegetable supply, a freezer of Parker Farms meat and the internet at hand, we are never far from a plethora of options for a tasty meal. Last week our search of the cooler, freezer and world wide web included "eggplant" and "lamb."
The results were exceptional, as the Google suggested the simply named recipe Lamb with Eggplant from the blog Porcini Chronicles. I will not reprint it here, as you can follow the link. Eggplant, onion, tomatoes, ground lamb and spices were all at hand and the results were delicious. It was a sweet and savory dish that we will no doubt repeat in the future.