Week 10

We're over half way through the share. The last week will be October 14th-just 8 weeks away. We've been bumping up the share modestly the last few weeks but you can expect extra garlic and tomatoes as they ripen and mature. This years garlic will be woven hanging soft necks and plenty of hard necks(my favorite for their rich oils). We found last year that they kept for about 7 months when kept in a cool dry area all winter. We're also repeating our experiment of leaving the scapes on half the crop as the sage wisdom says they store longer. The size of the bulbs were not to dissimilar from scape and non scape garlics. To our surprise some of the scape garlics were the largest bulbs. This years soft necks are looking immense and they usually run smaller than the hard necks. We'll see what we dig up this weekend.

This weeks share includes 2 bags of Arugula, Chard, Broccoli a Bag of Flowers ( nasturtium makes your hair grow so feel pretty eating flowers ladies and gentleman), Basil-we've been eating tomato basil sandwiches toasted with avocado, Mustard greens, Pablo Lettuce(probably the last before they bolt), Tomatoes-not sure of the heirloom variety as the permanent marker labels did not survive watering, 3 types of onions and Squash Blossoms.

Hope you've enjoyed sampling new foods and recreating old favorites.

We had stir fried chives and bok choy, purple beans, purple onions, shredded carrots and minced garlic, broccoli and mustard greens. Vegetables were added in that order to lightly cook and meld the flavors on low heat in coconut oil. This was over a bed of quinoa.

Below is a squash blossom recipe from the "Raw" cookbook.

Raw Squash Blossoms

4-5 squash blossoms

3/4 cup soaked cashews

1/3 cup ground sunflower meal

2 cups shredded carrots or parsnips

1/3 cup unsweetened almond milk

3 tblsps sunflower oil

1 tsp sea salt

2tsp minced onions

4 tsps Indian Spice Mix

**Indian Spice Mix 2 tablespoons each of cinnamon, cardamon powder, coriander and cumin

Blend cashews, sunflower meal and shredded carrots with the oil and milk incorporate salt, onions and spice. Transfer mixture to pastry tube and squeeze into blossoms

If that seems too time consuming. Simply mix about 1 cup cheese or pre-soaked ground cashews with a little parsley, basil, salt and pepper and 3 cloves of garlic. Gingerly Spoon into blossoms.

Have one raw egg beaten in a bowl next to a bowl of flour. Dip the Stuffed Blossom into the egg batter coating all sides, then drop into flour bowl till covered. Fry in olive oil or coconut oil for a sweeter taste.