Week 14 Adventures

After a week of threatening hail, freezing temperatures and digging up more garlic we went exploring in some new terrain in beautiful Northwest Montana. These usual gardening challenges this time of year are just that-yet another opportunity to defy what seems nearly impossible and so rewarding when the crops survive.

So, this weeks hearty crops include a mix of Organic Purple and Heirloom Yellow Dr. Wyche's Tomatillos. There's a hint of lemon in every bit and delicious as salsa, diced in quinoa or eaten fresh. You'll also find some superschmelz kohlrabi. We remove the harder outer shell and slice the bulb for stir fry or eat raw.

Week 14 Food Share

Tomatillos

Spicy Greens

Fordhook Chard

Kohlrabi

Red Cabbage

Garlic Bulbs

Garlic Pearls

Basil 

Garlic Bulbs can be stored in a cool dry place if you're not devouring them on a daily basis. We refrigerate the garlic pearls for soup or place one in a mason jar topped with grapeseed or olive oil and leave to infuse. 

Week 12 and 13 Food Share

Last weeks share

 Parsnips

 Heirloom Egyptian Beets 

Purple Top Turnips

Heirloom Tomatoes

 Mint 

Basil 

Northern Lights Chard, 

Red Russian Kale

Zeno Fino Fennel

Shallots

*Mint Chutney Recipe*  

This weeks share

 Hot Peppers

Red Russian Kale

Fordhook Chard

Potatoes

Chives 

Basil

Red Cabbage or Radicchio

Asian Greens

Garlic

Garlic Season is upon us. A 10 month crop I love. The hardneck garlics are being pulled over the next couple of days and so far it's looking great. We'll have plenty of bulbuls for oil and hardnecks and softnecks will also be available as they cure out. 

The Garlic Team last year of Talus, Mela and I put in some days harvesting the crop and planting it out for seed. As much as I wanted Mela to really see this crop through her commitment and purpose for emerging hope and growth was channeled among many of her projects including growing garlic.

~Here's this weeks recipe with plenty of local in season delicacies~ 

Garlic Stuffed Radicchio with a Huckleberry Vinaigrette

Soak 1 cup Cashews for 2 hours then puree with minced Garlic

Rinse each leaf of Radicchio and Hand Oil with Grapeseed

Dice Red Pepper or other vegetables of choice for stuffing

In a bowl combine garlic cashew paste and diced vegetables with quiona 

Add a few tablespoons to each leaf and roll

Grill 

For the vinaigrette mix 

equal parts (1/2 cup each) oil and vinegar

half a cup of huckleberries

tablespoon of spicy mustard 

tablespoon of flathead honey

Blend

Drizzle over grilled radicchio. We've also stuffed the radicchio with grilled chicken. The huckleberry vinaigrette is delicious over salads too.