Drifting Trees

Week 19

Shallots

Kohlrabi

Lemon Cucumber

Sweet Peppers

Hot Peppers

Basil

Tomatillos

Brussels Sprouts

Cabbage

Try the lemon cucumber soaked in lime juice and a dash of salt or for a winter warmer pickle with some hot peppers, dill and coriander.

The Kohlrabi makes a great dish thinly sliced and marinated in a little olive oil, aminos, minced garlic and basil.

The other half of the tomato share goes out this week. Enjoy the possibilities-salsa, chutney, sauces dehydrated and frozen. We've been eating a simple dish of thickly sliced hungarian heart tomatoes drizzled with olive oil, a sprinkle of salt and pepper and draped with a basil leaf or two.

    

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.